Brine Calculator
Build foolproof brines for juicy proteins—choose a preset style or dial in custom salt ratios.
1 kg ≈ 2.2 lb. Include bones when weighing whole birds.
Ensure the protein will be fully submerged.
Salt needed
240 g
≈ 8.5 oz
Sugar needed
120 g
Optional sweetener
Brine time
26.3–43.8 h
Check doneness midway
Whole poultry tips
- Remove poultry from brine, pat dry, and refrigerate uncovered for 6–12 hours to air-dry the skin.
- Add aromatics (bay leaf, peppercorns, garlic) after dissolving salt and sugar.
How to Use This Calculator
Measure protein & water
Weigh proteins and estimate water needed to submerge them fully. Use liters or convert gallons (1 gal ≈ 3.79 L).
Select brine style
Pick a preset for quick planning or switch to custom for unique salt/sugar levels.
Follow mixing instructions
Dissolve salt and sugar in warm water, cool completely, add aromatics, then brine within food-safe temperatures.
Formula
Salt (g) = Brine volume (L) × 1000 × (Salt% ÷ 100)
Brine time (h) ≈ Weight (kg) × profile hours per kg
Example: 4 L brine at 6% salt → 240 g salt. 3.5 kg turkey → ~35 h brine, remove at 26–44 h window.
Tip: Reduce salt by 1% if brining pre-seasoned meats or if you plan to dry brine afterwards.
Full Description
This brine calculator simplifies wet brining for home cooks and caterers. By combining protein weight, water volume, and salt percentage, it tells you the exact amount of salt and sugar to dissolve. Preset profiles cover poultry, pork, and seafood, while custom mode supports advanced recipes.
Use it when prepping holiday turkeys, smoked pork chops, shrimp boils, or any dish that benefits from moisture retention and seasoning. Always cool brine before adding proteins, and keep everything refrigerated to maintain food safety.
Frequently Asked Questions
Can I reuse brine?
No. Discard used brine to avoid cross-contamination. If you must reuse, boil and cool completely before using again.
Do I need sugar?
Sugar balances salt and aids browning but is optional. Skip for savory profiles or replace with honey/maple syrup (by weight).
What salt should I use?
Use kosher or sea salt with known density. If using table salt, reduce quantity by ~25% due to smaller grain size.
How long is too long?
Over-brining can make proteins mushy. Stay within the recommended window—when in doubt, err on the shorter side.