Curing Salt Calculator
Exact Prague Powder for your meat weight and target nitrite PPM — with safety guidance built in.
#1: 6.25% nitrite — bacon, sausage, short cures
How the Curing Salt Calculation Works
Prague Powder #1 and #2 both contain 6.25% sodium nitrite. The formula is simple:
Cure (g) = meat (g) × target PPM ÷ 1,000,000 ÷ 0.0625
For example, 2.5 kg of pork belly at 156 PPM needs 2,500 × 156 ÷ 1,000,000 ÷ 0.0625 = 6.24 g of Prague Powder #1. Use a precision scale (0.1 g) — this is not a place for tablespoons.
🧂 #1 & #2 Support
Short cures and long dry-cured products, calculated correctly.
🎯 PPM Presets
One-tap targets: 120 sausage, 156 bacon, 200 max.
⚖️ Metric & Imperial
Grams/kilograms or ounces/pounds — your choice.
⚠️ Safety First
Automatic warnings if your target exceeds safe limits.
Frequently Asked Questions
Prague Powder #1 contains 6.25% sodium nitrite and is for short cures (bacon, sausage, ham cooked or smoked within days/weeks). Prague Powder #2 contains 6.25% nitrite plus 4% nitrate and is only for long dry-cured products (salami, prosciutto) aged for months, where the nitrate slowly converts to nitrite.
It depends on your target nitrite level. At the common 156 PPM target for bacon, you need 2.5 g of Prague Powder #1 per kg of meat. Use the calculator above for exact amounts at any target PPM.
USDA limits are 200 PPM for most cured meats (156 PPM is standard for bacon). Never exceed 200 PPM ingoing nitrite for products cured with Prague Powder #1. Too little risks botulism; too much risks nitrite toxicity.
No — not for short cures. #2 contains nitrate meant for months-long dry aging. For bacon, sausage, and anything cooked or eaten within weeks, always use Prague Powder #1.
Yes — completely free, no signup. All calculations run in your browser.