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 do the math once. Use this Brining Calculator to set a target salt percentage, enter meat (and water, if wet), and get exact salt by weight—plus a realistic minimum brining time based on thickness and shape. Prefer grams for accuracy; volume equivalents (Diamond Crystal, Morton, or a custom density) are available for quick estimates, and can be shown as a range.
Tip: If your timing is uncertain, choose Equilibrium (self-limiting) so the meat won’t creep past your target salinity. Note: Most cooks land between 1.2–1.8%. Start at 1.5%.
Calculate Brine
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.
Your Brining Plan
Ingredients
Salt (by weight) ()
Approximate volume equivalents (for salt by weight):
Minimum cure time
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: 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.
This calculator is part of our broader set of BBQ planning tools — check out our growing BBQ Tools Collection for tools on wood pairing, cook timelines, and more.
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.
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 “weigh it” beats “teaspoon it”
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.
Related reading & tools
- Learn the “why” and see cut-by-cut timing: Brining.
- Just want to understand the math; see brining math explained.
- Fire management for steady low heat: Snake Method.
- Get thin, clean smoke: blue smoke.
- Wood picks that match your meat: BBQ Wood Pairing Guide.
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.
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.
