Brine Calculator

Your details

Wet brine: submerge food in a salt-water solution. Equilibrium brine: salt is calculated relative to the total weight of meat and water for precision curing. Dry brine: rub salt directly on the food surface, no water needed.
Sets a recommended salt percentage. You can always override it manually.
For wet brine: grams of salt per 100 g of water. For equilibrium brine: grams of salt per 100 g of total system weight (meat + water). For dry brine: grams of salt per 100 g of food weight.
%
Amount of water used in the brine solution.
L
Salt requiredMedium brine (pickling)
60

Amount of salt to add

Salt (your units)60.0 g
Water needed1.000 L
Final salinity5.66%
Salt-to-water ratio60 g salt per liter water
5.66 %
Very mild<1Light (ferment)1-3Medium (pickle)3-6Strong6-10Preservation10+

60.0 g of salt gives a 5.7% brine for Chicken.

  • You need 60.0 g of salt for this wet brine.
  • The final brine concentration is 5.66%. This is in the typical range for pickling and wet-curing meat.

Next stepDissolve the salt completely in warm water before adding your food. Refrigerate unless actively fermenting at room temperature.

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