Calculate how many grams of salt to dissolve for a wet brine at the strength you want.
| Salt | – |
Use this brine calculator for chicken, pork chops, or a turkey soak before roasting: you have a pot of water and a target salt percent. This is table salt in water only; bacon curing with nitrite is a different, regulated formula.
Salt mass = litres of water × 1000 × (salt percent ÷ 100). A 5% brine is a common poultry wet brine (50 g of salt per litre of water). For water, 1 L weighs about 1 kg, so the old kitchen habit of weighing the pot still matches litres. Water can be entered in litres or gallons; salt is returned in grams.
Water: Water in the brining pot. 2 L is a small stockpot for a chicken.
Salt (%): Salt as a percent of the water weight. Type 5 for a typical wet brine; 3 is milder.
Salt: Mass of salt to dissolve.
Related calculators