Read this before using the calculator
A calculated amount is not a food-safety certification. The tool cannot assess the entire curing process, pathogen-control plan, sanitation, storage, fermentation, drying, cooking, stabilization or shelf stability.
Product labels control
Curing products can have different compositions and directions. Verify the exact product label before entering a nitrite or nitrate percentage. Do not substitute ordinary salt or assume that one brand's concentration applies to another product.
Regulatory references
U.S. FSIS material is included as a reference source, not as a universal recipe. Commercial processes can have product-specific requirements, HACCP documentation and validated process controls.
Home curing
For home use, follow a tested recipe from a reputable extension service, food-safety authority or other qualified source and keep ingredients and measurements clearly identified.
No professional advice
The site does not provide legal, regulatory, medical, commercial-compliance or professional food-safety advice.