Brining Calculator

Wet Brine

A wet brine submerges the protein in a salt-water solution. The standard ratio is 1 tablespoon of kosher salt per cup of water (approximately 5–6% salt by water weight). The solution draws moisture into the meat via osmosis, resulting in juicier, more flavorful results.

Water volume is calculated to fully submerge the protein, typically 50% of the protein weight for dense cuts and up to 65% for whole birds.

Dry Brine

A dry brine applies salt (and optionally sugar) directly to the surface of the protein. The standard ratio is ½ teaspoon of kosher salt per pound of meat. Salt draws out moisture initially, then the concentrated brine is reabsorbed, seasoning the meat deeply.

Dry brining uses less salt overall and doesn’t dilute flavor. It also promotes better browning and crispier skin on poultry.

Salt Conversions

Different salt types have different crystal sizes and densities. The calculator adjusts amounts based on salt type:

• Table salt — baseline (finest grind, most dense)
• Morton kosher — ~1.5× table salt by volume
• Diamond Crystal kosher — ~2× table salt by volume
• Fine sea salt — ~1× table salt
• Coarse sea salt — ~1.5× table salt by volume

Sugar

Sugar is optional. When included, it is typically added at half the weight of salt. Sugar balances the salt flavor, promotes browning, and adds a subtle sweetness.

Timing

Brining time varies by protein thickness and size. Thin cuts like fish fillets need only 15–30 minutes, while a whole turkey may need 24–48 hours for a dry brine. Over-brining can make meat too salty and affect texture.