Here's the link for anyone who wants to play around with it....
The calculator can be used to calculate the amount of cure and salt required in sausage...the amounts of cure, salt and sugar for a dry cure mix...it can also be used to calculate the ingredients for an equilibrium brine, etc.
The calculator is preset for Cure #1 at 6.25%, do not change that number unless you know what you are doing.
Update: I changed the 6.25% value to "read only" so it can't be changed.
There's also a handy weight converter for converting pounds to grams.
Please only use the calculator if you have a full understanding of the technical and safety issues involved.
Triple check your work!!!
Edited by DiggingDogFarm - 1/1/13 at 6:10pm