🧂 Brine Calculator (Salt Ratio)
Enter the water amount and a target salt percentage to get the exact salt (and optional sugar) to add for a wet brine.
Salt to add
50 g
≈ 1.764 oz
A wet brine dissolves salt (and optionally sugar) in water by weight: salt = water weight × the salt percentage. A 5% brine is a common all-purpose strength for poultry and pork; lighter (3%) for a quick brine, stronger (8%+) for a short soak. Since 1 mL of water weighs 1 g, you can use millilitres for the water amount. For a dry brine, use about 1% salt of the meat\'s weight instead. 🔒 In your browser.
How the brine calculator (salt ratio) works
A wet brine is salt dissolved in water by weight: salt = water weight × the salt percentage. Because one millilitre of water weighs one gram, you can enter the water in grams or millilitres interchangeably. Enter a sugar percentage too if your recipe uses one. The tool gives the amounts in grams (and ounces for salt).
A 5% brine is a versatile all-purpose strength; 3% suits a longer soak, and 8%+ a short one. Salt seasons throughout and helps the meat hold moisture. For a dry brine, salt the surface at about 1% of the meat's own weight instead of dissolving in water. Salt types differ in density by volume, which is why measuring salt by weight is far more reliable than by the tablespoon.
Frequently asked questions
How much salt do I need for a brine?
For a wet brine, salt = water weight × the salt percentage. A 5% brine in 1,000 g (1 L) of water needs 50 g of salt. Weighing salt is more accurate than measuring by volume, which varies with the salt type.
What percentage should a brine be?
Around 5% salt is a good all-purpose wet brine; use 3% for a longer soak (overnight or more) and 6–8% for a quick brine of a few hours. Stronger brines work faster but can oversalt if left too long.
What is the difference between a wet brine and a dry brine?
A wet brine dissolves salt in water and submerges the food; a dry brine rubs salt directly on the surface (about 1% of the food's weight). Dry brining gives crispier skin; wet brining adds the most moisture. This tool sizes a wet brine.
Can I use table salt, kosher salt or sea salt?
Yes — by weight they're interchangeable, which is why this tool works in grams. By volume they differ a lot (kosher salt is fluffier), so a "cup of salt" varies; weighing avoids that error.
Should I add sugar to a brine?
Sugar is optional — it aids browning and balances the salt, common in poultry and pork brines at roughly 2–5% of the water weight. Enter a sugar percentage and the tool includes it.