Work out the salt for a brine from the water and salt percentage, or for a dry brine from the weight of the food.
Last updated: November 7, 2026
Wet brine and dry brine
Brining means soaking food in salted water. The salt helps the meat's fibers take up and hold water, so it cooks juicier and is seasoned all the way through. Wet brine: • Salt (g) = water (ml) × salt percentage ÷ 100 • 5% in 1 liter of water is 50 g of salt • Typically 5–6% for chicken and turkey, 3–5% for fish and 5–7% for pork and lamb Dry brine: • Salt (g) = food weight × percentage ÷ 100 • Typically 0.75–1.5%. For 2 kg of meat at 1%, that is 20 g Example: 1 liter of water at 5% needs 50 g of salt. The teaspoon figure assumes fine table salt at about 6 g per teaspoon. Coarse or kosher salt is lighter by volume, so always weigh it. Timing: 1–2 hours for chicken pieces, 4–12 hours for a whole chicken and 12–24 hours for a whole turkey. Leave it too long and the meat turns salty and soft. Keep the brine in the fridge and throw it away after use.
Common questions about brining
A 5% brine is a common all-purpose strength: 50 g of salt per liter of water. Use 3% (30 g) for a light brine and 6–7% (60–70 g) for a strong one.
Other tools you may find useful
Enough water to cover the food.
% of the water's weight. Usually 3–6.