Brine Time Calculator
Wet brine: ~1 hr per lb (max 8 hr poultry). Dry brine: 12-24 hr regardless of size.
Result
Brine time
8.0 hr
Capped at 8 hr — longer = mushy texture.
- Weight12 lb
- Brine typewet
- Time8.0 hr
- Salt rule1 cup kosher salt per gallon water
- Temperature40°F or below (fridge only)
Step-by-step
- Wet brine: ~1 hr/lb capped at 8 hr → 8.0 hr.
- Always brine in fridge at ≤40°F; never room temp.
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
Dry: better skin, easier (no big container), better flavor concentration. Wet: more juicy. Modern consensus: dry for poultry, wet for pork chops.
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