Quick answer
With a standard 6.25% nitrite curing salt at the common 156 ppm ingoing target: 1.13 g per pound of meat — 2.5 g per kilogram — i.e. 0.25% of meat weight. Five pounds of meat takes 5.66 g. Measure curing salt by mass rather than relying on a volume conversion. That answer assumes a 6.25% product and a recipe that targets 156 ppm; weaker or stronger blends change the amount, so check your label and calculate your exact batch below.
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.
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.
There is no single universal amount
Search results often show a single “curing salt per pound” number, but that only works when the curing product and recipe assumptions are exactly the same. A common Cure #1 formulation may be around 6.25% sodium nitrite, while proprietary curing mixes can be much weaker or contain additional ingredients.
Why the answer changes
- Product concentration: the amount of sodium nitrite in the curing blend matters.
- Target: the recipe/process determines the intended formulation.
- Calculation basis: meat-only and meat-plus-water calculations are not the same.
- Product type: bacon, sausage and long dry-cured products can follow different formulations and requirements.
Example: why a generic number can mislead
Suppose a formula uses a 6.25% nitrite cure and targets a particular PPM value. The calculator can derive the mass from the formula. A different blend with 0.5% nitrite would need a very different mass to deliver the same modeled sodium nitrite amount.
That is why the best input is not “grams per pound from memory.” It is the composition printed on the exact package you are using plus the formulation target in your tested recipe/process.
Worked examples by batch size
These are mathematical examples only, using a 6.25% nitrite product and a 156 ppm target. They are not universal recipes or safety limits.
| Meat weight | Calculated Cure #1 | Basis |
|---|---|---|
| 1 lb | 1.13 g | 156 ppm model |
| 5 lb | 5.66 g | 156 ppm model |
| 10 lb | 11.27 g | 156 ppm model |
| 1 kg | 2.50 g | 156 ppm model |
| 5 kg | 12.50 g | 156 ppm model |
A 5% nitrite blend at the same 156 ppm target: 1 kg needs (156 × 1,000) ÷ 50,000 = 3.12 g — 25% more than the 6.25% example. The per-pound answer always depends on the label percentage.
How to measure curing salt
For small quantities, a calibrated digital scale that reads in grams is generally more reproducible than relying on spoons. Keep the product clearly labeled and separated from ordinary salt so the two are not confused.
Never substitute pink Himalayan salt for curing salt
The word “pink” does not identify a curing ingredient. Himalayan salt is not a sodium-nitrite curing blend.
Best workflow
- Identify the exact curing product.
- Read the sodium nitrite/nitrate percentages on the label.
- Use the recipe's formulation target.
- Choose the correct calculation basis.
- Measure the result by mass and cross-check the finished recipe/process.
Frequently asked questions
How much curing salt per pound of meat?
For common 6.25% nitrite products, the widely used convention is 0.25% of meat weight: about 1.13 g per pound or 2.5 g per kilogram. Volume directions can differ because powder density varies, so the calculation should follow the exact product label and recipe target. This example only applies to a 6.25% nitrite blend and a recipe targeting 156 ppm.
How much curing salt per kilogram?
About 2.5 g per kg under the same 0.25% convention with a 6.25% product. For products with a different nitrite percentage the mass changes proportionally: a blend with half the nitrite concentration needs twice the weight to deliver the same nitrite level.
Is the per-pound amount the same for Cure #2?
The 0.25% convention appears in long-cure recipes for Cure #2 as well, but the products are not interchangeable: Cure #2 adds nitrate for long dry cures and is not permitted in U.S. bacon. Use the product your recipe specifies and enter its actual label percentages in the calculator.
Can I measure curing salt with teaspoons instead of grams?
Volume conversions are only approximate because curing powders differ in density and packing. For small cure quantities, a 0.1 g-resolution scale is the more reproducible way to measure the amount returned by the calculator.
What if my curing salt has a different nitrite percentage?
The amount scales inversely with concentration: required cure mass is proportional to 1 ÷ the nitrite fraction. A 3.5% product, for example, needs roughly 1.8× the weight of a 6.25% product to reach the same nitrite level. That is why generic per-pound answers can mislead — enter your label percentage and let the math adapt.
