Brine Calculator
Calculate the perfect wet brine for any protein. Enter your meat type and weight to get precise water, salt, and optional sugar measurements.
Your Brine Recipe
Salt amounts are for Diamond Crystal kosher salt. Use half for Morton kosher or table salt.
How Wet Brining Works
Wet brining submerges meat in a salt water solution. The salt penetrates the meat through osmosis and diffusion, seasoning it throughout while denaturing proteins to retain more moisture during cooking. The result is juicier, more flavorful meat that is nearly impossible to dry out. Brining is especially beneficial for lean proteins like chicken breast, turkey, and pork loin that tend to dry out during cooking.
The standard brine concentration is 5-6% salt by water weight, which translates to about 1 cup of kosher salt per gallon of water. Adding sugar balances the salt and promotes browning. Common aromatics include bay leaves, peppercorns, garlic, thyme, and citrus. Dissolve salt and sugar in warm water first, then chill the brine to below 40°F before adding meat. Always brine in the refrigerator, never at room temperature.
Pro Tip: After brining, pat the meat completely dry with paper towels before cooking. For poultry, let it air-dry uncovered in the refrigerator for 2-4 hours after brining for the crispiest skin.