What is the difference between wet and dry brining?

Wet brining involves submerging meat in a salt-water solution (5% salt). The meat absorbs the brine, increasing moisture and seasoning throughout. