Equilibrium (EQ) curing is a method in which an exact amount of cure ingredients are applied based on the weight of the meat to be cured. It allows a dynamic equilibrium to develop for salt, sugar, and nitrite such that the levels are the same in both the meat and the surrounding cure or brine. It addresses the common problem of meat becoming too salty during the curing process, and allows the amount of nitrite to be controlled with precision. The EQ cure calculators below will let you calculate the appropriate weights of cure #1, salt, and sugar for either a wet or a dry EQ cure. You can add other seasonings as well.
The “curing salt” discussed here is 6.75% sodium nitrite in sodium chloride. It is sold in the US under the names Cure #1, Instacure #1, and Prague Powder, and is often referred to as “pink salt,” but should not be confused with Himalayan pink salt. Cure #2 should not be used to make bacon, and these calculators are not intended for Morton’s Tender Quick or any other blended cure product. Some countries sell cure #1 with different percentages of nitrite, and these EQ cure calculators will not work for those products either. Let me know if this is something you’re interested in via comment or email (firstname.lastname@example.org), and I may develop more options down the road. Otherwise the calculator at localfoodheroes offers this option.
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