Cure #2 per pound and per kg
Cure #2 is dosed on the same nitrite math as Cure #1 — the grams below assume the common 6.25% nitrite + 4% nitrate label at a 156 ppm ingoing nitrite target. Each row also shows the nitrate the dose simultaneously delivers, which is the number that changes if your product’s nitrate percentage differs:
| Batch size | Cure #2 (grams) | ≈ tsp | Nitrite | Nitrate (4% label) |
|---|---|---|---|---|
| 1 lb | 1.13 g | 0.20 tsp | 71 mg (156 ppm) | 45 mg (100 ppm) |
| 2 lb | 2.27 g | 0.40 tsp | 142 mg | 91 mg |
| 5 lb | 5.66 g | 0.99 tsp | 354 mg | 227 mg |
| 10 lb | 11.33 g | 1.99 tsp | 708 mg | 453 mg |
| 25 lb | 28.32 g | 4.97 tsp | 1,770 mg | 1,133 mg |
| 1 kg | 2.50 g | 0.44 tsp | 156 mg | 100 mg |
| 5 kg | 12.48 g | 2.19 tsp | 780 mg | 499 mg |
| 10 kg | 24.96 g | 4.38 tsp | 1,560 mg | 998 mg |
Cure #2 belongs in long dry-cured products only (salami, whole-muscle charcuterie) — never in bacon. The Cure #2 calculator recomputes this table for your exact label and the Cure #1 vs #2 guide explains when each applies.
Morton Tender Quick per pound — the exception most charts miss
Tender Quick is not a 6.25% blend. It carries roughly 0.5% nitrite + 0.5% nitrate, and its printed direction — about 1 level tsp (≈5.7 g) per pound of meat — works out to roughly 62–63 ppm ingoing nitrite, a fraction of the 156 ppm Cure #1 convention. That is why charts built for Cure #1 are meaningless for Tender Quick:
| Batch size | Tender Quick per printed direction (≈1 tsp/lb) | Ingoing nitrite | Ingoing nitrate |
|---|---|---|---|
| 1 lb | 5.7 g | ≈ 63 ppm | ≈ 63 ppm |
| 2 lb | 11.4 g | ≈ 63 ppm | ≈ 63 ppm |
| 5 lb | 28.4 g | ≈ 63 ppm | ≈ 63 ppm |
| 10 lb | 56.7 g | ≈ 63 ppm | ≈ 63 ppm |
| 1 kg | 12.6 g | ≈ 63 ppm | ≈ 63 ppm |
| 5 kg | 62.8 g | ≈ 63 ppm | ≈ 63 ppm |
Run your exact Tender Quick numbers in the Tender Quick calculator, or read Tender Quick vs Cure #1 to see which product your recipe actually needs.
Why every chart assumes a specific target and label
Every gram figure on this page is a solved equation with two hidden inputs: the label concentration (how much nitrite the blend actually carries) and the target (how many mg/kg the recipe wants). Change either and every number moves. A 5% nitrite blend needs 25% more product than a 6.25% blend for the same target. A 120 ppm bacon target needs 23% less product than 156 ppm. This is why “how much curing salt per pound” has no single honest answer — and why the calculator keeps both inputs visible instead of hard-coding them.
Teaspoon answers for the common questions
- How much Cure #1 for 1 lb? 1.13 g — about 0.2 level tsp — at 156 ppm with a 6.25% label.
- How much for 5 lb? 5.66 g — almost exactly 1 level tsp — the origin of the “1 tsp per 5 lb” manufacturer direction.
- How much for 10 lb? 11.33 g — about 2 level tsp.
- How much per kg? 2.50 g — the 0.25% convention expressed in metric.
- How much Tender Quick per lb? About 1 level tsp (5.7 g) per lb by its printed direction — equivalent to only ~63 ppm nitrite, so it is not interchangeable with Cure #1 dosing.
Every one of those is a unit conversion of the same math. The spoon numbers inherit their error from powder density (±20%), which is why the weighing guide recommends a 0.01 g pocket scale for anything smaller than a 5 lb batch.
Per-product guidance at a glance
| If you are making… | Typical product | Common target | Per lb (6.25% label) | Guide |
|---|---|---|---|---|
| Bacon (dry cure) | Cure #1 | 200 ppm cap; recipes often 120–156 | 0.87–1.45 g | Bacon calculator |
| Bacon (pumped/immersion) | Cure #1 | 120 ppm cap | 0.87 g | Bacon calculator |
| Ham / corned beef (brine) | Cure #1 | 150–200 ppm on meat+water basis | varies with brine weight | EQ calculator |
| Cured sausage | Cure #1 | 156 ppm | 1.13 g | Cure #1 calculator |
| Salami / long dry cure | Cure #2 | 156 ppm nitrite (recipe-set) | 1.13 g (plus nitrate) | Cure #2 calculator |
| Jerky | Cure #1 | 156 ppm | 1.13 g | Jerky guide |
Cure #2 per pound and per kg
Cure #2 is dosed on the same nitrite math as Cure #1 — the grams below assume the common 6.25% nitrite + 4% nitrate label at a 156 ppm ingoing nitrite target. Each row also shows the nitrate the dose simultaneously delivers, which is the number that changes if your product’s nitrate percentage differs:
| Batch size | Cure #2 (grams) | ≈ tsp | Nitrite | Nitrate (4% label) |
|---|---|---|---|---|
| 1 lb | 1.13 g | 0.20 tsp | 71 mg (156 ppm) | 45 mg (100 ppm) |
| 2 lb | 2.27 g | 0.40 tsp | 142 mg | 91 mg |
| 5 lb | 5.66 g | 0.99 tsp | 354 mg | 227 mg |
| 10 lb | 11.33 g | 1.99 tsp | 708 mg | 453 mg |
| 25 lb | 28.32 g | 4.97 tsp | 1,770 mg | 1,133 mg |
| 1 kg | 2.50 g | 0.44 tsp | 156 mg | 100 mg |
| 5 kg | 12.48 g | 2.19 tsp | 780 mg | 499 mg |
| 10 kg | 24.96 g | 4.38 tsp | 1,560 mg | 998 mg |
Cure #2 belongs in long dry-cured products only (salami, whole-muscle charcuterie) — never in bacon. The Cure #2 calculator recomputes this table for your exact label and the Cure #1 vs #2 guide explains when each applies.
