Cooking Tools
Brine Ratio Calculator
Enter your brine's water volume and target salt percentage to calculate how much salt (and sugar) to add.
100g
salt
A basic wet brine is usually 3-10% salt by weight of the water — 5% is a common starting point for poultry and pork. This uses water's density of about 1g/mL, so grams of water and mL of water are treated as equal.
How to use this tool
- 1Enter the water volume.
- 2Enter a target salt percentage.
- 3Optionally enter a sugar percentage.
- 4See the amounts needed.
Frequently asked questions
What salt percentage should I use?+
3-10% is the common range for wet brines — 5% is a frequent starting point for poultry and pork, with longer brine times usually pairing with lower percentages.