Calculadora de Proporção de Salmoura — Formula

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.

    Exemplo Resolvido

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

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