When to use wet vs dry, how equilibrium brining works, and the right salt-by-weight targets for juicy results, plus a calculator for exact grams
Brining is easier when you get the math right. Use this brine calculator to set a target salt percentage, enter the meat weight and water amount when needed, and get exact salt by weight, plus a realistic minimum brining time based on thickness and shape. Prefer grams for accuracy; volume equivalents for Diamond Crystal, Morton, or a custom density are available for quick estimates.
Quick mode picker
- Wet brine: Use this when the meat will sit in a saltwater brine.
- Dry brine: Use this when you want to salt by meat weight without adding water.
- Equilibrium brine: Use this when you want the meat and brine to settle at a target salt percentage.
- Brining time: Use this to estimate a refrigerated brining time based on thickness and shape.
- Curing salt: Use Cure #1 only when a tested recipe or guide specifically calls for it, and measure it accurately by weight.
Not sure which mode to choose? Start with which brine fits. Need help with timing? See brining time.
Tip: If your timing may stretch, choose Equilibrium to reduce the risk of oversalting. It still needs enough refrigerated time to work, and it is not a safety shortcut. Most cooks land between 1.2–1.8%. Start at 1.5%.
Calculate brine
Note: The brining calculator was upgraded to the latest version on 1/26/2026. Compliments or complaints? Message me.
Brine Calculator
Get exact salt by weight for wet, dry, or equilibrium brines, and a realistic minimum cure time.
Tip: weigh salt for accuracy. Volume equals are estimates.
Percent mode Percent mode uses the total weight of meat plus any water. It is quick for home cooks but does not apply regulatory ppm limits.
PPM mode PPM mode follows FSIS "ingoing" calculations (meat-only for dry cures; meat + pickup% for immersion or pumped cures). Choose this when you need to confirm bacon/sausage limits or adjust pickup.
Use PPM to keep the safety validators active and make sure your cure stays within the legal range.
Your Brining Plan
Ingredients
Salt (by weight) ()
Sugar ()
Curing Salt #1 ()
Sodium Ascorbate/Erythorbate (550 ppm)
Calculation:
Approximate volume equivalents (for salt by weight):
Brining time estimate
Calculation:
Safety: keep brining ≤ 40°F (4°C). Discard used brine. Learn more about wet vs dry vs equilibrium brines
Additional Resources:
- USDA Food Safety Guidelines
- USDA Bacon & Curing Safety
- National Center for Home Food Preservation - Curing
- For commercial use, consult your local health department and follow commercial food safety regulations.
Disclaimer: Disclaimer: This calculator is provided for informational and educational purposes only. Results are estimates based on general brining principles and should not be considered professional food safety advice. Always follow local health department regulations and USDA guidelines for food safety. Use accurate measurements, proper food handling practices, and maintain appropriate temperatures. The user assumes all risk associated with food preparation. No warranty or guarantee is provided regarding the accuracy of calculations or safety of results. When in doubt, consult a food safety professional.
Volume is approximate—weigh salt for accuracy. Keep brining ≤ 40°F (4°C). Discard used brine.
More BBQ planning tools
Need help with another part of the cook? Our BBQ Tools & Calculators page has tools for planning portions, timing cooks, choosing wood, seasoning by weight, and serving barbecue without running short.
How to use this calculator
- Pick your mode: Equilibrium (meat + water), Wet (% of water only), Dry (% of meat only), or Brining Time.
- Set a target %:
- Equilibrium: 1.2–1.8% (start at 1.5%).
- Wet: 5–7% for general use (up to 10% for short soaks).
- Dry: ~2% of meat weight (1.5–2.0% is the sweet spot).
- Enter weights/volume: Weigh meat in grams, if possible. For wet brines, enter water volume (Imperial) or water weight in grams (Metric)
- Get your result: Use the salt grams. Imperial users also see ounces and volume estimates (Diamond Crystal, Morton, or custom density), with an optional range to reflect packing variability.
- Copy & cook: Hit Copy to save the recipe. Keep everything ≤ 40°F (4°C) while brining and discard used brine.
If you'd like a deeper understanding of the calculations behind brining, read Brining Math Explained.
Recommended targets (quick reference)
- Chicken pieces / pork chops / fish:
- Wet: 5–7% for 20–60 min (fish) or 1–8 h (meat).
- Dry: ~2% and rest 8–24 h.
- Whole chicken / turkey breast:
- Wet: 5–7%, 8–24 h; air-dry skin before cooking.
- Dry: ~2%, 24–48 h uncovered for crisp skin.
- Big roasts (pork shoulder, brisket):
- Prefer dry (≈2%) or equilibrium; allow 24–72 h.
- Fish fillets (~1"): 2–4% wet brine for 20–60 min; longer/stronger soaks may need a brief fresh-water “freshening” before cooking.
Why grams beat teaspoons
Salt density varies a lot (Diamond Crystal vs. Morton). Grams never lie; spoons do. Use the gram result for the brine itself, and treat the volume equivalents as ballpark. The calculator shows ranges (and supports a custom density) to make that variability explicit.
