Brine Calculator
Scientific salt ratios for perfect wet and dry brines. Calculate exact salt amounts by weight for any protein type and brine concentration.
Use cold water or chill before adding protein
5% — General purpose, poultry, pork
Add 50g of salt to 1000ml of water for a 5% brine.
Wet Brine: Salt (g) = Water Volume (ml) × (Strength% / 100) Dry Brine: Salt (g) = Protein Weight (g) × (Concentration% / 100) Salt Density Reference: 1 tsp Table Salt ≈ 6g 1 tbsp Diamond Crystal ≈ 15g 1 tbsp Morton Kosher ≈ 20g
The Science of Brining
Brining is one of the most effective techniques for retaining moisture and enhancing flavor in proteins. By partially denaturing muscle proteins with salt ions, the meat absorbs and holds water more effectively — reducing moisture loss during cooking by up to 15%.
Wet brining submerges the protein in a salt solution, while dry brining applies salt directly to the surface, drawing out moisture which then reabsorbs the salt. Dry brining yields crispier skin and more concentrated flavor; wet brining is better for very lean cuts.
Precision matters: a tablespoon of table salt weighs nearly twice as much as a tablespoon of kosher salt. This calculator uses grams — the only reliable unit for accurate salinity percentages.
Coarse sea salt is preferred for brining — weigh it for precision, never measure by volume.
Frequently Asked Questions
Only if dissolving aromatics or sugar. Always chill the brine completely before adding raw protein to prevent bacterial growth.
Equilibrium brining uses a lower salt percentage (typically 1.5–2%) calculated based on the total weight of water + meat. It takes longer but makes over-salting impossible.
No. Used brine contains raw protein juices and bacteria. Discard immediately after use. Cross-contamination risk makes reusing brine unsafe, regardless of boiling.
Diamond Crystal is light and flaky (~9g/tbsp). Morton Kosher is denser (~14.3g/tbsp). When measuring by volume, Diamond Crystal has about 35-40% less salt per tablespoon. Always weigh for precision.
Pat dry with paper towels — do not rinse. Rinsing washes away the surface salt and moisture needed for browning. For dry-brined poultry, patting dry is essential for crispy skin.
Yes. A general ratio is 1:1 salt to sugar for sweet brines (ham, poultry). Add spices, garlic, herbs, citrus peel, or bay leaves. Dissolve sugar thoroughly — it competes with salt for penetration.
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