Master Curing Matrix
Curing Salt Percentage Chart & Ratio Guide
Standard equilibrium curing percentages per 1,000 grams of meat. Complies with USDA FSIS 9 CFR 424.21(c) ingoing nitrite safety thresholds (maximum 200 PPM).
| Cured Cut | Salt % | Sugar % | Curing Salt Standard | Dosage per 1kg | PPM Nitrite | Dedicated Guide |
|---|---|---|---|---|---|---|
| Classic Pork Belly Bacon | 2.2% | 1.2% | cure1-us | 2.5 g | ~156 PPM | View Sizing Guide → |
| Canadian Bacon (Pork Loin) | 2.2% | 1% | cure1-us | 2.5 g | ~156 PPM | View Sizing Guide → |
| Pancetta (Italian Cured Belly) | 2.5% | 0.5% | cure2-us | 2.5 g | ~156 PPM | View Sizing Guide → |
| Beef Bresaola (Eye of Round) | 2.6% | 0.4% | cure2-us | 2.5 g | ~156 PPM | View Sizing Guide → |
| Duck Breast Prosciutto | 2.4% | 0.5% | cure1-us | 2.5 g | ~156 PPM | View Sizing Guide → |
| Salt-Only Heritage Bacon (No Nitrites) | 2.5% | 1% | salt-only | 0 g | ~0 PPM | Standard EQ |
USDA FSIS Nitrite Limits in Cured Meats
The United States Department of Agriculture Food Safety and Inspection Service enforces strict maximum limits for ingoing sodium nitrite:
- Dry Cured Products (Bacon / Charcuterie): Maximum 200 PPM ingoing sodium nitrite. EQCureCalc targets an optimal safety benchmark of 156 PPM (0.25% Prague Powder #1).
- Immersion / Wet Brine Hams: Maximum 200 PPM.
- Pumped Bacon: Maximum 120 PPM with 550 PPM sodium erythorbate/ascorbate.