What this dry-curing calculator does
When you dry-cure meat — salami, bresaola, coppa, pancetta, guanciale, lonza — it is "done" when it has shed a set share of its starting weight as water. This tool turns that rule into three numbers you actually need: the exact weight to pull the cure at, how much water still has to leave, and a projected finish date based on how fast your piece is currently drying.
How to use it
- Pick your weight unit — every figure on the page updates instantly.
- Tap a preset for a typical target, or type your own target percentage.
- Enter the starting (green) weight — weigh the piece right after salting or stuffing.
- Add the date hung and your latest weigh-in to see progress and a finish-date estimate.
- Log a few dated weigh-ins to sharpen the projection as you go.
When and why you'd use it
Use it the moment you hang a new cure, then at every check. It answers the two questions every charcuterie maker asks: "What weight am I aiming for?" and "Roughly when will it be ready?" Knowing the target weight prevents pulling a cure too early (soft, wet core that spoils) or leaving it too long (dry, crumbly, case-hardened). The finish-date projection helps you plan a tasting, schedule fridge space, or decide whether a thick salami needs another month.
The formula, explained
Target weight = start × (1 − target% ÷ 100)
Weight to lose = start × (target% ÷ 100)
% lost so far = (start − current) ÷ start × 100
Example: a 250 g coppa at a 38% target should be pulled at 250 × 0.62 = 155 g, having lost 95 g of water.
Common mistakes & edge cases
- No starting weight. Always weigh before hanging — the percentage is meaningless without a true green weight.
- Trusting week-one speed. Surface moisture leaves fast, so early projections read optimistic. Re-check as you near target.
- Inconsistent weighing. Include (or exclude) casing and string the same way every time so the ratio stays valid.
- Chasing a number over food safety. Weight loss reflects dryness, not whether salt, cure #2 and fermentation were done correctly.
FAQ
How much weight should dry-cured meat lose before it's done?
Most home charcuterie is considered dry-cured once it has lost about 30–40% of its starting weight. Whole-muscle cures like bresaola, coppa and lonza are commonly pulled at 30–40%, while fermented dried salami usually finishes between 30% and 40%, with many makers targeting around 35%. More weight loss means a firmer, drier, longer-keeping product, so the exact figure is partly a texture preference. Weigh the meat right after salting or stuffing so you have a true starting weight.
How long does it take to reach the target weight loss?
It depends on cut size, casing diameter, fat content, temperature and humidity, so there's no fixed number of days. Small fridge cures can finish in 2–4 weeks; thick salami in wide casings can take 2–6 months. This tool projects a date from your own weigh-ins, but treat it as a guide: drying slows as the meat dries, so the real finish is usually a little later than a straight-line estimate.
Why does weight loss start fast then slow down?
Surface moisture evaporates fastest, so early weigh-ins show rapid loss. As the outer layer dries, it slows moisture migrating out of the core and the curve flattens. That's why a linear projection tends to predict an early finish. Base your expectation on the most recent rate, not the first week, and re-check every few days as you approach target.
Should I weigh with the casing and string on?
Be consistent — weigh the same way every time. For salami, weigh the finished link right after stuffing (casing and string included) as the starting weight, then weigh that same link the same way at each check. Because the percentage is a ratio, the casing and string cancel out as long as they're included every time.
Estimates are for guidance only and are not professional food-safety advice. Follow tested recipes and proper salt, cure and pH control when making dry-cured meats.