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Generated on: July 20, 2026 at 09:33 PM

Brine Calculator

Inputs

Water volume4 l
Salt concentration5 %
Meat weight2 kg

This is an estimate for seasoning purposes. Always brine in the refrigerator at or below 4 degrees Celsius (40 degrees Fahrenheit) to keep food safe. Actual salt strength and timing should be adjusted to the cut, recipe, and your taste, and used brine should be discarded.

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Food & Cooking

Brine Calculator

Calculate the salt needed for a wet brine by water weight, plus an approximate brining time based on meat weight.

Inputs

≥ 0.1 l
%
≥ 0 kg

Results

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Details

Dissolving salt to a 5 % concentration in 4 l of water needs about ... of salt. For 2 kg of meat, plan to brine for roughly ....

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Brine

A wet brine is simply salt dissolved in water, used to season meat and help it hold moisture during cooking. Two questions decide every brine: how much salt to add, and how long to leave the meat in it. Both become predictable once you measure salt against the weight of the water rather than by the spoonful.

Salt by water weight

The reliable way to size a brine is to set the salt as a percentage of the water weight. Because water has a density close to one kilogram per liter, the water weight in kilograms is almost the same as the volume in liters. The salt needed is then:

salt=water weight×salt concentration\begin{aligned} \text{salt} &= \text{water weight} \times \text{salt concentration} \end{aligned}

Working in metric, one cubic meter of water weighs 1000 kilograms, so the salt in kilograms equals the water volume in cubic meters times 1000 times the concentration fraction. Measuring this way means the brine is the same strength whether you reach for fine table salt or flaky kosher salt, which differ greatly by volume but not by weight.

Brining time

A common kitchen guideline is about 2.2 hours of brining per kilogram of meatabout one hour of brining per pound of meat. Expressed as a total soak time:

time (h)=meat weight (kg)×2.2046\begin{aligned} \text{time (h)} &= \text{meat weight (kg)} \times 2.2046 \end{aligned}
time (h)=meat weight (lb)×1\begin{aligned} \text{time (h)} &= \text{meat weight (lb)} \times 1 \end{aligned}

This is a starting point, not a hard rule. Thin or delicate cuts season faster, while large roasts and stronger brines may call for adjustment.

Worked example

Suppose you have 4 liters of water and want a 5% brine for a piece of meat weighing 2 kilograms:

salt=4 kg×0.05=0.2 kg=200 gtime=2×2.2046≈4.4 h\begin{aligned} \text{salt} &= 4 \text{ kg} \times 0.05 = 0.2 \text{ kg} = 200 \text{ g} \\ \text{time} &= 2 \times 2.2046 \approx 4.4 \text{ h} \end{aligned}

So a 5% brine in 4 liters of water needs about 200 grams of salt, and 2 kilograms of meat would soak for roughly four and a half hours.

Suppose you have 1 gallon of water (about 8.34 lb) and want a 5% brine for a piece of meat weighing 4 pounds:

salt=8.34 lb×0.05≈0.42 lb≈6.7 oztime=4×1=4 h\begin{aligned} \text{salt} &= 8.34 \text{ lb} \times 0.05 \approx 0.42 \text{ lb} \approx 6.7 \text{ oz} \\ \text{time} &= 4 \times 1 = 4 \text{ h} \end{aligned}

So a 5% brine in 1 gallon of water needs about 6.7 ounces of salt, and 4 pounds of meat would soak for roughly four hours.

Choosing a concentration

Most wet brines fall between 3% and 8% salt by water weight. A lighter brine near 3% to 5% seasons gently and tolerates longer soaks, while a stronger 6% to 8% brine works faster and suits short soaks or large cuts. Sugar and aromatics can be added for flavor without affecting the salt math.

Keep the meat and brine refrigerated at or below 4 degrees Celsius40 degrees Fahrenheit for the entire soak, and discard the used brine afterward rather than reusing it.

For timing the cook that follows, see the Turkey Roasting Time Calculator.

Frequently Asked Questions (FAQ)

Why is brine salt measured by water weight instead of by spoonfuls?

Salt brands differ enormously in crystal size, so a cup of fine table salt weighs almost twice as much as a cup of coarse kosher salt. Measuring salt as a percentage of the water weight removes that ambiguity and gives a repeatable brine strength regardless of which salt you use. Because one liter of water weighs very close to one kilogram, a 5% brine in 4 liters of water needs about 200 grams of salt.

Salt brands differ enormously in crystal size, so a cup of fine table salt weighs almost twice as much as a cup of coarse kosher salt. Measuring salt as a percentage of the water weight removes that ambiguity and gives a repeatable brine strength regardless of which salt you use. Because one gallon of water weighs about 8.34 pounds, a 5% brine in 1 gallon of water needs about 6.7 ounces of salt.

What concentration should a wet brine be?

Most wet brines for poultry, pork, and seafood land between 3% and 8% salt by water weight. A lighter brine near 3% to 5% seasons gently and is forgiving of longer soaks, while a stronger 6% to 8% brine works the salt in faster and suits short soaks or large cuts. Sugar, herbs, and aromatics can be added for flavor without changing the salt math.

Is it safe to leave meat in a brine?

Yes, as long as the meat and brine stay refrigerated at or below 4 degrees Celsius (40 degrees Fahrenheit) for the entire soak. Always brine in the refrigerator or in a cooler kept cold with ice, never at room temperature, and discard used brine rather than reusing it. The times here are estimates; very long soaks in a strong brine can leave meat overly salty or mushy.

Disclaimer

This is an estimate for seasoning purposes. Always brine in the refrigerator at or below 4 degrees Celsius (40 degrees Fahrenheit) to keep food safe. Actual salt strength and timing should be adjusted to the cut, recipe, and your taste, and used brine should be discarded.

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