Brine Calculator (Salt Ratio by Weight)
Brining by weight is the only reliable way to hit a consistent salt level, because salt brands vary wildly by volume. Pick a wet brine (salt as a percentage of the water) or a dry brine (salt as a percentage of the meat), enter your weights, and this calculator returns the exact grams of salt — and optional sugar — to weigh out. It is a ratio tool, not a food-safety guide.
Salt needed
200 g
5% of 4,000 g water
Detail
Salt by strength
Compare scenarios
Run the same calculation with two or three input sets side by side. Differences are highlighted; every number comes from the same tested formula as the calculator above.
| Input | Scenario A | Scenario B |
|---|---|---|
| Mode | ||
| Water Volume L | ||
| Meat Weight Grams | ||
| Salt Pct | ||
| Sugar Pct |
How it works
For a wet brine, enter the water volume and a salt strength. Water weighs 1,000 grams per litre, so the calculator converts your volume to grams and multiplies by the salt percentage: 4 litres of water at 5% is 4,000 g × 0.05 = 200 g of salt. A 3–6% brine is the usual range for poultry and pork; lighter brines need longer soak times, stronger brines need less.
For a dry brine, the salt is scaled to the meat itself rather than any water. Enter the meat weight and a salt strength — commonly a lower figure such as 1–2% — and the calculator multiplies weight by percentage the same way. The salt draws out moisture, dissolves in it, and is reabsorbed as a concentrated seasoning, which is why dry brining is popular for crisp-skinned roasts and steaks.
Add an optional sugar percentage to include it in the mix; sugar balances the salt and aids browning but does not season as deeply. The strength chart shows how much salt a few reference percentages would call for at your chosen weight, so you can see how the ratio scales. All figures are rounded only at the end — the maths runs on unrounded weights.
Frequently asked questions
Why measure brine salt by weight instead of by volume?+
Because a tablespoon of salt is not a fixed amount of salt. A level tablespoon of fine table salt weighs nearly twice as much as the same volume of coarse Diamond Crystal kosher salt, so a recipe written in tablespoons can be dramatically too salty or too weak depending on which box you own. A salt percentage by weight removes that ambiguity entirely: 5% of your water weight is the same amount of sodium chloride regardless of crystal size or brand. If you can weigh your salt on a kitchen scale, you can reproduce the result every time.
What is the difference between a wet brine and a dry brine?+
A wet brine submerges the food in salted water, so the salt percentage is calculated against the weight of the water. It adds moisture and works quickly, but needs a container and refrigeration space. A dry brine rubs the salt directly onto the meat, so the percentage is calculated against the meat's weight, and it typically uses a lower percentage. It seasons more deeply and dries the surface for better browning, but takes longer to work. This tool handles both — just pick the mode and the base weight changes accordingly.
Does the type of salt change the amount I weigh out?+
When you measure by weight, no — 200 grams of salt is 200 grams whether it is table, kosher, or sea salt, because you are weighing the sodium chloride directly. The differences between salts are about crystal size and volume, not weight, which is exactly why weighing is more reliable than scooping. The one caveat is additives: some table salts contain anti-caking agents or added iodine that a few cooks find affects flavor in large amounts, but the weight of salt itself does not change. This calculator gives grams; use a scale, not a spoon.