How long should I brine?

It depends on strength and protein. As a rough guide: 3–5% for poultry (4–24 hours), 5–8% for pork (4–12 hours), and lighter 2–3% for veggies (30–120 minutes).

Can I measure salt by cups instead of grams?

Weight is best because grain size varies. If you must use volume, know your salt’s grams per cup to avoid overly salty brines.

No. Sugar is optional for balancing salt and promoting browning. Set sugar % to 0 to skip.

Should I heat the brine?

You can heat a portion to dissolve salt and sugar, then cool completely with cold water or ice before adding meat.

Yes—weight-based math works with any salt. Texture and additive differences are taste preferences, not calculation changes.

cooking calculator

Brine Calculator

Compute salt and sugar for a brine based on water volume and brine strength.

Results

Salt needed (g): 60.00
Sugar needed (g): 0.00
Total brine (L): 2.00
Meat weight (lb): 5.00

How to use this calculator

Enter your water volume in liters (or convert gallons to liters first).
Set your target salt percentage and optional sugar percentage.
Optionally enter meat weight to sanity check ratios.
Mix by weight using the gram amounts provided for consistent salinity.

Inputs explained

Water (liters): Base liquid for the brine. 1 L ≈ 1000 g.
Salt %: Salt weight as a percent of water weight (common: 2–6% depending on protein and time).
Sugar %: Optional sweetness to balance salt; set to 0% to omit.
Meat weight: Optional weight of the protein to gauge brine strength relative to meat mass.

How it works

Salt grams = water grams × salt percent. Water grams approximate to water liters × 1000.

Sugar is optional; set sugar % to 0 to skip.

Formula

Salt (g) = Water (g) × (Salt % ÷ 100)

When to use it

Standard wet brines for turkey, chicken, or pork chops.
Quick brines for vegetables before grilling or pickling.
Adjusting brine strength for longer or shorter soak times.

Tips & cautions

Weigh ingredients when possible—volume measures for salt vary by grain size.
Chill the brine fully before adding meat to keep food safe.
If using iodized or fine salt, the weight is accurate but volume will differ from kosher flakes.
Does not provide brine time guidance; stronger brines generally need shorter soaks.
Assumes water density of ~1 g/mL; very hot or salted water slightly changes weight.
Flavorings (spices, aromatics) are not included—add to taste.

Worked examples

2 L water, 3% salt

Salt = 60 g
Sugar = 0 g

1.5 L water, 5% salt, 1% sugar

Salt = 75 g
Sugar = 15 g

Deep dive

This brine calculator uses percentage-based salt to give precise gram amounts. Enter water volume, salt %, and optional sugar % to get exact weights instead of guessing with cups.

It’s great for turkey, chicken, pork, or vegetables. Weigh salt and sugar for consistency, chill the brine, and adjust percentages to match your soak time and protein.

FAQs

How long should I brine?: It depends on strength and protein. As a rough guide: 3–5% for poultry (4–24 hours), 5–8% for pork (4–12 hours), and lighter 2–3% for veggies (30–120 minutes).
Can I measure salt by cups instead of grams?: Weight is best because grain size varies. If you must use volume, know your salt’s grams per cup to avoid overly salty brines.
Do I need sugar?: No. Sugar is optional for balancing salt and promoting browning. Set sugar % to 0 to skip.
Should I heat the brine?: You can heat a portion to dissolve salt and sugar, then cool completely with cold water or ice before adding meat.
Is table salt okay?: Yes—weight-based math works with any salt. Texture and additive differences are taste preferences, not calculation changes.

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