Meat Brine Calculator — Perfect Salt & Water Ratio
Calculate the exact salt and sugar amounts for a wet brine based on water volume and brine strength.
Frequently Asked Questions
What salt ratio should I use for a wet brine?
The standard wet brine ratio is 5% salt by weight — approximately 1 tablespoon of kosher salt per cup of water (or ¼ cup per quart). For lighter foods like fish, use 3%. For large cuts like turkey, 6–7% works well.
How long should I brine chicken?
Brine chicken pieces for 2–4 hours, or a whole chicken for 4–8 hours (overnight maximum). Over-brining makes the texture mushy and overly salty.
What type of salt should I use for brining?
Use kosher salt (Diamond Crystal or Morton). Avoid iodized table salt — the iodine can give brined meat an off-flavor. If using table salt, use about half the amount as it's more dense.
Do I need to rinse meat after brining?
Briefly rinse under cold water and pat dry thoroughly. This removes excess surface salt and helps you achieve better browning during cooking. Don't skip the pat dry step.
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