Brine Calculator
Scientific precision for juicier meat. Equilibrium and Gradient methods supported.
Higher salt %, shorter time (hours).
Brine Recipe:
Kosher Salt
Total weight needed
0g
Sugar
(Optional)
0g
Tip:
Dissolve the salt and sugar in a small amount of boiling water first, then mix with cold water/ice to reach the total volume. Brine must be COLD before adding meat.Science of Brining
How Brining Works
Brining works via diffusion and osmosis. Salt ions move from the salty brine into the less-salty meat cells. Once inside, salt denatures protein strands, causing them to unwind and trap water molecules. This means less moisture is squeezed out during cooking.
Diamond Crystal vs Morton's
Always weigh your salt! Different brands of Kosher salt have vastly different crystal sizes.
- 1 cup of Morton's = ~250g
- 1 cup of Diamond Crystal = ~135g
By using grams in this calculator, you ensure the salinity is correct regardless of salt brand.
FAQ
Gradient vs Equilibrium Brining?
Gradient (Traditional) uses a high-salt solution for a short time. It's faster but risks over-salting the outside. Equilibrium uses a specific salt % based on total weight (meat+water) and takes longer (days), but makes it impossible to over-salt.
What salt percentage should I use?
For Equilibrium: 1.0% to 2.0% is standard (1.5% is a good sweet spot). For Gradient: 5% to 6% is typical for a 12-24hr soak.
Does sugar matter?
Sugar helps balance the harshness of the salt and aids in browning (Maillard reaction) when cooking. It's optional but recommended for pork and poultry.
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