Food & cooking · BBQ
Dry brine salt calculator.
Grams of salt for your meat weight, minus salt already in your rub, and how long to leave it in the fridge.
Inputs
Salt to use
Enter the meat weight.
How much salt do I use to dry brine meat?
For poultry, USDA FSIS publishes an amount: 1 tablespoon of kosher salt for every 5 pounds of poultry, which works out to roughly 0.4% to 0.7% of the weight depending on the crystal size. The 0.5% to 1% of the meat weight used here (5 to 10 g per kilogram, about 2.3 to 4.5 g per pound) is a separate rule of thumb for other cuts, not a published standard; weigh the salt on a scale because teaspoon amounts differ between brands. The time is also a rule of thumb here: roughly 12 to 24 hours per inch of thickness, never under 1 hour and capped at 48 hours. USDA FSIS describes a dry brine for poultry as a process that can run "for up to 2 days" in the refrigerator in a food-grade plastic bag (for poultry, follow FSIS and seal it in a food-grade bag), massaging the mixture in every 8 to 12 hours, and says to cook the bird to 165 F. If your rub contains salt, subtract it, as this tool does.
Worked example. A 5 lb roast (2268 g) at 1% needs 22.7 g of salt, which is 0.8 oz or 4.54 g per pound. At 1 inch thick, leave it 12 to 24 hours in the fridge (uncovered or loosely covered is common for roasts; for poultry, follow FSIS and seal it in a food-grade bag).
Frequently asked questions
How much salt for a dry brine?
For poultry, USDA FSIS publishes 1 tablespoon of kosher salt for every 5 pounds, roughly 0.4% to 0.7% of the weight depending on crystal size. For other cuts, 0.5% to 1% of the meat weight is a separate rule of thumb, not a published standard, for example 22.7 g for a 5 lb (2268 g) roast at 1%. For poultry, follow FSIS and seal it in a food-grade bag.
How long should I dry brine?
As a rule of thumb 12 to 24 hours per inch of thickness, up to 48 hours. USDA FSIS describes a poultry dry brine of up to 2 days in the refrigerator.
Should I rinse a dry brine off?
USDA FSIS says to remove the poultry from the bag and pat it dry with a paper towel before cooking to 165 F.
Can I dry brine and add a salty rub?
Yes, but count the rub. Enter the grams of salt in the rub and the tool subtracts them from the total.
Sources
Checked
USDA FSIS supports the up to 2 days, the massage interval, the sealed food-grade bag, the 165 F finish and, for poultry only, 1 tablespoon of kosher salt per 5 pounds. The 0.5% to 1% salt range for other cuts and the hours per inch are rules of thumb, not published standards. Runs entirely in your browser. Nothing you type is sent or stored.
Scope
Times and temperatures are estimates; use a probe thermometer and cook to the safe internal temperature. Food safety guidance, not professional advice. If you are pregnant, immunocompromised, elderly or cooking for young children, follow the stricter advice of your health professional.