Brine / marinade salinity calculator

Salt = (Water + Meat) × target % ÷ 100. A 5% brine is roughly ocean strength. Soak time scales with thickness: rule of thumb is 1 hour per cm.

Salt needed
0 g
In teaspoons
0 tsp
Soak time
0 h
Strength
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Reference strengths

  • 0.5–1%: light seasoning, marinades
  • 2–3%: standard wet brine for chicken, pork, turkey
  • 5–6%: stronger brine for shorter soak (e.g. quick fish cures)
  • Dry brine rule: 1% of meat weight in salt, rubbed all over. Refrigerate uncovered for 12–48 h for the best Maillard browning.