What is the difference between wet and dry brining?

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.

How much salt should I use for brining?

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).

How long should I brine meat?

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.

Should I rinse meat after brining?

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.

Can I add flavourings to brine?

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.

Brine Calculator — Free Online Tool

How We Calculate This

For wet brining, this calculator uses the standard 5% salt solution (50g salt per litre of water) and estimates the water volume needed based on the meat weight — approximately 1 litre per kilogram to ensure the meat is submerged.

For dry brining, the calculator defaults to 12g of salt per kilogram of meat (1.2%). 10g/kg (1%) gives a mild result, while 15–20g/kg (1.5–2%) is the more common culinary-science standard — adjust in Advanced Options to taste. Brining times are estimated based on the size of the joint — larger pieces need longer for the salt to penetrate to the centre. Sugar is shown as an optional addition at half the salt quantity.

Food safety: always brine in the refrigerator (below 5°C / 40°F), never at room temperature — raw meat left in the 5–60°C danger zone allows bacteria such as Salmonella and Campylobacter to multiply rapidly (FSA/USDA guidance). After brining, cook the meat thoroughly: poultry and pork to a 75°C core temperature, and always check with a meat thermometer.

Frequently Asked Questions

Related Calculators

Roasting Time Calculator

Calculate roasting time for beef, lamb, pork, chicken, and turkey by weight and doneness.

Turkey Roasting Calculator

Calculate cooking time, temperature, and resting time for turkey based on weight.

Chicken Roasting Calculator

Calculate roasting time and temperature for whole chicken by weight.

Beef Joint Calculator

Calculate cooking time for beef joints based on weight and preferred doneness.

Lamb Joint Calculator

Calculate cooking time for lamb joints based on weight and preferred doneness.

Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.