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Brine Calculator

Quick answer: Weigh the water, multiply by the salt percentage you want, and you get grams of salt for a wet brine. Weighing beats measuring by cups because salt crystals differ in size between brands. Keep brining meat refrigerated below 40°F, and rinse or adjust seasoning afterward so the finished cook is not too salty.

Planning estimates only — not food-safety advice. Cook to a safe internal temperature checked with a food thermometer; see the USDA FSIS safe minimum internal temperature chart. Time is a guess; temperature is the test.

How it works

Salt (g) = water weight (g) × salt % ÷ 100. One litre of water is about 1,000 g; one US quart is about 946 g. The percentage is your recipe's choice; follow a trusted recipe for strength and time. Brine in the fridge, in a food-safe container, and discard used brine. USDA FSIS advises keeping cold food at 40°F or below.

Worked example

Figures below are illustrative examples (2026-10-29), not quotes or guarantees.

Assumptions: 4 L of water at 5% salt (example strength). Salt: 4,000 × 0.05 = 200 g (about 7.1 oz).

FAQ

Kosher vs table salt?

Weigh it; grams are grams.

Can I reuse brine?

No; it has held raw meat. Discard it.

What about dry brining?

Season by weight of meat instead; see the rub calculator for scaling.

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