Food & cooking · Brining
Brine ratio calculator.
Set the water and the brine strength and get the weight of salt (and sugar), so a 5% brine is 5% every time.
Inputs
Your brine
Enter the water amount.
How to make a brine at a set percentage
A brine percentage is salt weight divided by water weight. Salt needed = water weight x percent. A litre of water weighs 1,000 g, so a 5% brine needs 50 g of salt per litre and a 6% brine needs 60 g.
Worked example. 4 litres of water at 5%: 4,000 g x 0.05 = 200 g of salt. As table salt that is about 33 teaspoons (200 / 6 g per tsp), but weigh it: coarse kosher salt is much lighter per spoon than table salt, and brands differ.
Keep it cold. Health Canada says to keep the fridge at 4 C (40 F) or lower, because bacteria multiply quickly between 4 C and 60 C. Brine meat in the fridge, never on the counter, and throw the brine away afterwards. It has touched raw meat. Brined meat still has to reach its safe internal temperature (see the temperature chart).
Frequently asked questions
How much salt per litre of water for a brine?
50 g per litre is a 5% brine, 60 g is 6%. Multiply grams of water by the percent to get grams of salt.
Can I use kosher salt instead of table salt?
Yes, but weigh it. A teaspoon of coarse kosher salt weighs less than a teaspoon of table salt, so measuring by volume under-salts the brine.
How long should I brine chicken or turkey?
This tool only sets the strength. Brining time depends on cut size and recipe, and the meat must stay at 4 C or colder the whole time. Follow a trusted recipe for timing.
Can I reuse brine?
No. Once raw meat has been in it, discard it.
Sources
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Scope
Percentages here are arithmetic. This is not a food-safety validation of any brining recipe. Food safety guidance, not medical advice. If you are pregnant, immunocompromised, elderly or cooking for young children, follow the stricter advice from your health professional.