🧂 Dry-Brine & Wet-Brine Salt Calculator
Enter the meat weight (or the water volume) and a salt percentage to get the exact salt in grams and approximate teaspoons — corrected for whether you're using table or kosher salt.
🧂 Dry brine — Diamond Crystal kosher salt
Weigh salt when you can — a teaspoon of fluffy Diamond Crystal kosher weighs less than half a teaspoon of fine table salt, so the spoon figures above are approximate and change with the salt type selected. Dry-brine uncovered in the fridge (a few hours up to overnight for steaks, longer for roasts and whole birds); keep wet brines refrigerated.
General educational guidance, not a substitute for food-safety authorities (USDA/FSA). Keep brining meat cold and cook to a safe internal temperature verified with a calibrated thermometer.
Salt by weight, not by the pinch
Seasoning ahead is the difference between meat salted on the surface and meat seasoned all the way through. Salt draws out moisture, dissolves into a concentrated brine, and is then reabsorbed, carrying flavour deep into the muscle and leaving a drier surface that sears and crisps. Percentage-based salting takes the guesswork out: scale the salt to the meat and it comes out consistent every time.
The catch is the spoon. Kosher and table salts differ so much by volume that a recipe written for one can badly over- or under-season with the other. A cheap kitchen scale solves it — weigh the salt, and the flakes stop mattering.
❓ Frequently Asked Questions
How much salt do I use to dry-brine meat?
A good default is about 1% of the meat's weight — roughly 10 g of salt per kilogram, or a bit under half a teaspoon of table salt per pound. Many cooks work in the 0.75–1.5% range depending on taste and how long the brine has to work. This calculator converts your chosen percentage into grams and approximate spoons.
What's the difference between a dry brine and a wet brine?
A dry brine seasons the surface directly with salt and draws moisture back in as it dissolves, giving deeper seasoning and a drier surface that browns better. A wet brine dissolves salt in water and submerges the meat, adding moisture — handy for lean cuts like poultry and pork chops. The calculator handles both.
Why does the type of salt matter so much?
Because salts differ enormously by volume. A level teaspoon of dense fine table salt weighs about 6 g, Morton kosher about 4.8 g, and airy Diamond Crystal kosher only about 2.8 g. Measuring salt by the spoon without accounting for type is how food ends up under- or over-salted — so weigh it when you can.
How long should I brine?
Dry-brine steaks and chops for anywhere from 45 minutes to overnight, uncovered in the fridge; larger roasts and whole birds benefit from 12–48 hours. Wet brines are usually shorter — a few hours for chops, up to overnight for a whole chicken. Keep everything refrigerated throughout.
How strong should a wet brine be?
A typical all-purpose wet brine is around 5–6% salt by the weight of the water. Stronger brines season faster but can over-salt if left too long; lighter brines are gentler and more forgiving. Dissolve the salt fully before adding the meat, and keep it cold.
Is this food-safety advice?
No. This is general educational guidance, not a substitute for food-safety authorities such as the USDA or FSA. Always brine meat in the refrigerator, never at room temperature, and cook to a safe internal temperature confirmed with a calibrated thermometer.