Brine Calculator
Calculate the perfect brine ratio for meat and poultry.
Brine Calculator
Calculate salt-to-water ratio for brining
Formula
Salt = Water × (% / (100 - %))How to Use
- 1Enter meat weight — Input the weight of the meat you want to brine.
- 2Select brine type — Choose between wet brine (saltwater) or dry brine (salt rub).
- 3Choose concentration — Select standard (5-6%) or strong (8-10%) brine concentration.
- 4Get your recipe — See exact amounts of salt, water, sugar, and brining time.
Frequently Asked Questions
What is the ratio for brine?
A standard wet brine is about 1 cup (240g) salt per gallon of water (roughly 6% concentration). Use kosher or sea salt, not table salt.
How long should I brine a turkey?
12-24 hours for a wet brine, 24-48 hours for a dry brine. Do not exceed recommended times or the meat becomes too salty.
Wet brine vs dry brine?
Dry brining produces crispier skin and takes less space. Wet brining adds moisture and flavor more deeply. Both produce juicier meat.
Can I brine too long?
Yes. Over-brining makes meat mushy and overly salty. Follow recommended times: 1 hour per pound for chicken, 12-24 hours for turkey.