Brine Calculator
Equilibrium brining cannot over-salt. Traditional very much can.
Work out Brine. Equilibrium brining cannot over-salt. Traditional very much can. Every rate is an input, not an assertion.
Salt
60 g
Equilibrium brine · 54 h 0 min or longer
Equilibrium brining measures salt against meat and water together, so once it has distributed evenly the meat cannot get any saltier. Leaving it an extra day changes nothing. That is the whole reason to use it. Traditional brining is a strong solution on a timer, and it is unforgiving — a chicken left overnight in a 6% brine is genuinely inedible. It is faster, which is its only real advantage. Salt weight per spoon varies by more than two to one between crystal types, which is why the volumes above differ so much for the same weight. Diamond Crystal kosher is roughly half the weight of table salt per spoon, and recipes rarely say which they meant.
How the Brine Calculator works
Salt and sugar for either brining method, with timing from the thickness of the meat and the same salt weight given in spoons of four different salts. Crystal size changes the volume by more than two to one.
Also known as: how much salt to brine a turkey · equilibrium brine percentage · how long to brine chicken · wet brine salt ratio
Not medical advice. This calculator gives a general estimate, not medical advice. It cannot account for your individual health, medical history, or medication. Talk to a qualified healthcare professional before acting on any result.
Frequently asked questions
What is equilibrium brining?
Measuring salt as a percentage of meat and water together, so once it distributes evenly the meat cannot get any saltier. Leaving it an extra day changes nothing, which is the whole reason to use it.
How long should I brine?
It depends on thickness, not weight — salt diffuses inward, so time goes roughly with the square of the depth. A 5 cm joint takes several times longer than a 2.5 cm one.
What salt percentage should I use?
Around 2% of meat plus water for an equilibrium brine, or 5 to 8% of the water for a traditional one on a timer. Both land at roughly the same seasoning; only the tolerance differs.
Why do the spoon measures differ so much?
Because crystal size changes the weight per spoon by over two to one. Diamond Crystal kosher is roughly half the weight of table salt per tablespoon, and recipes rarely say which they meant.
Can I brine at room temperature?
No. A warm brine is an ideal bacterial culture. Brine in the refrigerator, and if space is short, use a stronger brine for less time rather than a warmer one.
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