Brine Time Calculator
How long to brine chicken, turkey, pork, beef, and fish by weight.
Compares wet and dry brining times and gives the salt and water each method needs.
Brining is a technique that uses salt (and sometimes sugar, herbs, and spices) to improve the moisture, flavor, and tenderness of meat. It works through osmosis — salt draws moisture out initially, then the salty solution gets reabsorbed into the meat along with flavors.
Two brining methods:
Wet Brine, submerging meat in a salt-water solution:
- Standard strength: 50 g salt per 1 L of water, which is a 5% brine
- Allow about 1 quart of brine per pound of meat, roughly 2 litres per kilo
- Results in juicier meat but less crispy skin
Dry Brine, rubbing salt directly on the meat surface:
- Standard rate: 0.75% of the meat weight, so 7.5 g per kilo, near 1/2 teaspoon of table salt per pound
- Produces crispier skin and more concentrated flavor
- Takes longer but requires no container of liquid
Measure salt by weight, not by spoons. A tablespoon of table salt weighs 18 g, the same spoon of Diamond Crystal kosher about 8.5 g. Any recipe quoting brine strength in cups is quietly assuming a brand. The gram figures above are the real targets, and the brine ratio calculator converts them for whichever box you own.
Brining times by meat type:
| Meat | Weight | Wet Brine | Dry Brine |
|---|---|---|---|
| Chicken (whole) | 1.5–2.5 kg (3–5 lb) | 4–8 hours | 12–24 hours |
| Turkey (whole) | 5–10 kg (10–20 lb) | 12–24 hours | 24–48 hours |
| Pork chops | 150–200 g (5–7 oz) each | 1–4 hours | 6–12 hours |
| Pork loin/shoulder | 1–3 kg (2–7 lb) | 8–16 hours | 24–48 hours |
| Beef steak | 200–400 g (7–14 oz) | 1–2 hours | 6–12 hours |
| Fish fillet | 100–250 g (4–9 oz) | 15–30 min | 30–60 min |
| Shrimp | any | 15–30 min | Not recommended |
When to use this calculator:
- Preparing a holiday turkey or roast
- Brining chicken for grilling
- Preparing pork for smoking
- Ensuring food safety with proper timing
Tips:
- Always brine in the refrigerator (below 4°C / 40°F).
- Do not brine pre-salted, kosher, or self-basting meats: they are already seasoned.
- Rinse meat after wet brining to remove surface salt, then pat dry.
- Over-brining makes meat mushy and overly salty: follow time guidelines closely.
- Add sugar, garlic, herbs, or citrus to your brine for extra flavor.
How we build and check this calculator
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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