Morton Tender Quick per pound — the exception most charts miss
Tender Quick is not a 6.25% blend. It carries roughly 0.5% nitrite + 0.5% nitrate, and its printed direction — about 1 level tsp (≈5.7 g) per pound of meat — works out to roughly 62–63 ppm ingoing nitrite, a fraction of the 156 ppm Cure #1 convention. That is why charts built for Cure #1 are meaningless for Tender Quick:
| Batch size | Tender Quick per printed direction (≈1 tsp/lb) | Ingoing nitrite | Ingoing nitrate |
|---|---|---|---|
| 1 lb | 5.7 g | ≈ 63 ppm | ≈ 63 ppm |
| 2 lb | 11.4 g | ≈ 63 ppm | ≈ 63 ppm |
| 5 lb | 28.4 g | ≈ 63 ppm | ≈ 63 ppm |
| 10 lb | 56.7 g | ≈ 63 ppm | ≈ 63 ppm |
| 1 kg | 12.6 g | ≈ 63 ppm | ≈ 63 ppm |
| 5 kg | 62.8 g | ≈ 63 ppm | ≈ 63 ppm |
Run your exact Tender Quick numbers in the Tender Quick calculator, or read Tender Quick vs Cure #1 to see which product your recipe actually needs.
Why every chart assumes a specific target and label
Every gram figure on this page is a solved equation with two hidden inputs: the label concentration (how much nitrite the blend actually carries) and the target (how many mg/kg the recipe wants). Change either and every number moves. A 5% nitrite blend needs 25% more product than a 6.25% blend for the same target. A 120 ppm bacon target needs 23% less product than 156 ppm. This is why “how much curing salt per pound” has no single honest answer — and why the calculator keeps both inputs visible instead of hard-coding them.
Teaspoon answers for the common questions
- How much Cure #1 for 1 lb? 1.13 g — about 0.2 level tsp — at 156 ppm with a 6.25% label.
- How much for 5 lb? 5.66 g — almost exactly 1 level tsp — the origin of the “1 tsp per 5 lb” manufacturer direction.
- How much for 10 lb? 11.33 g — about 2 level tsp.
- How much per kg? 2.50 g — the 0.25% convention expressed in metric.
- How much Tender Quick per lb? About 1 level tsp (5.7 g) per lb by its printed direction — equivalent to only ~63 ppm nitrite, so it is not interchangeable with Cure #1 dosing.
Every one of those is a unit conversion of the same math. The spoon numbers inherit their error from powder density (±20%), which is why the weighing guide recommends a 0.01 g pocket scale for anything smaller than a 5 lb batch.
Per-product guidance at a glance
| If you are making… | Typical product | Common target | Per lb (6.25% label) | Guide |
|---|---|---|---|---|
| Bacon (dry cure) | Cure #1 | 200 ppm cap; recipes often 120–156 | 0.87–1.45 g | Bacon calculator |
| Bacon (pumped/immersion) | Cure #1 | 120 ppm cap | 0.87 g | Bacon calculator |
| Ham / corned beef (brine) | Cure #1 | 150–200 ppm on meat+water basis | varies with brine weight | EQ calculator |
| Cured sausage | Cure #1 | 156 ppm | 1.13 g | Cure #1 calculator |
| Salami / long dry cure | Cure #2 | 156 ppm nitrite (recipe-set) | 1.13 g (plus nitrate) | Cure #2 calculator |
| Jerky | Cure #1 | 156 ppm | 1.13 g | Jerky guide |
Want the exact math for your inputs?
The calculator shows the formula and calculation basis rather than giving one generic grams-per-pound answer.