Brine Calculator
Brining chicken, beef, or turkey? Enter the meat weight and target salt percentage to get exact salt, water, and optional sugar amounts for a wet brine or dry brine — so every batch comes out juicy and evenly seasoned.
Enter values to see the result.
How to use
- Enter the meat weight in kilograms.
- Choose wet or dry brine and set the salt percentage (wet brine is commonly 5 to 6 percent of the water, dry brine about 1 percent of the meat weight).
- Read the salt, water and optional sugar amounts.
For a wet equilibrium style estimate on this page, salt is calculated as a percentage of the water weight. For dry brining, salt is a percentage of the meat weight. Always refrigerate while brining and follow food safety times for the cut of meat.