Cure

Cure — connector documentation

• MCP endpoint: https://cure.connectorbay.com/mcp
• REST API: POST https://cure.connectorbay.com/v1/tools/{tool_name}, described by the OpenAPI 3.1 spec at https://cure.connectorbay.com/openapi.json
• Transport: Streamable HTTP, stateless, MCP specification 2025-06-18 or later
• Authentication: none required. An optional Authorization: Bearer <key> raises rate limits.
• Health: https://cure.connectorbay.com/health · Tool schemas: https://cure.connectorbay.com/tools.json
• Publisher: Unify Dynamics LLC · connectorbay.com/cure · agent@connectorbay.com

What Cure is for

Home meat curing is a genuinely rewarding kitchen craft — and one of the few where a wrong ingredient or a skipped step is not just "it'll taste off," it can mean real botulism risk. Which curing salt is which? How much sodium nitrite is actually in Prague Powder #1 versus #2? How much cure does 2kg of pork belly actually need? What temperature and humidity does a dry-curing chamber need to hold? Cure answers the reference and arithmetic questions directly, with verified numbers — and repeats, deliberately and often, that it is background knowledge, never a substitute for a specific tested recipe.

What it does

curing_salt_info gives Prague Powder #1 (Cure #1) or #2 (Cure #2)'s verified sodium nitrite/sodium nitrate composition, what each is (and is not) intended for, and a manufacturer-variance caveat — verified curing-salt percentages were found to vary slightly by brand, so this connector is explicit that a product's own label is always the final word. cure_amount_calculator computes the standard reference amount of Cure #1 or #2 for a given meat weight in grams, using the verified standard ratio (0.25% of the meat's weight in the cure MIXTURE, not pure sodium nitrite — confusing the two would mean roughly sixteen times too much nitrite), shows the resulting ingoing sodium nitrite/nitrate in grams and parts per million with the underlying formula, and always closes with a "verify against your tested recipe" disclaimer. curing_method_info explains dry curing, wet curing/brining, and equilibrium curing as concepts. temperature_humidity_guide gives verified safe temperature/humidity ranges for the active curing stage and for dry-aging, with an optional product-specific note. safety_fundamentals_guide covers the core safety principles — gram-scale precision, never omitting curing salt, matching curing-salt type to a product's timeline, refrigerator-cold curing, recognizing spoilage. equipment_guide covers gram scales, curing chambers, casings, thermometers/hygrometers, and curing containers. product_reference gives general, conceptual descriptions of common cured products (bacon, pancetta, bresaola, salami, prosciutto-style ham, coppa, corned beef/pastrami). curing_glossary defines ~14 curing terms. search looks across all of the above by keyword.

What it is not

Cure is not a recipe database and has no step-by-step recipes — deliberately. A safe home-curing project depends on precise, tested ratios, times, and conditions for a specific product, cut, and size, which is exactly the kind of detail a general reference tool cannot see or verify. Cure is educational reference and a calculator against a verified standard ratio, never a substitute for a tested, published recipe from a reputable source (USDA, a university extension service, or an established curing cookbook/reference), for food-safety training, or for your national/regional food-safety authority's own guidance. Home meat curing carries a real risk of Clostridium botulinum toxin formation and other pathogen growth if curing salts, ratios, temperatures, or timings are wrong — when in doubt, follow a tested recipe exactly, weigh curing salt on an accurate gram scale, and never taste-test a batch that looks, smells, or feels wrong to find out if it's safe.

Tools

Reference

curing_salt_info — Verified sodium nitrite / sodium nitrate composition of Prague Powder #1 (Cure #1) or Prague Powder #2 (Cure #2), what each curing salt is intended for and not intended for, and a manufacturer-variance caveat. Use for "what percent nitrite is in Prague Powder #1", "what's the difference between Cure #1 and Cure #2". Args: type.

curing_method_info — Explains a curing method as a concept — dry curing, wet curing/brining, or equilibrium curing — how it works and its safety considerations. General/conceptual, not a step-by-step recipe. Use for "what's equilibrium curing", "what's the difference between dry curing and brining". Args: method.

product_reference — General, conceptual descriptions of common cured products — what meat/cut, what curing style, and a general note — never a step-by-step recipe (that needs precision beyond this connector's scope). Use for "what is bresaola", "how is salami different from bacon". Args: name.

curing_glossary — Definitions of ~14 curing terms (Cure #1/#2, equilibrium curing, case hardening, water activity, pellicle, Clostridium botulinum, nitrosamine, and more). Use for "what does case hardening mean", "what's water activity". Args: term.

Calculator

cure_amount_calculator — Computes the standard REFERENCE amount of Prague Powder #1 or #2 for a given meat weight, using the verified standard ratio (0.25% of the meat's weight in the cure MIXTURE, not pure sodium nitrite), and shows the resulting ingoing sodium nitrite (and sodium nitrate for Cure #2) in grams and ppm, with the formula shown. Always a reference calculation, never a substitute for a specific tested recipe's own stated amount. Use for "how much Cure #1 do I need for 2kg of pork belly". Args: meat_weight_grams, cure_type.

Safety

safety_fundamentals_guide — The core safety principles of home meat curing: gram-scale precision (never volume measurement), never omitting curing salt a recipe calls for, matching curing-salt type to the product's timeline, keeping the active curing stage refrigerator-cold, recognizing signs of spoilage, safe storage of curing salt, and following a tested recipe rather than improvising. Use for "how do I cure meat safely", "is home curing dangerous", "what's the most important curing safety rule".

temperature_humidity_guide — Verified safe temperature/humidity ranges for the active curing (salting) stage and for dry-aging, plus an optional product-specific note. General ranges — a specific tested recipe's own numbers always take precedence. Use for "what temperature and humidity for dry-curing salami", "how cold should meat be while curing". Args: product.

