Meat Curing API

Meat-curing and charcuterie maths as an API, computed locally and deterministically — the cure, salt and nitrite numbers a home charcutier or butcher works to, with the safety check that matters most. The cure endpoint plans an equilibrium dry cure from the meat weight: cure grams = target ppm × meat ÷ (0.0625 × 1,000,000), so about 2.5 g of Cure #1 per kilogram lands on the classic 156 ppm of nitrite (well under the 200 ppm ingoing limit), plus the salt and sugar as a configurable percentage of the meat, the salt the cure blend itself carries, and — with Cure #2 — the added nitrate for long-aged salami. The brine endpoint sizes a wet brine: salt = water × salinity %, with the salometer degrees (a saturated 26.45 % brine is 100°), and an optional cure dose returning the nitrite ppm spread over the meat and brine for an equilibrium brine. Cure #1 is 6.25 % sodium nitrite; Cure #2 adds 4 % nitrate. Everything is computed locally and deterministically, so it is instant and private. Ideal for charcuterie, butchery, smoking, sausage-making and food-craft app developers, cure-calculator and recipe tools, and culinary training. Pure local computation — no key, no third-party service, instant. Metric: grams, millilitres, percent. Live, nothing stored. 2 compute endpoints. THIS IS A CALCULATION AID — always follow a tested, approved curing recipe; nitrite is toxic in excess.