Wet brine calculator
Salinity is expressed as % of the water weight (e.g. 5% = 50 g salt per 1000 g water). Typical wet brines sit around 4–6% salt.
Salt to add:
Sugar to add:
Total dissolved solids:
Dissolve salt (and sugar) completely in cool water before submerging meat. Refrigerate during brining. Adjust recipes with cure #1/nitrates separately — not covered here.
Salinity is expressed as % of the water weight (e.g. 5% = 50 g salt per 1000 g water). Typical wet brines sit around 4–6% salt.