The Curesmith
11 tools · everything by weight
Calculators
Building your own? Start from the numbers. Set your weight, salt and cure and each calculator works out the exact amounts by weight, with a live nitrite safety check.
not sure where to start?Let the Wizard walk you through it →
Whole muscle
3 tools
- WH·01EQ Dry CureSalt, cure and sugar for any whole-muscle dry cure, from bacon to bresaola. Equilibrium method, so it cannot over-salt.Open calculator →
- WH·02Dry Cure BaconThe classic streaky or back bacon dry cure, EQ or traditional box method.Open calculator →
- WH·03Whole Muscle Cured MeatLonger air-dried whole muscles: coppa, lonzino, bresaola and prosciutto-style cures.Open calculator →
Brine & wet cure
3 tools
- BR·01EQ Wet BrineAn equilibrium brine that reaches the salt level you set and holds there, so it never over-salts.Open calculator →
- BR·02Gradient BrineA stronger, timed brine measured in grams per litre, pulled on time before it over-salts.Open calculator →
- BR·03Wet Cure BaconBrined bacon, the wet-cure route to streaky or back bacon.Open calculator →
Sausage
5 tools
- SA·01Dry-Cured & Fermented SausageSalami and fermented sausage: fat ratio, cure, culture, casing and weight-loss target.Open calculator →
- SA·02Fresh SausageFresh sausages cooked from raw: meat, fat, salt and seasoning, no cure or drying.Open calculator →
- SA·03Emulsified SausageFine emulsion sausages: frankfurters, bratwurst and the like.Open calculator →
- SA·04Hot Smoked SausageCured sausages cooked and smoked to a safe internal temperature.Open calculator →
- SA·05Cold Smoked SausageCured sausages cold-smoked below the cooking threshold for flavour and colour.Open calculator →