Brining Calculator

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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.

Units
1.5%
Recommended range 1.2–1.8%. Use 0 water for dry EQ.
Enter your meat weight and water amount. (Use 0 water for dry brine or dry equilibrium.)
FOR CURED MEATS
For bacon, ham, pastrami, etc.
1.00%

Safety: keep brining ≤ 40°F (4°C). Discard used brine. Learn more about wet vs dry vs equilibrium brines

Additional Resources:

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.

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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

  1. Pick your mode: Equilibrium (meat + water), Wet (% of water only), Dry (% of meat only), or Brining Time.
  2. 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).
  3. Enter weights/volume: Weigh meat in grams, if possible. For wet brines, enter water volume (Imperial) or water weight in grams (Metric)
  4. 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.
  5. 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.

  • 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.

These guides can help you use the calculator with more confidence:

FAQs

What percent salt should I use?

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.

Do I count water in an equilibrium brine?

Yes. Equilibrium uses meat + water as one system. Total system weight × target % = salt grams.

Can I just use teaspoons?

You can, but brands vary. Use this tool’s gram result for accuracy; the Diamond/Morton volumes are estimates.

How long should I brine?

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.

Wet or dry for crisp poultry skin?

Dry brine. If you do wet brine, air-dry 4–12 hours on a rack before cooking.

What about “enhanced” meat?

Treat it as partially brined. Go lighter/shorter, or skip brining and just dry brine modestly.

Should I rinse after brining?

Usually no. Pat very dry. If you oversalted, a short cold soak before cooking can temper the surface.

Can I use this calculator for curing salt?

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

About the author

James Roller is the co-founder and publisher of Destination BBQ and author of Going Whole Hog. Since 2012, he has written about South Carolina barbecue restaurants, recipes, history, and traditions and created practical guides and tools for home cooks.

About James Roller