Brine Time Calculator
Wet brine: ~1 hr per lb (max 8 hr poultry). Dry brine: 12-24 hr regardless of size.
Result
General calculation reads
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How to use this calculator
- Enter meat weight.
- Pick wet, dry, or fast brine.
- Read time; brine in fridge.
About this calculator
Brining (wet or dry) seasons through and improves moisture retention. Wet brine: 1 cup kosher salt per gallon of water, submerge meat fully, fridge 1 hr per pound up to 8 hr (longer = waterlogged texture). Dry brine: ½ tsp kosher salt per pound rubbed on the skin/surface, fridge uncovered 12-24 hours — exit moisture, crispier skin. Dry brine has become preferred for turkey and chicken; wet brine remains common for pork chops and brisket pre-smoke.
Frequently asked
Wet vs. dry — which is better?+
How much salt for wet brine?+
Can I brine too long?+
Do I rinse after brining?+
What about kosher poultry?+
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