Brine Calculator (Wet & Dry Brining)
Calculate salt and water for wet brining, or salt per pound for dry brining poultry and pork.
What this calculates
Brining seasons meat throughout, retains moisture during cooking, and improves texture. Wet brine soaks the protein in salted water (5-8% salt by weight). Dry brine sprinkles salt directly (0.75-1% of meat weight) and rests in the fridge. This calculator handles both.
Formula & how it works
Wet: salt = water_weight × concentration. Default 6% (60 g salt per 1,000 g / 1 L water). Dry: salt = meat_weight × 0.01 (1%) for poultry, 0.0075 (0.75%) for pork roasts.
Worked example
12 lb turkey, wet brine in 1.5 gal water. Water = 5.7 kg. Salt = 342 g (about 1.4 cups kosher). Brine 12-24 hours.
Frequently asked questions
Wet or dry?
Dry brine produces crispier skin (lower starting moisture). Wet brine = juicier interior but rubbery skin unless air-dried after.
Kosher vs table salt?
Salt by weight, not volume. 1 cup of Diamond Crystal kosher = 142 g; same cup of Morton table = 273 g. Big difference.
How long?
Wet: 1 hour per pound, max 24 hrs. Dry: 1-3 days uncovered in the fridge.