Brine Calculator
Salt and water grams for equilibrium brining any meat weight.
What it does
Equilibrium brining weighs salt against meat plus water together, so the meat can never overshoot the target no matter how long it sits. The salt spreads until every gram holds the same percentage, which forgives timing mistakes that ruin classic strong brines.
The tool above takes the meat weight with water percent and target salt percent. It returns salt and water amounts with the total system weight in metric or imperial.
The default of 2000 g meat with 50% water (1000 g) at 1.5% needs 45 g salt in a 3045 g system. The imperial mirror of 4.4 lb lands at 1.6 oz salt in 33.7 fl oz water.
The method follows Illinois Extension brining guides with UC Agriculture brine math references behind them. Both weigh salt in grams, since kosher and table spoons differ twofold per cup.
How to use
- Pick grams or pounds to match your scale.
- Enter the meat weight.
- Enter water as percent of meat that covers it.
- Enter the target salt percent for your protein.
- Dissolve, chill at 40 F or below, and brine 1 to 2 days.
Formula
- meat + water
- Total system the salt spreads through.
- water%
- Covering water as share of meat weight.
- salt%
- Final seasoning level, never overshot.
Sugars ride at their own percent of the same system when used. Nitrite curing follows meat weight only with legal limits, so it needs a curing recipe instead of this page.
Worked example
Example: 2000 g meat, 50% water, 1.5% salt
Metric defaults: 2000 g, water 50%, salt 1.5%.
- Water: 2000 x 0.50 = 1000 g.
- System: 2000 + 1000 = 3000 g.
- Salt: 3000 x 0.015 = 45 g.
- Total: 3000 + 45 = 3045 g.
- Tool shows 45 g, 1000 g, 3045 g.
Reference table
| Protein | Target | Note |
|---|---|---|
| Whole chicken | 1.0 to 1.5% | 1 to 2 days |
| Turkey | 1.2 to 1.5% | 3 to 5 days |
| Pork loin | 1.5 to 2.0% | 3 to 5 days |
| Beef brisket | 2.0 to 2.5% | 7 to 10 days |
Limits
- Flavor brining only; preservation curing needs nitrites.
- Refrigeration at 40 F or below is mandatory throughout.
- Two days maximum for poultry per USDA guidance.
- Weigh salt; spoon volumes vary twofold by brand.
Common mistakes
- Scooping cups instead of weighing grams.
- Figuring percent on water alone for equilibrium targets.
- Brining past two days for poultry.
- Leaving the bucket at room temperature.
- Adding cure salts by this flavor math.
Try it yourself
Quick checks. Answers sit tucked under each question.
1000 g meat, 40% water, 2%?
Water 400 g, system 1400 g, salt 28 g.
Salt for 3000 g system at 1.5%?
3000 x 0.015 = 45 g.
Water for 1500 g meat at 50%?
1500 x 0.50 = 750 g.
Questions
What is equilibrium brining?
Salting against meat plus water together, so the meat settles at the target and never overshoots.
How much salt for 2000 g meat?
With 50% water at 1.5%: 45 g in 1000 g water.
Wet vs equilibrium brine?
Wet uses strong water-only percent on a timer; equilibrium targets final salinity and forgives timing.
Why weigh instead of cups?
Kosher spoons pack near half the salt of table spoons per cup. Grams never move.
How long to brine?
Chicken 1 to 2 days, turkey 3 to 5, always refrigerated at 40 F or below.
Can I add sugar?
Yes, at its own percent of the same system, often a third to half of the salt.