Dry-cure ratios by weight. Precise, safe, and easy to scale.
2.5% is a common starting point
Optional sweetness
Max recommended 0.25%
Per 100 g cured bacon
519
calories
354
mg sodium
Per serving (30 g)
156
calories
106
mg sodium
Approximate, based on raw pork belly (~518 kcal/100 g) plus the 30% of the cure typically retained after curing and rinsing. Actual values vary with cut, trim, and cooking.
Weigh the pork belly, then rub the cure evenly over every surface. Bag it, remove as much air as possible, and refrigerate 7–14 days, flipping every day or two.
Prague powder #2 (pink salt #2) contains sodium nitrite and sodium nitrate for longer cures. Do not substitute with table salt or increase beyond 0.25%.
Bacon Cure Recipe
August 21, 2026
1,000.0 g
Starting weight: 1000 g
Salt
2.5%
25.0 g
Sugar
1%
10.0 g
Pink Salt #2
0.25%
2.5 g
Total cure mass: 1,000.0 g
Per 100 g
519 kcal · 354 mg sodium
Per 30 g serving
156 kcal · 106 mg sodium
Estimated from raw pork belly plus retained cure. Values are approximate.
Cold smoking adds deep smoky flavour without cooking the bacon. It is typically done at temperatures below 85°F (30°C) over several hours, so the meat must already be cured and then smoked safely.
Safety note
Prague powder #2 (pink salt #2) contains sodium nitrite and sodium nitrate. Keep it at or below 0.25% of the total meat-plus-water mass. Do not substitute with table salt. Store cured bacon refrigerated and consume within 2–3 weeks, or slice and freeze for longer storage.
Generated by Bacon Curing Calculator
Prague powder (also called pink salt or curing salt) is a mixture of table salt and a small amount of sodium nitrite or nitrate. It is dyed pink so it is not mistaken for table salt.
Prague powder #1 is for short cures such as bacon that will be cooked. It contains 6.25% sodium nitrite and 93.75% salt.
Prague powder #2 also contains sodium nitrate and is used for longer, air-dried cures like salami. The calculator defaults to #2, but many bacon recipes use #1. Always keep the total amount at or below 0.25% of the meat-plus-water weight.
Start with a skinless or skin-on pork belly and weigh it. Enter that weight above, then mix the calculator's salt, sugar, and Prague powder amounts together.
Rub the cure evenly over every surface, including the edges and any crevices. Place the meat in a resealable bag or a non-reactive container, remove as much air as possible, and refrigerate.
Flip the bag every day or two for 7–14 days so the brine that forms redistributes evenly. When the meat feels firm throughout, rinse it under cold water, pat dry, and let it rest uncovered in the fridge for 12–24 hours to form a tacky pellicle before smoking or cooking.
Hot smoking cooks the bacon while flavouring it. Set your smoker or indirect grill to roughly 225°F (107°C) and use a light wood such as apple, cherry, or maple. Smoke until the internal temperature reaches 150°F (65°C). The bacon is fully cooked and can be eaten after frying or roasting.
Cold smoking adds smoke flavour without cooking. Keep the chamber below 85°F (30°C), ideally 60–70°F (15–21°C), using a smoke generator or a tray of ice between the heat and the meat. Smoke for 6–12 hours, then slice and cook before eating. Cold-smoked bacon is still raw.
Always keep Prague powder at or below 0.25% of the total meat-plus-water weight. Too much nitrite is dangerous, and table salt is not a substitute because it does not contain nitrite.
After curing and cooking, store bacon in the refrigerator and use within 2–3 weeks, or slice and freeze for longer storage. If you cold-smoke instead of hot-smoking, the bacon is still raw and must be cooked before eating.
Use a clean workspace, keep the meat cold, and wash your hands and equipment after handling raw pork. When in doubt, follow your local food-safety guidelines.