About
A scale, a calculator and the rulebook
A small, self-running tool for people who cure meat and poultry at home.
Brinescale is a small, self-running tool for people who cure meat and poultry at home: bacon, ham, corned beef, pastrami, coppa, sausage. It turns weights and percentages into grams, checks the sodium nitrite against the federal limits for that product and method, and keeps a private record of each batch.
What it is not
- It is not a shop. It sells no curing salt, meat, casings or equipment, and it earns nothing from any product it mentions.
- It is not health or nutrition advice, and it makes no claim that any food is good or bad for you.
- It does not cover fish or seafood, which fall under different rules.
- It is not a food-safety plan for a business. If you sell or give away cured meat, see when to ask someone.
How it works
Every number is worked out on the server by plain arithmetic each time you ask, from the inputs you type. There is no AI and nothing is guessed. The limits and the sentences they come from are on the limits page.
Who makes it
Brinescale is built and run by WeldonPC (contact WeldonPC), a computer and web company in Northeast Ohio. It is one of WeldonPC's own small web products. There are no staff behind the tool who answer cooking questions.
The name and the address
The product is called Brinescale; opencure.net is only its web address, and "cure" here means curing meat. Brinescale is not affiliated with, endorsed by or connected to OpenCures or OpenOme Inc., OpenCure, LLC, or the U.S. Department of Agriculture and its Food Safety and Inspection Service.