Brine Calculator
How much salt for a wet or dry brine — by the percentage that actually controls the result, with the sugar and the timing.
A wet brine is a salt solution measured as a percentage of the water's weight: 5–6% is standard for poultry, 3–4% for a quick brine on fish.
How the brine calculator works
A wet brine is a salt solution measured as a percentage of the water's weight: 5–6% is standard for poultry, 3–4% for a quick brine on fish. A dry brine is salt measured against the meat itself, usually 1–1.5% by weight, rubbed on and left uncovered in the fridge — which seasons more deeply and, because it dries the skin, crisps far better.
Salt type matters more than people expect. A tablespoon of fine table salt weighs roughly twice a tablespoon of flaky sea salt, so a recipe written in spoons can be double-strength if you use the wrong one. Weigh it, and the problem disappears.
Formula: wet brine salt = water weight × salt%; dry brine salt = meat weight × salt%
Worked examples
| Inputs | Salt needed | Note |
|---|---|---|
| 4 liters of water at 5.5% | 220 | 220 g salt, 80 g sugar |
| A dry brine on 2 kg of chicken at 1.2% | 24 | 24 g of salt |
| A light 3% fish brine | 60 | 60 g salt — a short brine |
FAQFrequently asked questions
How much salt for a brine?
5–6% of the water weight for poultry — 220 g in 4 liters. A dry brine is 1–1.5% of the meat weight.
Wet or dry brine?
Dry seasons more deeply and crisps the skin far better because it dries the surface. Wet adds moisture and suits lean cuts and short timings.
Does the type of salt matter?
By volume, enormously — fine table salt is roughly twice as dense as flaky sea salt. By weight it does not, which is why weighing is worth it.
How long should I brine?
A whole chicken 8–12 hours at 5–6%; chops 2–4 hours; fish under an hour. Stronger brines need less time, not more.
Should I rinse afterwards?
After a wet brine, pat dry. After a dry brine, do not rinse — you would wash away the seasoning you just applied.
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
- US Food and Drug Administration — food safety and labelling standards
Last checked: September 2026. Baking ratios follow standard baker's percentage practice; roasting guidance follows published safe internal temperatures.