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BEFORE USING THESE CALCULATORS

Please read this article on nitrites and curing

USE AT YOUR OWN RISK!

Blonder's US Wet Curing Calculator

Fill in theyellowcells AND select from thebluedrop down menus

Use decimals numbers. For example 1.5 for 1 1/2 pounds

We recommend 150 ppm for most cures. 200 is the maximum allowed by FDA

Keep meat and cure in the refrigerator between 34 and 38°F

Meat Weight

Pounds

Meat Thickness (inches)

10 

choose a cylinder (like a tenderloin) or a flat (like brisket)

Cure Level (200 ppm or less)

ppm

Distilled Water

cups, quarts or gallons

Calculations

Prague Powder #1

Estimated Time in Cure Fridge

Days

2016 Greg Blonder all rights reserved

Blonder's Metric Wet Curing Calculator

Fill in theyellowcells AND select from thebluedrop down menus

Use decimals numbers. For example 1.5 for 1 1/2 kgs

We recommend 150 ppm for most cures. 200 is the maximum allowed by FDA

Keep meat and cure in the refrigerator between 34 and 38°F

Meat Weight

Kgs

Meat Thickness (cm)

choose a cylinder (like a tenderloin) or a flat (like brisket)

Cure Level (200 ppm or less)

ppm

Distilled Water

Liters

Calculations

Prague Powder #1

gms

Estimated Time in Cure in Fridge

Days

2016 Greg Blonder all rights reserved

Cups

50

Quarts

100

Gallons

150

200

kg meat to brine

kg water to brine

gms of sodium nitrite

gms of Prague#1

Flat

Cylinder

variables and functions

 

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In the practice of all-things barbecue, we appreciate the support and conversations with Meathead at AmazingRibs.com, Sterling at BigPoppaSmokers, along with numerous competition pitmasters and backyard chefs.


Contact Greg Blonder by email here - Modified Genuine Ideas, LLC.