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EQ (Equilibrium) Curing - This method uses a cure based on the weights of both meat and curing ingredients. Called Equilibrium Curing, or EQ Curing, it allows the meat to cure perfectly without the fear of over-salting.
This calculator uses the ratios below. Sugar and pepper can be adjusted to the preferred taste as well as the salt to some extent, but it is not recommended to increase the salt content.
- Salt: 2.25%
- Cure #1: 0.25%
- Sugar: 2.5%
- Pepper: 1%
The Meat - Fresh, fresh, fresh. Purchase fresh pork belly and start the curing process quickly as pork fats tend to break down quicker than other meat fats and can start to develop a strong flavor.
The Salt - Sea salt or kosher salts are a good choice. Do not use salts that contain iodine as this will add undesired flavors to the finished product.
The Curing Salt - Cure #1 or 'Pink Salt' comprises 94% sodium and 6% sodium nitrite. Do not use Cure #2 for curing meats that are to be cooked. Pink curing salt should not be confused with pink Himalayan salt.
The FDA recommended level of Sodium Nitrite(Cure #1) should not exceed 200 parts per million(ppm), this calculator estimates 150ppm of sodium nitrite based on the weight of the meat.
The Sugar - Depending on the desired flavors you can experiment with different sugars such as plain white sugar, brown sugar, or maple sugar.
The Pepper - Again, fresh is critical for optimal flavor. Use black, red, pink, or peppercorn blends; this is the chef's preference.
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