Calculateur de Ratio de Saumure
Calculez le ratio eau-sel pour votre saumure.
Salt (kosher)
100 g
Formule
## 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.
Exemple Résolu
Make a standard 5% brine with 2 liters of water, no sugar.
- 01Salt = 2000 mL x 5 / 100 = 100 g.
- 02In tablespoons: 100 / 15 = 6.7 tbsp of kosher salt.
- 03Sugar: none (0 g).
- 04Dissolve salt in warm water, cool completely, then submerge meat.
Questions Fréquentes
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.
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