🧂 Meat Brine & Cure Salinity

Osmotic equilibrium brining & charcuterie cure engine. Calculates exact salt weights, curing salt (Prague Powder #1) 156 PPM food safety thresholds, and time windows.

Brining Technique

Meat Weight (g)

Water Volume (ml/g)

Target Salinity % 1.5%

Pure Salt

45.0 g

~2.5 tbsp Kosher

Sugar (Optional)

22.5 g

0.75% sweetness balance

Prague #1 Cure

None Required

Fresh meat cook

⏱️ Immersion Window: 12 to 36 Hours

In equilibrium brining, the total system (meat + water) reaches osmotic parity at exactly 1.5% salt. Even if forgotten in the fridge for 3 days, it will never taste salty.