How much salt for 1 litre of water?
One litre of water weighs about 1,000 g. A 5% brine uses 1,000 x 0.05 = 50 g salt.
Brine Calculator
Inputs
Brine strength
Wet strength presets: Light 3%, Standard 5%, Strong 8%, Quick brine 10%.
Longer, gentler seasoning. Use 3% for wet brines or about 0.85% for dry brines.
Results
Salt needed-
Sugar needed-
Salt volume-
Base summary-
Timing guidance
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How to use it
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Wet Brine vs Dry Brine
Release Updates
v1.1 (May 18, 2026)
- Added food-specific presets for chicken, turkey, pork, seafood, and vegetables with recommended salt percentages and timing guidance.
- Added Light, Standard, Strong, and Quick brine strength buttons for faster wet and dry brine setup.
- Added reverse calculator modes for water needed from a salt amount and brine percentage from salt plus water.
A wet brine uses water plus salt and often sugar, while a dry brine applies salt directly to the surface of the meat. Wet brines are useful when you want diffusion in a liquid medium, especially for poultry. Dry brines are simpler, avoid extra water, and are popular when you want good browning because the skin or surface can dry out in the fridge.
This calculator supports both workflows. For wet brines, the percentages are based on the water amount. For dry brines, the percentages are based on the meat weight. Because salt crystal size changes by brand and type, the tool also estimates tablespoon equivalents for Diamond Crystal kosher, Morton kosher, and table salt.
The most common mistake with brining is mixing up volume-based spoon measures and weight-based percentages. A tablespoon of one salt can be dramatically heavier than a tablespoon of another, which is why percentage-based planning is much more reliable. If you own a kitchen scale, weighing the salt and the water or meat will give the most repeatable results. Spoon conversions are useful as a fallback, but they are inherently rougher.
Brining is also a timing decision, not just a math problem. Thin cuts absorb salt faster than thick roasts, and delicate proteins can become too seasoned if left too long. Use the calculator to set the mixture, then treat time, thickness, and refrigerator temperature as equally important parts of the process. Rinse or pat dry only if it suits your recipe, and always cook with normal food-safety practice in mind.
How the Calculator Works
- Wet brine salt grams = water weight x salt percentage
- Dry brine salt grams = meat weight x salt percentage
- Water needed = salt grams / salt percentage
- Brine percentage = salt grams / water grams x 100
- Sugar is optional and calculated the same way as the selected base
For the most accurate results, weigh salt in grams. Tablespoon conversions are approximate because salt brands vary by crystal size. Diamond Crystal kosher salt, Morton kosher salt, and table salt can all fill the same spoon while weighing different amounts.
Quick Practical Ranges
| Preset | Wet brine % | Dry brine % | Notes |
|---|---|---|---|
| Light poultry | 3% | 0.75-1% | Longer, gentler seasoning |
| Standard chicken/turkey | 5% | 1-1.5% | Most common home-cooking use |
| Pork chops | 4-6% | 1-1.5% | Depends on thickness |
| Seafood | 2-4% | Light sprinkle | Short timing only |
| Pickles/fermentation | 2-5% | N/A | Vegetable brine intent |
| Quick pickle | 8-10% | N/A | Short, strong brine |
Those ranges are deliberately practical rather than absolute. Lower percentages are useful when brining longer or when you want gentle seasoning. Higher percentages can work for shorter soaks, but they require more care. Start conservative if you are testing a recipe for the first time, especially with lean poultry, fish, or smaller cuts.
