{"openapi":"3.1.0","info":{"title":"Cure API","version":"0.1.0","description":"A SAFETY-focused home meat-curing and charcuterie reference: curing-salt identification with verified sodium nitrite/nitrate percentages, a cure-amount calculator against a verified standard ratio, curing-method explainers, verified temperature/humidity ranges, safety fundamentals, equipment guidance, product reference, and a glossary. Educational reference only — never a substitute for a tested recipe.\n\nEvery operation is read-only or compute-only. The same tools are available over MCP (streamable HTTP) at https://cure.connectorbay.com/mcp.","contact":{"name":"Unify Dynamics LLC","email":"hr@unifydynamics.com","url":"https://connectorbay.com/cure/docs"},"termsOfService":"https://connectorbay.com/cure/terms"},"servers":[{"url":"https://cure.connectorbay.com"}],"externalDocs":{"url":"https://connectorbay.com/cure/docs"},"security":[{},{"bearer":[]}],"components":{"securitySchemes":{"bearer":{"type":"http","scheme":"bearer","description":"Optional. A Pro API key raises rate limits; no credentials are required."}},"schemas":{"Error":{"type":"object","properties":{"ok":{"const":false},"error":{"type":"object"}}}}},"paths":{"/v1/tools/curing_salt_info":{"post":{"operationId":"curing_salt_info","summary":"Verified sodium nitrite / sodium nitrate composition of Prague Powder #1 (Cure #1) or Prague Powder #2","description":"Verified sodium nitrite / sodium nitrate composition of Prague Powder #1 (Cure #1) or Prague Powder #2\n    (Cure #2), what each curing salt is intended for and not intended for, and a manufacturer-variance caveat.\n    Use for \"what percent nitrite is in Prague Powder #1\", \"what's the difference between Cure #1 and Cure #2\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{"type":{"description":"prague_1 (Cure #1) or prague_2 (Cure #2); also accepts 'cure 1', 'cure 2', 'pink salt', etc.","examples":["prague_1","prague_2","cure 1"],"title":"Type","type":"string"}},"required":["type"],"title":"curing_salt_infoArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}},"/v1/tools/cure_amount_calculator":{"post":{"operationId":"cure_amount_calculator","summary":"Computes the standard REFERENCE amount of Prague Powder #1 or #2 for a given meat weight, using the","description":"Computes the standard REFERENCE amount of Prague Powder #1 or #2 for a given meat weight, using the\n    verified standard ratio (0.25% of the meat's weight in the cure MIXTURE, not pure sodium nitrite), and\n    shows the resulting ingoing sodium nitrite (and sodium nitrate for Cure #2) in grams and ppm, with the\n    formula shown. Always a reference calculation, never a substitute for a specific tested recipe's own\n    stated amount. Use for \"how much Cure #1 do I need for 2kg of pork belly\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{"meat_weight_grams":{"description":"Weight of the meat in grams.","exclusiveMinimum":0,"maximum":100000,"title":"Meat Weight Grams","type":"number"},"cure_type":{"default":"prague_1","description":"prague_1 (Cure #1, for short-cure/cooked products) or prague_2 (Cure #2, for long-cure/air-dried products).","title":"Cure Type","type":"string"}},"required":["meat_weight_grams"],"title":"cure_amount_calculatorArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}},"/v1/tools/curing_method_info":{"post":{"operationId":"curing_method_info","summary":"Explains a curing method as a concept — dry curing, wet curing/brining, or equilibrium curing — how it","description":"Explains a curing method as a concept — dry curing, wet curing/brining, or equilibrium curing — how it\n    works and its safety considerations. General/conceptual, not a step-by-step recipe. Use for \"what's\n    equilibrium curing\", \"what's the difference between dry curing and brining\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{"method":{"description":"dry_curing | wet_brining | equilibrium_curing","examples":["dry curing","brining","equilibrium curing"],"title":"Method","type":"string"}},"required":["method"],"title":"curing_method_infoArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}},"/v1/tools/temperature_humidity_guide":{"post":{"operationId":"temperature_humidity_guide","summary":"Verified safe temperature/humidity ranges for the active curing (salting) stage and for dry-aging, plus","description":"Verified safe temperature/humidity ranges for the active curing (salting) stage and for dry-aging, plus\n    an optional product-specific note. General ranges — a specific tested recipe's own numbers always take\n    precedence. Use for \"what temperature and humidity for dry-curing salami\", \"how cold should meat be while\n    