Calculate the right salt-to-water ratio for wet or dry brines. Select your meat type and weight for exact salt amounts and brining times.
Water
8.0 cups (1.9L)
Kosher Salt
6.3 tbsp (95g)
Sugar (optional)
3.2 tbsp
Brine Time
4h – 8h
Pat dry for crispy skin
Always brine in the refrigerator. Rinse and pat dry before cooking.
Your brine: 5.7% salt
Submerge
Keep meat fully covered in brine
Chill
Refrigerate at 34-40°F
Pat Dry
Dry surface before cooking
Brining is the single most effective way to prevent dry meat. Salt changes the protein structure, allowing the meat to absorb and retain more moisture during cooking. A properly brined chicken breast can retain up to 10% more juice compared to unbrined. The process also seasons the meat all the way through, not just on the surface. Even lean cuts like pork loin and turkey breast become noticeably juicier after brining.
Wet brining submerges meat in a salt-water solution, adding moisture and seasoning throughout. Dry brining rubs salt directly on the surface, drawing out moisture that then gets reabsorbed as a concentrated brine. Dry brining produces crispier skin and takes up less fridge space, while wet brining is faster and adds more moisture.
Yes. Brining too long makes meat overly salty and can give it a mushy texture, especially with poultry. Follow the recommended times closely. Fish and shrimp are particularly sensitive — even 15-30 minutes over can make them too salty.
Kosher salt (Diamond Crystal or Morton's) is preferred because its larger crystals are easier to measure and dissolve cleanly. If using table salt, use about half the amount, as it's much denser. Sea salt works too but can be expensive in large quantities.
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