Safety & good habits
- Keep brining ≤ 40°F (4°C).
- Use non-reactive containers (food-safe plastic, stainless, glass).
- Discard used brine.
- If the label says “contains up to X% solution” (a.k.a. “enhanced”), start with shorter/lighter brines or use dry brine.
- Use curing salt carefully: Cure #1 is not table salt, kosher salt, or pink Himalayan salt. Use it only when you are making cured meats, measuring by weight, and following Cure #1 safety rules.
Related reading & tools
These guides can help you use the calculator with more confidence:
- Choose the Right Brine helps you choose the right method before you measure.
- Dry Brine by Weight explains how to salt meat accurately without adding water.
- Equilibrium Brining Explained covers the meat-plus-water math behind the calculator.
- How Long to Brine Meat helps you estimate timing by thickness, cut, and method.
- Cure #1 Safety explains when curing salt belongs in a brine and when it does not.
- For cured meats, use the dedicated guides for Pastrami Brine, Ham Brine, and Smoked Corned Beef Brine.
FAQs
For equilibrium, start at 1.5% (range 1.2–1.8%). For wet brines, 5–7% covers most cooks. For dry brines, ~2% of meat weight.
Yes. Equilibrium uses meat + water as one system. Total system weight × target % = salt grams.
You can, but brands vary. Use this tool’s gram result for accuracy; the Diamond/Morton volumes are estimates.
Use the Brining Time tab for a realistic minimum based on thickness and shape (flat vs. tubular). When in doubt, equilibrium gives you timing flexibility without oversalting.
Dry brine. If you do wet brine, air-dry 4–12 hours on a rack before cooking.
Treat it as partially brined. Go lighter/shorter, or skip brining and just dry brine modestly.
Usually no. Pat very dry. If you oversalted, a short cold soak before cooking can temper the surface.
The calculator can help you measure Cure #1 by weight when you are making cured meats like bacon, ham, pastrami, or corned beef. Keep the meat refrigerated, follow a tested curing process, and do not swap Cure #1 for Cure #2 or regular salt.
Corrections and editorial standards
- Spotted something wrong or outdated? Send a correction here: Corrections & Updates
- How we handle sources, testing, and updates: Editorial Standards
- Media or general notes: Email the publisher
About the author
James Roller documents South Carolina barbecue for Destination BBQ and authored Going Whole Hog. He researches techniques, interviews pitmasters, creates tools and curates reliable sources so home cooks can succeed.
Mike
Thursday 20th of November 2025
Does entering the turkey weigh for the whole bird correct for the weight of the bones, etc? I entered a 13.2 pound turkey in grams, but not all of that needs to be salted or will take salt, so will I end up with an overly salty bird. Do I need to manually calculate how much meat there actually is or does the calculator do that?
James Roller
Friday 21st of November 2025
@Mike, these are excellent questions and you are not too late for Thanksgiving.
1. Whole bird weight vs bones For the equilibrium brine mode, the calculator expects the whole raw weight of the turkey, just like you entered. It does not try to subtract bones or guess how much is edible meat, and that is intentional.
In an equilibrium brine you are treating the bird and the brine as one system. The math uses the total weight (meat, skin, bones, and water if you are using a wet brine) to hit a target overall salt percentage. The salt then diffuses until everything settles around that level. Because of that:
Using the full 13.2 lb turkey weight is the normal way to do it. You will not oversalt the bird simply because some of that weight is bone. If anything, the bone and less-salty parts slightly dilute the effective salt percentage in the meat.
If you want to be extra cautious, you can always aim for the lower end of the recommended range (for example 1.3–1.4% instead of 1.5%), but you should not need to manually estimate “real meat weight” to get a good result.
2. That “10.5 days” time estimate
On the Time tab there are two very different modes:
Flavor Brine (hours) – for typical holiday brines where you care about seasoning and juiciness. Equilibrium Cure (days) – for long, charcuterie-style cures (bacon, hams, etc.) where you want the very center to match the exact salt level of the outside. If you had Equilibrium Cure selected with “tubular” and a 3 cm value, that 10.5-day estimate is the calculator saying, “This is how long it might take for a full equilibrium cure all the way to the center at fridge temps.” That is useful for something like a cured ham, but it is overkill for a Thanksgiving turkey.
For a turkey, you have two good options instead:
Use Flavor Brine (hours) on the Time tab to get a more realistic window in hours. Or follow the quick-reference guidance on the page:
Whole turkey in a wet brine at 5–7%: roughly 8–24 hours. Dry brine around 2% of meat weight: roughly 24–48 hours, uncovered for better skin.
So no, you are not too late. That 10.5-day number is correct for a full equilibrium cure model, but it is not the target you need for a straightforward holiday turkey.
Mike
Thursday 20th of November 2025
@Mike, Also the the brining time calculator the thing show "10.5 days (Range: 7.8-14.0 days)" for tubular 3sm max thickness. Is that correct? IF so, I am too late for thanksgiving this year.
Mike
Thursday 20th of November 2025
@Mike, This is for a equilibrium brine.