Mild Bacon

Mmm...BaconBack in 2010, when I posted the bacon tutorial online, I used a recipe with fairly low levels of salt. Many people liked it and it still forms the basis for the tutorial today. That said, it's not the recipe that I use, so I've removed the online calculator from the recipe and put it here to separate the calculators from the tutorials.

Mild Bacon

The ingredients for 1kg of meat are:

18.5gm Salt
10gm Sugar
2.5gm Cure #1
0.5gm Sodium ascorbate (optional)

Use the cure pro rata for other weights of meat adding whatever herbs and spices you like.

For other sizes of meat it's easiest to use this calculator...

Bacon Cure Calculator
Weight of Meat in grams gm
Salt gm
Sugar gm
UK Cure #1 (5.88%) gm
Sodium Ascorbate/Erythorbate
Total Amount gm
If using US Cure #1 use:
US Cure #1 (6.25%) gm

For details of how to use this cure, please see my Dry Cured Bacon - Tutorial

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There are two comments


Good day, I have a cure question. Locally we only have a cure mix with the following percentages: 8% sodium nitrite and approx. 91% table salt . How does that impact on your bacon curing calculations? Further more Prague #2 is not available locally as there is nitrates in the mix and government banned the sale of this, how do you then brine / cure a ham that is supposed to be cured for 31 days?

Pierre, - 12-10-’17 04:49

Hi Pierre

I think that I’ve already answered this on the sausagemaking forum. But, for dry cures, the calculator in the following link can be adjusted to the strength of your cure:

I hope this helps.

Phil, - 13-10-’17 20:00

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the forum.

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