What a brine percentage means
A brine’s strength is the weight of salt compared with the weight of water. One liter of water weighs 1,000 g, so:
- Salt (g) = water (L) × 1,000 × percentage ÷ 100
- 1 US gallon = 3.785 L, 1 quart = 0.946 L
A 5% brine is the classic all-purpose strength for a few hours to a day. Use 3 to 4% for longer soaks such as a whole turkey overnight, and 2 to 3% for fish and shrimp, which absorb salt quickly.
Worked example
You want 1 gallon of 5% brine for pork chops:
- Water: 1 gal = 3.785 L.
- Salt: 3.785 × 1,000 × 5 ÷ 100 = 189 g, or 6.7 oz.
- In spoons, that is 22.5 tbsp of Diamond Crystal kosher salt, 13.1 tbsp of Morton kosher salt or 10.5 tbsp of table salt.
Why salt brands matter
Kosher salt crystals are shaped differently by each maker, so a spoonful weighs very different amounts:
| Salt | Weight per tablespoon | Salt for 1 gallon at 5% |
|---|---|---|
| Diamond Crystal kosher | about 8.4 g | 22.5 tbsp (1 ⅖ cups) |
| Morton kosher | about 14.4 g | 13.1 tbsp |
| Table salt | about 18 g | 10.5 tbsp |
A recipe written for Diamond Crystal will be almost twice as salty with Morton if you measure by volume. Weighing the salt solves the problem. Table salt with iodine works but can give a slight off-taste in long brines.
Brining times
| Food | Brine | Time |
|---|---|---|
| Shrimp, fish fillets | 3% | 15 to 30 minutes |
| Chicken breasts, pork chops | 5% | 1 to 2 hours |
| Whole chicken | 5% | 4 to 12 hours |
| Whole turkey | 3 to 5% | 12 to 24 hours |
| Pork shoulder | 5% | 12 to 24 hours |
Safety and tips
- Dissolve the salt in part of the water, warmed, then add the rest cold, and make sure the brine is below 40 °F before adding meat.
- Keep the container in the fridge or a cooler with ice for the whole time.
- Do not brine turkeys sold as enhanced, self-basting or kosher; they are already salted.
- Sugar is optional; it helps browning and balances the salt. A sugar weight of half to equal the salt weight is common.
- Discard used brine; never reuse it as a sauce.