Brine Concentration Calculator
How much salt a brine needs at a given strength — and the equivalent dry-cure weight, which is the same chemistry with far less water.
Brine strength is salt as a percentage of the water weight.
How the brine concentration calculator works
Brine strength is salt as a percentage of the water weight. Five per cent is a light poultry brine, eight is firm, and above ten the meat starts to cure rather than season.
A dry cure works out at 1.5 to 2% of the meat weight — much less salt in absolute terms, because none is wasted salting water you throw away. That is the whole argument for dry brining, and this shows both numbers side by side.
Formula: salt = water × strength; dry cure = meat × 1.5–2%
Worked examples
| Inputs | Salt for the brine (g) | Note |
|---|---|---|
| A 6% brine in two litres | 120 | 120 g of salt |
| A light brine | 60 | seasons without firming |
| Curing strength | 240 | no longer a seasoning brine |
FAQFrequently asked questions
How much salt for a brine?
Five to eight per cent of the water weight for poultry and pork. Sixty grams a litre is a good default.
Is dry brining better?
It uses far less salt, needs no container of liquid, and produces drier skin — which is why it has largely replaced wet brining for roast poultry.
How long should I brine?
Roughly four to eight hours per kilogram at standard strength. Over-brining makes meat spongy and unpleasantly salty.
Does the salt type matter?
By weight, no. By volume, enormously — a cup of flaky salt weighs about half a cup of table salt, which is why brine recipes should always be given in grams.
Should I add sugar?
A quarter of the salt weight is common. It balances the salt and helps browning, but it does not contribute to the brining itself.
Where these figures come from
- US FDA — Safe Minimum Internal Temperatures — the internal temperatures the roasting calculator targets
- NIST SP 811 — Guide for the Use of the International System of Units — the exact weight and volume conversions used throughout
- Food Standards Australia New Zealand — food safety and labelling standards
Last checked: September 2026. Baking ratios follow standard baker's percentage practice; roasting guidance follows published safe internal temperatures.