Brine Calculator
Brining chicken, beef, or turkey? Enter the meat weight and target salt percentage to get exact salt, water, and optional sugar amounts for a wet brine or dry brine — so every batch comes out juicy and evenly seasoned.
How to use
- Enter the meat weight in kilograms.
- Choose wet or dry brine and set the salt percentage (wet brine is commonly 5 to 6 percent of the water, dry brine about 1 percent of the meat weight).
- Read the salt, water and optional sugar amounts.
For a wet equilibrium style estimate on this page, salt is calculated as a percentage of the water weight. For dry brining, salt is a percentage of the meat weight. Always refrigerate while brining and follow food safety times for the cut of meat.
Frequently Asked Questions (FAQ)
What does the brine calculator do?
It gives exact salt amounts for a wet brine, where salt is dissolved in water, or a dry brine, where salt is rubbed on the meat, by meat weight and target salt percentage.
How is the salt amount worked out?
For a wet brine the salt is a percentage of the water weight, and for a dry brine it is a percentage of the meat weight.
Can I add sugar to my brine?
Yes. Enter sugar as a percentage of the salt weight to include it in the recipe.
What is the difference between a wet and a dry brine?
In a wet brine the meat soaks in salted water; in a dry brine salt is rubbed directly on the meat. Always refrigerate while brining and follow food safety times for the cut.