Brine Ratio Calculator
Exactly how much salt for a wet brine at your chosen salinity — plus an optional sugar amount.
How it works
water weight = volume × density (1 cup ≈ 237 g, 1 L = 1000 g) · salt = water weight × concentration % · suggested sugar = ½ salt
A wet brine is a salt solution, and its strength is best stated as salt weight over water weight. A 5–6% brine is the everyday range for an overnight soak of chicken, pork or turkey — strong enough to season and hold moisture, mild enough that a long soak will not over-salt. Because a tablespoon of fluffy kosher salt weighs far less than a tablespoon of fine table salt, always weigh the salt rather than measuring by spoon.
Worked example
4 cups of water weigh about 946 g. At 6% salinity that is 946 × 0.06 ≈ 57 g of salt — roughly 3 tablespoons of table salt or about 3.8 of kosher — plus an optional 28 g of sugar for browning and balance.
Frequently asked questions
How long should I brine?
Roughly 1 hour per pound at 5–6% salinity, up to a limit: chicken pieces 1–4 hours, a whole chicken 4–12, pork chops 2–4, a turkey 12–24. Stronger brines work faster but risk a spongy, over-salted result if left too long.
Do I need the sugar?
No — sugar is optional. It aids browning and rounds out the salt, which is nice on poultry and pork, but it contributes little to moisture retention. Half the salt weight is a common starting point; leave it out entirely if you prefer.
Should I brine and then salt the food again?
Go easy. Brined food is already seasoned through, so taste before adding more salt to the finished dish. Pat the surface dry before cooking for better browning, and if a piece tastes too salty, a short soak in plain water pulls some back out.
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This calculator is for educational purposes. Double-check important results before acting on them.