Cure calculator
Paste the recipe. The ingredients on their own are enough. Savvy works out the cure percentage against the meat.
Free. No account. Nothing to install.
Cure percentage is the curing salt and plain salt as a percentage of the meat.
A cure uses a curing salt, such as Cure #1, which carries a small share of sodium nitrite. Savvy adds the curing salt to any plain salt beside it, and measures both against the meat alone.
The cure’s weight is divided by the weight of the meat.
Savvy puts every line into grams, adds up the plain salt and the curing salt, and divides the total by the weight of every meat line.
- 2000 gPork belly
- 40 gFine sea salt
- 5 gCuring salt (Cure #1)
(40 g + 5 g) ÷ 2000 g meat = 2.3% cure to meat
Both kinds of salt count towards the cure percentage.
A cure that uses curing salt beside plain salt counts both. A figure worked out from the curing salt alone reads lower than the cure really is.
The same recipe answers other questions.
Every recipe you cook, in one place.
Savvy takes a recipe however it arrives — a link, a video, a photograph of a notebook page — and gives it back clean, weighed, and ready to scale. The numbers come out of the recipe, not out of a form.
See what Savvy does