Brine Calculator
Calculate precise salt, water, and sugar ratios for wet and dry meat brining, factoring in protein weight and salt density.
Brining Time
Calculate to view time recommendations.
Chef's Notes
Warning: Do not brine meat that is labeled as 'enhanced', 'basted', or 'pre-seasoned' (like most frozen turkeys), as it will be incredibly salty.
Why brining works
Brining seasons meat all the way through and helps it hold on to moisture during cooking, so a lean turkey breast or pork chop comes out juicier and more evenly seasoned. A wet brine submerges the meat in saltwater; a dry brine rubs salt directly onto the surface and lets it draw moisture in over time.
Both rely on getting the salt ratio right for the weight of meat — too little does nothing, too much makes it inedibly salty. This calculator works out the salt, water, and optional sugar for your protein and weight, and adjusts for the fact that different salt brands have very different densities by volume.
Dry brine calculator
A dry brine skips the water: you rub salt straight onto the surface, and it pulls moisture out and then back in, seasoned. For a dry brine the calculator sets the salt at about 1% of the meat's weight — adjustable to 0.75% for a lighter cure or 1.25% for a stronger one — and shows that amount by weight and by volume for your salt type, since coarse, table, and sea salts differ a lot by the spoonful. Switch to Dry, enter the protein and weight, and you get the exact salt to scatter on. Best for crisp-skinned poultry and steaks you rest uncovered in the fridge.
Wet brine calculator
A wet brine dissolves salt in water and submerges the meat. The calculator uses about half the meat's weight in water to cover it, then salts that water to roughly 5% for a standard brine (4% light, 6% strong) — or, if you pick the equilibrium (EQ) method, targets 1.5% of the combined meat-and-water weight, which is much harder to over-salt on a long soak. It returns the salt (weight and volume), the water amount, and optional sugar, all scaled to your protein and weight. Best for lean cuts like turkey breast and pork chops that dry out easily.
Frequently Asked Questions
What's the difference between a wet brine and a dry brine?
A wet brine dissolves salt in water and submerges the meat; a dry brine applies salt directly to the surface. Dry brining is less messy and crisps skin better; wet brining adds the most moisture. This tool calculates both.
How much salt do I need to brine a turkey?
It depends on the meat's weight and your salt brand — flaky kosher salt and fine table salt have very different densities by volume. Enter your weight and salt type for an exact amount.
How long should I brine meat?
Roughly an hour per pound for a wet brine as a starting point, longer for dry brining, with poultry capped to avoid over-salting. The tool gives a recommended range for your protein and weight.
Can I brine pre-seasoned or "enhanced" meat?
It's not recommended. Many supermarket turkeys and pork are already injected with a salt solution, and brining on top of that makes them too salty. Check the label for "enhanced" or a sodium-containing ingredient list before brining.
