SaltCure: Meat Cure Calculator

Make bacon, pancetta, biltong, jerky and salami at home — without guessing the salt. SaltCure is a pocket meat curing assistant for home charcuterie: it works out your cure to the gram, tracks every batch from day one to ready, and walks a first-timer through their first bacon. CURE CALCULATOR • Dry cure and brine, both in one tap. • Salt, sugar and curing salt for the exact weight of your meat. • Equilibrium curing by percentage, not guesswork. • Your packet, not an assumption: Cure #1, Cure #2, peklosol, NPS, or your own nitrite %. • Nitrite kept inside USDA/FSIS limits, with the ppm shown and the fix spelled out. • Presets for bacon, Canadian bacon, pancetta, biltong, jerky and salami, plus a custom one for coppa, bresaola or snack sticks. BATCH TRACKER THAT REMEMBERS • Log weight, recipe and start date for every batch. • A daily flip reminder, and a separate one for the day it is done. • Weight-loss tracker against the target band for that dish. • Photos, notes and a rating — repeat the batch that came out perfect. RECIPES THAT TEACH AS YOU GO • Bacon, dry or brine, finished baked, smoked or fried. • Canadian bacon, and a path for your own dish. • Plain English at every step, including why curing salt matters, how much, and what to never do. Offline-first: your batches live on your phone, no account needed. Grams or ounces, °C or °F. English and Ukrainian. Note: SaltCure follows published USDA/FSIS guidance for home reference. Always follow safe food-handling practice.