Brining Time Chart by Food
Use these windows as starting points after calculating salt by weight. Thicker foods need more time; delicate foods need shorter contact with salt.
| Food | Wet brine timing | Dry brine timing | Practical note |
|---|---|---|---|
| Chicken breast | 30 minutes to 2 hours | 45 minutes to 4 hours | Use a lighter hand for small boneless pieces. |
| Chicken pieces | 2 to 6 hours | 4 to 12 hours | Bone-in pieces can handle longer timing. |
| Whole chicken | 8 to 12 hours | 12 to 24 hours | Dry the skin before roasting for better browning. |
| Turkey breast | 6 to 12 hours | 12 to 24 hours | Keep the breast fully chilled while brining. |
| Whole turkey | 12 to 24 hours | 24 to 48 hours | Check whether the bird is already injected or pre-salted. |
| Pork chops | 1 to 4 hours | 4 to 12 hours | Thin chops need much less time than thick chops. |
| Pork shoulder | 12 to 24 hours | 24 to 48 hours | Large roasts benefit from even salt distribution. |
| Beef brisket | 12 to 24 hours | 24 to 48 hours | For curing-style recipes, follow a tested curing formula. |
| Salmon | 15 to 45 minutes | 20 minutes to 2 hours | Fish oversalts quickly. |
| Shrimp | 15 to 30 minutes | Not usually recommended | Short wet brines are enough. |
| Vegetables | 30 minutes to several days | N/A | Short pickles and fermentation have different goals. |
Worked Brine Examples
How much salt for 1 quart of water?
One quart of water weighs about 946 g. A 5% brine uses 946 x 0.05 = 47.3 g salt.
How much salt for a 5% brine?
Multiply the water weight by 0.05. For 2 litres of water, use 2,000 x 0.05 = 100 g salt.
How much salt to dry brine a 5 lb chicken?
Five pounds is about 2,268 g. At 1% dry brine, use about 22.7 g salt.
How much salt to dry brine a 12 lb turkey?
Twelve pounds is about 5,443 g. At 1% dry brine, use about 54.4 g salt; at 1.5%, use about 81.6 g.
Brine Calculator Uses
Meat brine calculator
Use wet brine percentages for a saltwater soak or dry brine percentages when salting directly by meat weight. Weighing the meat and salt is the most reliable method.
Turkey brine calculator
Whole turkeys usually work well around 5% for wet brines or 1-1.5% for dry brines, with enough refrigerator space to keep the bird cold.
Chicken brine calculator
Chicken pieces can use a standard 5% wet brine for a shorter soak, while whole chickens often benefit from a gentler dry brine overnight.
Pork brine calculator
Pork chops often land between 4% and 6% for wet brines or around 1-1.5% for dry brines, adjusted for thickness.
Seafood brine calculator
Fish and shrimp need short brining times. A 2-4% wet brine is usually enough, and dry brining should be very light.
Pickle/fermentation brine calculator
Vegetable brines often use 2-5% salt by water weight for fermentation. Quick pickles may use a stronger brine for a shorter time, often alongside vinegar and sugar depending on the recipe.
FAQs
Can I skip sugar?
Yes. Sugar is optional. Set sugar percentage to zero if you want a salt-only brine.
Does this replace food-safety guidance?
No. It is a planning calculator. Keep food cold while brining and follow safe cooking temperatures for your ingredient.
Should I brine in the fridge?
Yes. Brining should generally happen under refrigeration so the food stays in a safe temperature range. The calculator helps with quantities, not storage safety.
Do I need to rinse after brining?
Not always. Many dry brines do not need rinsing at all. Wet brines sometimes benefit from a quick rinse or at least a thorough pat-dry, depending on how salty you want the surface and how you plan to cook it.
5 Fun Facts about Brining
Salt moves inward slowly
Brining works over time, which is why thickness and total resting time matter as much as the percentage itself.
Diffusion
Crystal size changes tablespoon math
A tablespoon of table salt can weigh far more than a tablespoon of kosher salt, even though the spoon is identical.
Volume
Dry brines can help browning
Because the surface dries in the fridge, dry-brined meat often sears or roasts more effectively than wet-brined meat.
Crust
Sugar is optional, not required
Sugar can balance flavor and color, but salt is the key functional ingredient in both wet and dry brines.
Flavor
More salt is not always better
Brine strength and time work together. A stronger brine for too long can overshoot the result you want.
Control