Brine Ratio Calculator
Calculate the correct brine ratio for poultry, pork, fish, and vegetables by weight.
Returns salt in grams and cups for 3%, 5%, and 8% brine concentrations.
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.
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This calculator runs entirely in your browser, so the numbers you enter stay on your device. The math behind it is written by hand and tested against worked examples and standard references before the page goes live.
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