Calculadora de Proporção de Salmoura
Calcule a proporção ideal de sal e água para salmouras de carnes e legumes.
Salt (kosher)
100 g
Formula
How Brine Ratios Work
Formula
Salt (g) = Water (mL) x Brine Percentage / 100
Brine Concentrations
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.
Exemplo Resolvido
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.
Perguntas Frequentes
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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