Brine Concentration: Salt Grams for Wet and Dry Brines
October 29, 2026
A brine's strength is the weight of salt as a percentage of the total solution weight. To make a w% brine, the salt weight = w ÷ (100 − w) × water weight. For a 6% brine with 1 gallon (3,785 g) of water: 6 ÷ 94 × 3,785 = 241.6 g of salt. The total solution is 4,027 g, of which 241.6 g is 6%.
For a quick approximation, many cooks use salt = w% × water weight (6% × 3,785 = 227 g), which gives a slightly weaker brine (5.7%), but the exact formula is easy.
Skip the math and get your answer instantly:
Open the Percentage Calculator →Salt per Gallon of Water
Using the exact formula for 3,785 g (1 US gallon) of water: 3% brine: 117 g; 5%: 199 g; 6%: 242 g; 8%: 329 g. Seawater is about 3.5% salt. Poultry and pork brines are commonly 5% to 6% for several hours (up to 8% for short brines of thin cuts, with care to avoid over-salting). Vegetable pickling brines range from 2% to 5%; fermenting sauerkraut uses 2% salt by weight of the cabbage. Cure for bacon and ham requires specific curing salts and amounts; follow a tested recipe.
| Brine strength | Salt per 1 L of water | Salt per gallon (3,785 g) | Typical use |
|---|---|---|---|
| 3% | 30.9 g | 117 g | Light fish brine |
| 5% | 52.6 g | 199 g | Chicken, pork chops |
| 6% | 63.8 g | 242 g | Turkey, whole chicken |
| 8% | 87.0 g | 329 g | Short brine, thin cuts |
Dry Brining
A dry brine rubs salt on the surface, which draws out moisture and then reabsorbs it. A common amount is 1% of the meat weight (about 0.75% to 1.5%). A 12-pound turkey weighs 5,443 g, so 54 g of salt. A 3-pound chicken (1,361 g) takes about 14 g. Refrigerate uncovered for 24 to 48 hours for poultry, which also dries the skin for crisping. A steak benefits from 0.5% to 1% salt for as little as 40 minutes or up to a day.
Weight vs. Volume
Salts differ in density: a tablespoon of fine table salt weighs about 18 g, Diamond Crystal kosher salt about 8 to 9 g, and Morton kosher salt about 14 to 15 g. Swapping one for another by volume can change the brine strength by a factor of two. Always use a scale. Use non-iodized salt for fermenting and pickling if the iodine bothers you, and pure salt without anti-caking agents for clear brines.
Safety
Brine in the refrigerator at 40°F (4°C) or colder, never at room temperature, and discard used brine. Rinse or pat dry, and adjust the added salt in the final recipe. People on sodium-restricted diets should account for the salt that is absorbed.
Frequently Asked Questions
How do I compute salt for a brine?
Salt weight = w ÷ (100 − w) × water weight.
How much salt for a 6% brine in 1 gallon?
About 242 g.
How much salt for a dry brine?
About 1% of the meat's weight.
Why use weight instead of spoons?
Different salts have very different densities.
What is a typical sauerkraut salt amount?
About 2% of the cabbage weight.