Brine Ratio Calculator
Calculate the perfect salt-to-water brine ratio for poultry, pork, and other proteins by weight.
Brining soaks meat in a salt water solution to improve moisture, flavor, and tenderness. The salt changes the protein structure, allowing meat to hold more water during cooking.
Standard wet brine ratio:
1 cup (273 g) kosher salt per 1 gallon (3.8 L) water
This is approximately a 6% salt concentration, which works well for most proteins.
Brine ratios by concentration:
| Strength | Salt per Gallon | Salt per Liter | Best For |
|---|---|---|---|
| Light (3-4%) | 1/2 cup (137 g) | 36 g | Fish, shrimp |
| Standard (5-6%) | 1 cup (273 g) | 72 g | Chicken, turkey |
| Strong (8-10%) | 1.5 cups (410 g) | 108 g | Pork, tough cuts |
Water volume needed: Use enough water to fully submerge the meat. A general rule is 1 quart (1 L) of brine per pound (454 g) of meat.
Brining times:
| Protein | Time |
|---|---|
| Chicken pieces | 1-2 hours |
| Whole chicken | 4-12 hours |
| Turkey (12-16 lbs) | 12-24 hours |
| Pork chops | 1-4 hours |
| Pork loin | 4-12 hours |
| Fish fillets | 30 minutes - 1 hour |
Optional additions: Sugar (half the amount of salt), peppercorns, bay leaves, garlic, and herbs. Always refrigerate while brining. Rinse and pat dry before cooking.