Salt for Meat Preservation Calculator

How to Use the Calculator

1. Enter the weight of your meat in kilograms (kg).
2. Specify the desired salt concentration as a percentage. Common ranges are 2-7% for most curing processes.
3. Input the curing time in days.
4. Click the "Calculate" button to determine the amount of salt needed.
5. The results will show the total amount of salt required, the salt concentration per kg of meat, and the final salt concentration percentage.

Working Principle

Salt preserves meat by creating a high osmotic pressure that dehydrates bacteria and other microorganisms, preventing their growth. The calculator uses the formula:

Salt Needed (kg) = Meat Weight (kg) × Desired Salt Concentration (%) / 100

This formula calculates the total amount of salt needed based on the weight of the meat and the desired salt concentration percentage.

Usage Tips

• For best results, use non-iodized salt for meat curing as iodized salt can sometimes affect the curing process.
• The curing time affects how deeply the salt penetrates the meat. Longer curing times allow for better preservation.
• For larger pieces of meat, consider increasing the salt concentration slightly for better preservation.
• Remember to mix the salt thoroughly with the meat and ensure even coverage.