curing\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{"product":{"anyOf":[{"type":"string"},{"type":"null"}],"default":null,"description":"Optional: bacon, dry salami, prosciutto-style dry-cured ham, bresaola, or coppa, for a product-specific note.","title":"Product"}},"title":"temperature_humidity_guideArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}},"/v1/tools/safety_fundamentals_guide":{"post":{"operationId":"safety_fundamentals_guide","summary":"The core safety principles of home meat curing: gram-scale precision (never volume measurement), never","description":"The core safety principles of home meat curing: gram-scale precision (never volume measurement), never\n    omitting curing salt a recipe calls for, matching curing-salt type to the product's timeline, keeping the\n    active curing stage refrigerator-cold, recognizing signs of spoilage, safe storage of curing salt, and\n    following a tested recipe rather than improvising. Use for \"how do I cure meat safely\", \"is home curing\n    dangerous\", \"what's the most important curing safety rule\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{},"title":"safety_fundamentals_guideArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}},"/v1/tools/equipment_guide":{"post":{"operationId":"equipment_guide","summary":"Home curing equipment: gram scales (with a precision safety note), curing chambers, casings,","description":"Home curing equipment: gram scales (with a precision safety note), curing chambers, casings,\n    thermometers/hygrometers, and curing containers. Use for \"what equipment do I need to cure meat at home\",\n    \"what's a curing chamber\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{"item":{"anyOf":[{"type":"string"},{"type":"null"}],"default":null,"description":"gram_scale | curing_chamber | casings | thermometer_hygrometer | curing_containers; omit to list all.","title":"Item"}},"title":"equipment_guideArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}},"/v1/tools/product_reference":{"post":{"operationId":"product_reference","summary":"General, conceptual descriptions of common cured products — what meat/cut, what curing style, and a","description":"General, conceptual descriptions of common cured products — what meat/cut, what curing style, and a\n    general note — never a step-by-step recipe (that needs precision beyond this connector's scope). Use for\n    \"what is bresaola\", \"how is salami different from bacon\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{"name":{"anyOf":[{"type":"string"},{"type":"null"}],"default":null,"description":"bacon, pancetta, bresaola, salami, prosciutto-style dry-cured ham, coppa, or corned beef/pastrami; omit to list all.","title":"Name"}},"title":"product_referenceArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}},"/v1/tools/curing_glossary":{"post":{"operationId":"curing_glossary","summary":"Definitions of ~14 curing terms (Cure #1/#2, equilibrium curing, case hardening, water activity,","description":"Definitions of ~14 curing terms (Cure #1/#2, equilibrium curing, case hardening, water activity,\n    pellicle, Clostridium botulinum, nitrosamine, and more). Use for \"what does case hardening mean\", \"what's\n    water activity\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{"term":{"anyOf":[{"type":"string"},{"type":"null"}],"default":null,"description":"A specific term to look up; omit to list all.","title":"Term"}},"title":"curing_glossaryArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}},"/v1/tools/search":{"post":{"operationId":"search","summary":"Search this connector's curing salts, methods, products, equipment, and glossary by keyword. Use for","description":"Search this connector's curing salts, methods, products, equipment, and glossary by keyword. Use for\n    \"search cure for nitrite\", \"find anything about botulism\".","tags":["tools"],"requestBody":{"required":true,"content":{"application/json":{"schema":{"properties":{"query":{"description":"A keyword to search across curing salts, methods, products, equipment, and the glossary.","minLength":1,"title":"Query","type":"string"}},"required":["query"],"title":"searchArguments","type":"object"}}}},"responses":{"200":{"description":"Tool result. `ok: true` on success; `ok: false` with a structured `error` (provider_unavailable, upstream_error, bad_input) when the tool could not answer.","content":{"application/json":{"schema":{"type":"object","additionalProperties":true}}}},"422":{"description":"Arguments failed validation","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}},"429":{"description":"Rate limit exceeded (see Retry-After)","content":{"application/json":{"schema":{"$ref":"#/components/schemas/Error"}}}}},"x-read-only":true}}}}