Calculating curing time: The rule of thumb that actually works

Why does curing time matter so much?

Curing isn't just about flavor – the salt and curing salt (pink salt/NPS) need to fully penetrate to the core of the meat. If that doesn't happen completely, you'll have uncured meat in the center: poor shelf life, a grey core, and potentially a food safety issue.

The rate at which salt diffuses into meat is fairly constant under refrigerator conditions – roughly 1 cm per day at 4–7 °C. That's exactly why this rule of thumb works so well: it's based on real physics, not guesswork.

Key point: always measure the thickest spot, not the average. The salt has to travel to the center point, so use the full thickness in centimeters as your number of days – the safety buffer accounts for the rest.

How to calculate curing time correctly

• Measure the meat: Find the thickest point with a ruler or caliper – for example 8 cm.
• Calculate base time: 1 day per cm of thickness → 8 cm = 8 days base time.
• Add safety buffer: +2 days → minimum 10 days curing time.
• Check temperature: Keep the fridge at 4–7 °C. Warmer = bacterial risk, colder = diffusion slows down.
• Turn daily: Flip the meat once a day so the brine penetrates evenly and no air pockets form.
• Don't forget the curing salt amount: For dry curing, use 30–35 g of NPS per kg of meat – the standard amount for safe, well-balanced results.

Bottom Line

1 day per cm of thickness + 2 days buffer at 4–7 °C – stick to this formula and your curing will always be on the safe side.