Wet Brine Salt Calculator
A wet brine is salt dissolved in water, measured by weight. Enter the water in grams and the salt percent you want, and this calculator gives you the grams of salt and the total brine weight.
How to use the brine calculator
- Weigh or measure your water in grams. One milliliter of water is about one gram.
- Choose a salt strength as a percent of the water weight, often 3 to 6 percent.
- Read the grams of salt to dissolve and the total brine weight.
Examples
Standard poultry brine
4000 g water at 5%
200 g salt, total 4200 g
Lighter quick brine
2000 g water at 3%
60 g salt, total 2060 g
Frequently asked questions
What salt percentage should I use for a brine?
Most wet brines fall between 3 and 6 percent salt by water weight. Around 5 percent is a common all-purpose strength for poultry and pork. Lower percentages suit short brines, higher ones suit a quick soak.
How long should I brine?
As a rough guide, allow about 1 hour per 500 grams of meat for a 5 percent brine, and less for stronger brines. Thicker cuts and whole birds need longer. Always brine in the refrigerator.
Does the type of salt matter for a wet brine?
By weight, salt is salt, so this calculator works for any type. It only matters if you measure by volume, because flaky kosher salt is less dense than table salt. Weighing in grams removes that ambiguity.
Why measure water in grams instead of cups?
Weight is exact and consistent. One milliliter of water weighs about one gram, so 1000 grams of water is about 1 liter. Weighing both water and salt gives a precise, repeatable brine strength.
Can I add sugar or aromatics?
Yes. Sugar, herbs and spices add flavor without changing the salt math. This tool sizes the salt for you, so add other ingredients to taste on top of the calculated brine.
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