General ratios by weight for dry cure

• 4.5% salt, 45g/kg
• 1.5% sugar, 15g/kg
• 0.25% PP#1. 2.5g/kg

General ratios for wet cure depend on how the meat will be cooked.

• 5% to 10% brine, 50g/l to 100g/l
• 1.5% to 3% sugar, 15g/l to 30g/l
• 0.32% PP#1, 3.2g/l

Anywhere from a 5% to 10% curing brine is acceptable, 50 to 100g per liter. The meat will “finish” to the seasoning level of the cooking liquid. For a roasted product, use a 5% brine. Nitrite level for the brine should be 200ppm, 4.2oz per US gallon, 0.32% by mass or 3.2g per liter.

PP#1 in grams = 200ppm × product mass in grams ÷ ( 0.0625 × 1,000,000)