Equilibrium Curing Science: Ratios for Bacon and Brisket

Equilibrium curing uses a precise percentage of salt based on the total weight of the meat. Unlike gradient curing, which uses excess salt, equilibrium curing makes it impossible to over-salt the meat.

A standard cure uses 2.0% to 2.5% Kosher salt and 0.25% Prague Powder #1 (for pink color and preservation). Seal the meat with the cure in a bag, and let it cure in refrigeration for 7-10 days, flipping daily.