Calculate precise salt and sugar amounts for wet brines. Supports different salt types, brine methods, and includes timing recommendations.
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Brining transforms dry, bland meat into juicy, flavorful perfection. Our calculator helps you create the ideal salt-to-water ratio for any brine type.
Brining is the process of soaking meat in salted water. Through osmosis, salt penetrates the meat, denaturing proteins to retain more moisture during cooking. The result is juicier, more flavorful meat.
Basic Brine Formula
Salt = Water × Salt PercentageBrined meat retains up to 15% more moisture during cooking.
Salt penetrates deep into the meat, seasoning throughout.
Brined meat is less likely to dry out if slightly overcooked.
Basic brine (5-8% salt) works in 4-24 hours. Equilibrium brine (2-3% of total weight) takes longer but won't over-salt. Quick brine (10%+) works in 30 min to 2 hours.