Brine Ratio Calculator Formula

Understand the math behind the brine ratio calculator. Each variable explained with a worked example.

Use the Brine Ratio Calculator

Formulas Used

Salt (kosher)

salt_amount = round(salt_g)

Salt (approx)

salt_tbsp = round(salt_g / 15 * 10) / 10

Sugar

sugar_g = round(salt_g * add_sugar)

Water

water_ml = round(water_liters * 1000)

Variables

VariableDescriptionDefault
water_litersWater Volume(L)2
brine_pctBrine Strength5
add_sugarAdd Sugar?0
salt_gDerived value= water_liters * 1000 * brine_pct / 100calculated

How It Works

How Brine Ratios Work

Formula

Salt (g) = Water (mL) x Brine Percentage / 100

Brine Concentrations

  • 3.5% (light): Good for vegetables, fish, and delicate proteins. Brine for 30 min-2 hours.
  • 5% (standard): The most common brine for chicken and pork. Brine for 2-12 hours.
  • 7% (strong): For large items like whole turkeys. Brine for 12-24 hours.
  • 10% (heavy): Quick brine (1-2 hours) or fermentation brine.

    • Why Brine?

    Brining uses osmosis to draw salt and moisture into the meat, resulting in juicier, more flavorful results. The salt also denatures proteins, improving texture.

    Worked Example

    Make a standard 5% brine with 2 liters of water, no sugar.

    water_liters = 2brine_pct = 5add_sugar = 0
    1. 01Salt = 2000 mL x 5 / 100 = 100 g.
    2. 02In tablespoons: 100 / 15 = 6.7 tbsp of kosher salt.
    3. 03Sugar: none (0 g).
    4. 04Dissolve salt in warm water, cool completely, then submerge meat.

    Frequently Asked Questions

    How long should I brine chicken?

    A whole chicken should brine for 4-12 hours in a standard 5% brine. Chicken breasts need only 1-2 hours. Over-brining makes meat unpleasantly salty and mushy.

    Table salt vs kosher salt for brining?

    Table salt is denser than kosher salt. If using table salt, use about 60-70% of the kosher salt weight. One tablespoon of table salt weighs about 18 g; one tablespoon of kosher salt weighs about 15 g.

    Does the brine need to be cold?

    Yes. Dissolve salt in warm water, then cool to below 40°F before adding meat. Meat must stay refrigerated during brining for food safety.

    Ready to run the numbers?

    Open Brine Ratio Calculator