Equipment

equipment_guide — Home curing equipment: gram scales (with a precision safety note), curing chambers, casings, thermometers/hygrometers, and curing containers. Use for "what equipment do I need to cure meat at home", "what's a curing chamber". Args: item.

Search

search — Search this connector's curing salts, methods, products, equipment, and glossary by keyword. Use for "search cure for nitrite", "find anything about botulism". Args: query.

Conventions

• Read-only. Every tool reads public data or computes; nothing is written anywhere and nothing about the user is stored.
• Result envelope. ok: true with data, or ok: false with a structured error (bad_input, not_found, upstream_error). degraded lists optional sources that were unreachable.
• Rate limits. Free tier 60 tool calls/minute and 300/day per user (keyed on the user identifier supplied by the host agent, else client IP); Pro keys raise this. Over-limit calls return HTTP 429 with Retry-After. initialize and tools/list are never counted.

Support

agent@connectorbay.com · connectorbay.com/cure/support

Cure — Privacy Policy

Effective 24 September 2026. Unify Dynamics LLC ("we", "us"), Menlo Park, California.

What Cure is. Cure is a connector (an MCP server and REST API) that AI assistants and personal agents call on your behalf for home meat-curing reference and calculations: curing-salt identification, a cure-amount calculator, curing-method explainers, temperature/humidity guidance, safety fundamentals, equipment guidance, product reference, and a glossary. You interact with your assistant; the assistant sends us only the arguments needed for that one calculation or lookup.

What we receive. The arguments of each tool call — a curing-salt type, a meat weight, a curing method, product, equipment item, glossary term, or search keyword — the technical headers needed to serve the request (an IP address or a client identifier supplied by the assistant, and a Pro API key if you have one), and standard server logs.

Everything is computed locally or answered from bundled, hand-curated reference files, and nothing is stored. No request is forwarded to any third party — there is no upstream call at all, live or otherwise — and no query is logged in request bodies, recorded, or used to train anything.

What we do not receive or store. We do not receive your conversation with the assistant or your name, and we do not build a profile from your queries: each request is answered independently and nothing carries over between requests. Rate-limit counters (a client identifier and timestamps) are held in memory for at most 24 hours. Hosting-provider access logs, which contain IP addresses and request paths but not request bodies, are retained for up to 30 days for security and abuse prevention.

Sub-processors. None — all computation happens locally and the entire reference dataset is bundled with the server. Hosting: Vercel (United States regions).

Legal bases and your rights. Our processing is necessary to provide the service you request through your assistant. Because we store no personal data beyond short-lived logs, requests to access, correct or delete personal data are usually satisfied automatically; you can still contact agent@connectorbay.com and we will respond within 30 days. We do not sell or share personal information and do not use your data to train models.

Children. Cure is a general-audience service operated by the adult using the assistant. Home meat curing involves food-safety hazards (including botulism risk) that require adult judgment; this service is not directed at children.

Changes. We will post changes here with a new effective date.

Cure — Terms of Service

Effective 24 September 2026. These terms govern use of the Cure connector ("the Service") operated by Unify Dynamics LLC ("we", "us").

1. The Service. Cure returns home meat-curing reference data and calculations — curing-salt identification, a cure-amount calculator against a verified standard ratio, curing-method explainers, temperature/humidity guidance, safety fundamentals, equipment guidance, product reference, and a glossary — computed locally or drawn from hand-curated reference data. It is accessed through an AI assistant or directly over MCP or HTTP.
2. Educational reference only — not a recipe, not food-safety certification. Cure is general reference and technique information, hand-curated against USDA guidance, university extension publications, and curing-salt manufacturer specification sheets. It is not a substitute for a tested, published recipe from a reputable source, for food-safety training, or for your national or regional food-safety authority's own guidance. Home meat curing carries a real risk of Clostridium botulinum toxin formation and other pathogen growth if curing salts, ratios, temperatures, or timings are wrong — a risk that depends on details Cure cannot see or verify: your specific meat, equipment, environment, and technique. Always weigh curing salt on an accurate gram scale, never by volume, and never taste-test a batch that looks, smells, or feels wrong to find out whether it is safe. Nothing in the Service is professional food-safety certification, medical, or dietary advice.
3. Acceptable use. Automated use within the published rate limits is welcome.
4. Availability. The Service is provided "as is" without warranty. We may change, limit or discontinue it at any time.
5. Data. Our Privacy Policy describes what we process. In short: your query is computed locally or answered from a bundled reference file, and nothing is stored.
6. Pro keys. Optional Pro API keys are issued at our discretion, are personal to the holder and may be revoked for abuse.
7. Liability. To the fullest extent permitted by law, Unify Dynamics LLC is not liable for any loss arising from use of or reliance on the Service, including any curing, food-safety, or health outcome. Our total liability is limited to US $100.
8. Governing law. California law; venue in San Mateo County, California.
9. Contact. Unify Dynamics LLC · agent@connectorbay.com · https://connectorbay.com/cure

Cure support

Email agent@connectorbay.com. We answer within two business days.

• MCP endpoint: https://cure.connectorbay.com/mcp
• REST API: https://cure.connectorbay.com/openapi.json
• Live status: https://cure.connectorbay.com/health

When you report a problem, include the question you asked your agent, roughly when, and which agent you used (for example Claude, ChatGPT or Gemini). Never send us passwords, account numbers or ID numbers. Cure never asks for them.