Jerky Cure & Salt Ratio Calculator
Enter a trimmed meat weight to get the plain-salt amount at your chosen ratio, plus an optional cure #1 amount at a common, capped ratio.
Amounts to weigh out
How the ratio works
Both salt and cure #1 are usually measured as a percentage of the trimmed meat’s weight, not a fixed spoon count, because a 3 lb batch and a 6 lb batch need proportionally different amounts. This calculator converts your meat weight to grams, then applies your chosen percentage to get the salt (and optional cure) weight — a kitchen scale gives far more consistent results than measuring cups for small quantities like these.
0.25% cure #1 mirrors the commonly cited “1 level teaspoon per 5 lb of meat” ratio used in many home-curing guides. This tool is a unit-conversion aid for a ratio you supply — always confirm the ratio itself against your cure product’s label and a current food-safety source.
Frequently Asked Questions
Do I need cure #1 to make jerky at home?
No — many home jerky recipes use only salt (and a marinade) and rely on drying, and sometimes a heat step, to make the product shelf-stable enough for short-term storage. Cure #1 (sodium nitrite) is an additional ingredient some recipes use for flavor, color, and an extra safety margin against certain bacteria. Whether to use it is a recipe choice — this calculator supports both.
Why is the cure percent capped so low?
Cure #1 is potent in small amounts, and this calculator intentionally will not compute a cure percent above 1% of meat weight — well above any ratio a legitimate home-curing guide would suggest — as a guardrail against a typo producing a dangerous number. Always follow your specific cure product's own label instructions and never exceed its stated maximum.
Is 2% the right amount of salt for every recipe?
2% of meat weight is a common starting point for a basic dry cure, but recipes vary — some marinade-based jerky uses less added salt because soy sauce or other salty ingredients are already in the mix. Adjust the percentage field to match the recipe you're actually following.
Does this calculator account for a wet marinade?
No — it computes a dry-weight ratio against the meat itself. If your recipe salts through a liquid marinade rather than a dry rub, use the marinade recipe's own ratios and treat this tool as a cross-check on the dry-equivalent salt level.
General home food-preservation guidance only, not medical or regulatory advice. Always follow your cure product’s own instructions and never exceed its stated maximum.