Use the exact product label
“Cure #1” is a common name for a nitrite-containing curing blend, but product directions and formulations can differ. Treat the concentration shown on your package as the authoritative input for this tool.
Quick answer
With a standard 6.25% nitrite Cure #1 product at the common 156 ppm ingoing target, the math gives 2.5 g per kg of meat — 1.13 g per pound — the same 0.25% of meat weight behind the classic “1 level teaspoon per 5 lb” direction. Those figures are a worked example, not a universal rule: the exact amount depends on your product’s label percentage and the target your tested recipe uses. The calculator below adapts to both.
Cure #1 Calculator
Enter your meat weight and a target ingoing sodium-nitrite level. The result updates as you type. Everything runs in your browser.
Calculated result only: verify the exact product label, recipe/process and applicable requirements before use.
Assumptions, units and limits
- PPM means mg per kg. 156 ppm ingoing nitrite = 156 mg of sodium nitrite per kilogram of the calculation basis (here: your meat weight).
- The default 156 ppm matches the U.S. ingoing limit for comminuted sausage and is a common whole-muscle formulation level; many cured products other than bacon are capped at 200 ppm ingoing (9 CFR 424.21). Bacon has its own stricter limits (9 CFR 424.22).
- Conversions used: 1 lb = 453.59237 g, 1 oz = 28.34952 g. Results are displayed rounded; the math is not.
- This tool calculates formulation math only. It does not validate your process, and it cannot confirm that your product's actual composition matches its label — verify the label every time.
Want the full workflow — salt, sugar, brine and pump models with a reference gauge? Use the main Curing Salt Calculator.
What is Cure #1?
Cure #1, also called Prague Powder #1 in common usage, is a curing blend that contains sodium nitrite. A commonly encountered formulation is 6.25% sodium nitrite with the remainder primarily salt, but you should verify the label on the specific product you own. The calculator therefore exposes the nitrite percentage instead of hiding it behind a brand assumption.
How the Cure #1 calculation works
When you choose a target nitrite concentration, the calculator determines the amount of curing blend that contains that amount of sodium nitrite for the selected calculation basis.
For a 6.25% nitrite product, the nitrite fraction is 0.0625. The calculation basis may be meat weight, meat plus water, or another explicitly shown basis depending on the selected method.
Worked examples
1 kg of pork belly at 156 ppm
Cure (g) = (156 × 1,000) ÷ (0.0625 × 1,000,000) = 156,000 ÷ 62,500 = 2.50 g — about 0.44 level tsp. That is 2.50 g per kg, or 1.13 g per pound, of Cure #1.
5 lb of meat at 156 ppm
5 lb = 2,268 g. Cure (g) = (156 × 2,268) ÷ 62,500 = 5.66 g — almost exactly 1 level tsp, which is where the traditional “1 teaspoon per 5 lb” manufacturer direction comes from. Weighing is still the more reproducible method: teaspoon sizes and powder density vary.
A 5% nitrite label instead of 6.25%
Some products use a 5% nitrite blend. The same 1 kg batch at 156 ppm then needs (156 × 1,000) ÷ (0.05 × 1,000,000) = 3.12 g — 25% more cure than the 6.25% example. This is why the label percentage is a required input, not a footnote.
Cure #1 per pound and per kg — quick chart (156 ppm, 6.25% label)
| Batch size | Cure #1 (grams) | ≈ Level tsp | Nitrite delivered |
|---|---|---|---|
| 1 lb (454 g) | 1.13 g | 0.20 tsp | 71 mg |
| 2 lb (907 g) | 2.27 g | 0.40 tsp | 142 mg |
| 5 lb (2.27 kg) | 5.66 g | 0.99 tsp | 354 mg |
| 10 lb (4.54 kg) | 11.33 g | 1.99 tsp | 708 mg |
| 25 lb (11.34 kg) | 28.32 g | 4.97 tsp | 1,770 mg |
| 50 lb (22.68 kg) | 56.65 g | 9.94 tsp | 3,540 mg |
| 1 kg (2.20 lb) | 2.50 g | 0.44 tsp | 156 mg |
| 2 kg (4.41 lb) | 4.99 g | 0.88 tsp | 312 mg |
| 5 kg (11.02 lb) | 12.48 g | 2.19 tsp | 780 mg |
| 10 kg (22.05 lb) | 24.96 g | 4.38 tsp | 1,560 mg |
All rows assume a 6.25% nitrite label and a 156 ppm ingoing target on a meat-weight basis. The calculator above recomputes every value for your own weight, label percentage and target. If you are formulating bacon, remember the U.S. reference caps: 120 ppm pumped/immersion and 200 ppm dry-cured (evaluated on skin-free green weight).
Cure #1 is not the same as table salt
Curing salt containing sodium nitrite and ordinary sodium chloride have different functions. Do not replace a curing ingredient with table salt, kosher salt, pickling salt or pink Himalayan salt just because the labels contain the word “salt.”
Common Cure #1 calculation mistakes
- Assuming every curing blend has the same nitrite concentration.
- Using a volume spoon when the formulation calls for a small mass measured on a scale.
- Mixing up meat-only and meat-plus-water calculation bases.
- Treating a numeric PPM result as proof that the complete curing process is safe.
Related
Use the Nitrite PPM Calculator to understand the PPM formula, or return to the main Curing Salt Calculator to calculate a batch.
Frequently asked questions
How much Cure #1 per pound of meat?
At a 156 ppm ingoing nitrite target with a 6.25% product, the math works out to about 1.13 g of Cure #1 per pound (2.5 g per kg) — the same 0.25% of meat weight behind the common manufacturer direction of 1 level teaspoon per 5 lb. Treat that as a worked example, not a universal rule: verify the percentage on your own package and use the target your tested recipe calls for.
Is 1 teaspoon per 5 lb the same as 156 ppm?
Yes, approximately. One level teaspoon of Cure #1 weighs roughly 5.7 g, and 5 lb is about 2,268 g. That delivers 5.7 g × 6.25% = 356 mg of sodium nitrite — 356 ÷ 2.268 kg ≈ 157 ppm. Manufacturer spoon directions are built around this equivalence, but powder density varies, so weighing with a gram scale is the more reproducible method.
What does 6.25% on the label actually mean?
It means 6.25 g of sodium nitrite in every 100 g of the blend, with the remaining 93.75% being mostly salt. The calculator converts that percentage into the amount of blend needed to reach your target nitrite level — which is why the label percentage is a required input rather than a fixed assumption.
Can I use Cure #1 for long dry-cured products?
Cure #1 supplies nitrite only. Nitrite does the early antibotulinal work, but it depletes over time — which is why recipes for long dry-cured products often call for Cure #2, where nitrate acts as a slow reserve source. Whether a nitrate-containing cure is appropriate depends entirely on the recipe and process, so follow the recipe written for the product you are making.
Does a 156 ppm result mean the cure is safe?
No. The number confirms the formulation math on the inputs you entered. Safety depends on the complete process: temperature control, sanitation, time, pH, water activity and, for many products, cooking or drying to validated endpoints. Use tested recipes and official guidance for the process; use the calculator to check the arithmetic.
Sources
Oregon State University Extension — Making cured bacon at home
Explains common curing ingredients, home-bacon curing methods and the distinction between nitrite-containing cure blends.
USDA FSIS — Bacon and Food Safety
Official U.S. reference for bacon curing methods and product-specific nitrite limits.
Ready to calculate?
Enter your meat weight and verify the nitrite concentration on your actual Cure #1 product.