Brine Ratio Calculator
Set your water volume and salt strength for an exact wet brine — salt by weight and by the spoon, optional sugar, and a suggested soak time.
Your brine
Dissolve the salt (and sugar) fully, chill the brine, and keep the meat submerged in the fridge. Kosher salt is measured coarser, so it takes more spoons than fine table salt for the same weight.
How the ratio works
A brine is defined by the salt as a percentage of the water’s weight. The tool weighs your water, takes your target percentage, and converts that salt weight into tablespoons of both fine table salt and coarse kosher salt — which measure very differently by volume. Sugar, if you include it, is added at half the salt weight to balance without over-sweetening.
Weighing salt on a kitchen scale is the most reliable way to hit a brine every time; the spoon counts are there for when you don’t have one handy.
Frequently Asked Questions
How much salt goes in a brine?
A standard wet brine runs roughly 3–6% salt by weight of water; 5% is a dependable all-rounder for poultry and pork. This calculator weighs your water (about 236 grams per cup) and takes your chosen percentage of that, then reports the salt in grams, ounces, and tablespoons.
Why does kosher salt need more tablespoons than table salt?
Kosher salt has larger, coarser crystals, so a tablespoon holds less salt by weight than fine table salt. That's why recipes that call for a cup of one and a cup of the other end up very differently seasoned. The tool gives you both a table-salt and a kosher-salt spoon count for the same target weight, so measure by weight when you can.
How long should I brine?
Roughly an hour per pound is a common guide, but it depends on the cut and the salt strength — a whole turkey might brine 12–24 hours, a chicken 4–8, thin chops just an hour or two. Enter a meat weight and the tool suggests a time; over-brining makes meat spongy and too salty, so don't leave it indefinitely.
Do I need to keep the brine cold?
Always. Brine and meat must stay refrigerated (below 40°F) the entire time to stay in the safe zone. For a big bird, a cooler with plenty of ice works when it won't fit in the fridge. Never brine at room temperature.
Educational estimate. Keep brine and meat refrigerated throughout, and adjust salt to taste — percentages and times are starting points, not food-safety guarantees.