{"id":8919,"date":"2026-10-02T15:49:43","date_gmt":"2026-10-02T15:49:43","guid":{"rendered":"https:\/\/pgamo.com\/?page_id=8919"},"modified":"2026-10-02T15:49:43","modified_gmt":"2026-10-02T15:49:43","slug":"meats","status":"publish","type":"page","link":"https:\/\/pgamo.com\/ceb\/preserving\/meats\/","title":{"rendered":"Curing & Smoking Meats"},"content":{"rendered":"
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Curing & Smoking Meats<\/h1>

Equilibrium dry cures and brines for bacon, ham, corned beef and more \u2014 exact salt, sugar and curing salt by weight, checked against USDA nitrite limits.<\/p>

\nCuring Calculators<\/a>\nSausage & Salami<\/a>\n<\/div>\n<\/div>\n
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Curing salt is not table salt.<\/strong> Weigh it on a gram scale, never by the spoon, and never use more than the calculator gives. Keep it labeled and away from children \u2014 Cure #1 and #2 are dyed pink so they can\u2019t be mistaken for salt.<\/div>

Equilibrium curing calculators<\/h3>

Equilibrium curing uses exact percentages of the meat\u2019s weight, so it can\u2019t become too salty no matter how long it sits. Cure #1 at 0.25% gives 156 parts per million of nitrite \u2014 the amount USDA allows in sausage.<\/p>

Dry cure (rub)<\/h4>