EQ Dry Cure Calculator

Equilibrium curing, or EQ curing as it is more commonly known, is a more precise and scientific approach to curing meat than traditional methods.

Rather than applying a rough handful of salt and hoping for the best, EQ curing works on a simple but powerful principle: an exact quantity of every curing ingredient is calculated based solely on the weight of the meat. Unlike wet brining, there is no water in the equation, the cure is applied directly to the surface of the meat as a dry rub, and the meat’s own moisture does the work. The system is designed to reach a state of dynamic equilibrium, meaning the concentration of salt, sugar and nitrite (if used) becomes equal throughout the entire piece of meat. Once equilibrium is reached, absorption stops. The meat cannot take on more salt than was calculated, which means it is virtually impossible to over-salt your cure, regardless of how long the meat remains in the cure.

This approach solves one of the most common frustrations in home curing: meat that comes out too salty, too mild, or inconsistent from batch to batch. With EQ curing, you are in precise control of every variable.

How the calculation works

The curing ingredients, salt, Cure #1 or #2 (if needed) and sugar (if needed), are calculated as a precise percentage of the meat weight alone. Because there is no brine to dilute or buffer the cure, the percentages used in dry curing are slightly higher than those used in wet brining, and the choice of cure matters more. Prague Powder #1 (nitrite only) is suitable for shorter cures that will be cooked or cold smoked within a few weeks. Prague Powder #2 (nitrite and nitrate) is required for longer air-dried cures, where the nitrate acts as a slow-release reserve as the nitrite gradually depletes over time.

The curing time is calculated based on the thickness of the meat at its thickest point, specifically the distance the cure must travel through the muscle to reach the centre of the cut. For cylindrical cuts such as loin or tenderloin, the cure penetrates from all sides simultaneously, so the effective distance is the radius, not the full diameter. For flat slabs such as belly or brisket, the cure works inward from both surfaces at once, so the effective distance is half the total thickness.

How to cure

Once the cure is mixed, it is applied evenly to all exposed surfaces of the meat, ensuring complete coverage with no bare patches. The meat is then placed in a sealed bag or a non-reactive container and refrigerated at 2 to 4°C for the full calculated curing time. It should be turned regularly, typically every 24 hours, to redistribute any liquid drawn out by the cure and to ensure even penetration throughout the cut. The meat does not need to be rinsed between turns.

Using the calculator

There is some mathematics involved in working all of this out, but the EQ Dry Cure Calculator below does all the heavy lifting for you. Simply select your cut, enter your meat weight, and adjust your salt and sugar percentages if desired, and the calculator will work out exactly how much of each ingredient to use, as well as the minimum curing time based on the thickness of your cut.

Basic Curing Ratios

Curing without Cure #1 or Cure #2

When curing with salt alone (no added nitrite or nitrate), the following ratios apply as a percentage of meat weight:

Minimum2% (20g per kg). Below this level the cure will not provide adequate preservation or meaningful flavour penetration.

Recommended2.5% (25g per kg). This is my preferred starting point for most EQ cures, enough to season well and preserve safely without risk of the meat being too salty.

Maximum3% (30g per kg). I would never recommend going this high when using the EQ method. The equilibrium principle means the meat will absorb every gram you apply, and at this level the result will almost certainly be unpleasantly salty.

Curing with Cure #1 or Cure #2

When a curing salt is included in your mix, you need to account for the fact that both Cure #1 and Cure #2 are pre-mixed with salt by the manufacturer, they are never sold as pure nitrite or pure nitrate. This salt content contributes to your total salt level, which means the amount of additional salt you apply needs to be slightly lower than in a salt-only cure.

Recommended2.25% (22.5g per kg). This is my preferred ratio when a curing salt is included.

Maximum2.75% (27.5g per kg). Again, I would not recommend reaching this level when working with the EQ method.

The calculator handles all of this automatically, it deducts the salt contribution of the cure from your target salt level and shows you the additional salt required alongside the cure weight.

Nitrite and Nitrate, What You Need to Know

Nitrite and nitrate are never added to meat in their pure form. They are always sold as a pre-mixed product combined with salt, and the precise composition varies depending on where you are in the world. Always read the manufacturer’s label carefully and confirm the exact nitrite or nitrate percentage of your specific product before calculating any cure. The calculator allows you to enter the exact percentage from your label rather than relying on a default figure.

