Brine Calculator

Wet brining involves submerging meat in a salt-water solution (5% salt). The meat absorbs the brine, increasing moisture and seasoning throughout. Dry brining means rubbing salt directly onto the meat and refrigerating uncovered. The salt draws out moisture, dissolves into it, and is then reabsorbed. Dry brining produces crispier skin and more concentrated flavour; wet brining is better for lean cuts that tend to dry out.

For wet brine, the standard concentration is 50g salt per litre of water (5%). For dry brine, 10g per kilogram of meat (1%) is a mild result, while 15–20g/kg (1.5–2% of the meat weight) is the more widely cited culinary-science standard; poultry is often dry-brined at around 1–1.25%. These are guidelines — some recipes use less salt for longer brining times or more for shorter times. Table salt, sea salt, and kosher salt can all be used, but measure by weight as they have different volumes (kosher salt is far less dense than fine table salt).

Wet brining: small cuts (chicken breasts, chops) need 2-4 hours. Medium joints (whole chicken, small turkey) need 4-12 hours. Large joints (turkey, large ham) need 12-24 hours. Dry brining takes longer: 12-24 hours for small joints, up to 72 hours for very large ones. Crucially, always brine in the refrigerator (below 5°C / 40°F) for the entire time — never leave brining meat at room temperature, as raw meat in the 5–60°C danger zone lets bacteria like Salmonella and Campylobacter multiply (FSA/USDA guidance). Do not over-brine — the meat can become unpleasantly salty and the texture can become mushy.

After wet brining, pat the meat dry with kitchen paper but there is no need to rinse if you used the standard 5% solution. After dry brining, you may want to brush off any undissolved salt, but again rinsing is generally not necessary at the recommended salt levels. If your meat tastes too salty after brining, use less salt or brine for a shorter time next time. Whatever method you use, cook the meat thoroughly afterwards — poultry and pork should reach a 75°C core temperature (FSA), checked with a meat thermometer.

Absolutely. Common additions to wet brine include sugar (for balance and browning), bay leaves, peppercorns, garlic, thyme, juniper berries, and citrus zest. For dry brine, mix the salt with herbs, spices, or citrus zest before rubbing onto the meat. Sugar is particularly effective in wet brine for poultry — it helps with browning and balances the salt flavour.