What does this tool do?
A wet brine is defined by how much salt it contains relative to the water. Weighing the salt is far more consistent than measuring spoons, especially with coarse kosher salt. This tool also shows the strength as a share of the finished brine.
The Formula
Salt (g) = water (ml) × salt % ÷ 100; sugar (g) = water (ml) × sugar % ÷ 100Frequently Asked Questions
What brine percentage should I use?
A 5% wet brine is a common starting point for poultry and pork; 2–3% is milder. Equilibrium brining uses 1.5–2% salt by total weight, including the meat.
Can I reuse brine?
No. Used brine contains raw juices and has an unknown salt concentration; discard it. Make a fresh batch and keep the meat refrigerated while brining.