The maximum allowable nitrite concentration when curing meat is 156 parts per million. In practice this typically equates to around 0.25% of the weight of the meat (2.5g per kg) for standard Cure #1 at 6.25% nitrite, though this will vary depending on the nitrite percentage of your specific product. The calculator determines the exact quantity required to reach your target ppm.

When do you actually need to add a curing salt?

This is a question many home curers wrestle with, and the honest answer is: it depends on how and where you are curing.

Whole muscle cuts, a pork loin, a beef bresaola, a duck breast, are sterile below the surface. The problematic anaerobic bacteria that nitrite protects against (including Clostridium botulinum) cannot survive in the oxygenated environment of the meat’s surface, and they cannot penetrate intact muscle tissue. In these situations, salt alone may be sufficient for a safely managed, short-term cure.

However, when we use the EQ method, particularly when meat is sealed in vacuum bags, we are creating a completely anaerobic environment throughout the curing process. Removing oxygen changes the equation significantly. To ensure that pathogenic bacteria cannot proliferate in a vacuum-sealed environment, the meat must be kept at 4°C or lower at all times. If your refrigerator runs at 6°C or above, or if temperature control cannot be guaranteed, you should include 0.25% Cure #1 or Cure #2 to protect the cure regardless of the cut.

The bottom line: if there is any doubt about your temperature control, or if the meat will be vacuum sealed for an extended period, add a curing salt. The small additional step is not worth skipping when food safety is at stake.

Sugar, A Note on Types and Quantities

Sugar is not essential in every cure, but it serves a useful purpose: it balances the sharpness of the salt, adds complexity of flavour, and contributes to surface browning and colour development during smoking or cooking. The amount used is very much a matter of personal preference. The ratios below are guidelines based on what I use, individual recipes on The Curesmith will always specify the sugar type and quantity clearly.

Dextrose is my preferred choice. Dextrose is a simple sugar derived from corn and is chemically identical to glucose. It is less sweet than refined sugar and ferments more readily, which makes it particularly useful in dry-cured sausages and products that undergo any fermentation. Because it is less sweet than regular sugar, you need to use slightly more of it to achieve the same effect:

Brown sugar can be used in place of white sugar at the same ratio (0.9%), adding a mild molasses note that works well with smoked products like bacon or pastrami.

Extended Health and Safety Disclaimer

This calculator is provided as a general educational tool to assist with equilibrium curing calculations. It is not a substitute for food safety training, technical expertise or professional advice. Meat curing carries inherent risks, including spoilage, pathogen growth, incorrect curing salt use, and serious foodborne illness, if the process is not carried out correctly.

By using this calculator, you acknowledge that you are solely responsible for how you apply the information and results it produces. You must independently confirm that your ingredients, curing salts, nitrite percentages, measurements, temperatures, handling methods, packaging, equipment and storage conditions are all accurate and appropriate for your specific intended use.

Always use a precision scale. Follow strict hygiene and sanitation practices throughout. Keep meat under safe refrigeration at all times during the curing process. Never use pure nitrite or pure nitrate directly, only use approved curing premixes, and always confirm their exact composition from the manufacturer’s label before calculating or applying any cure.

Any curing time shown by this calculator is an estimate only. Actual curing time may vary depending on the thickness, shape, density, fat content, temperature control, bag sealing and other variables specific to your cut and your environment. Cure penetration, product condition and safety must always be assessed before the meat is removed from cure, dried, smoked, cooked or consumed.

Food safety laws, permitted practices and allowable nitrite limits vary by country and region. It is your responsibility to ensure that your curing process complies with the applicable laws, standards and food safety guidance where you live and work.

The Curesmith makes no warranties or guarantees regarding the safety, completeness, accuracy, legal compliance or final outcome of any product made using this calculator, and accepts no liability for any illness, injury, loss, damage or adverse result arising from its use or reliance on its output.

If you are unsure at any stage, do not proceed. Reach out to us directly at connect@thecuresmith.com and we will do our best to help.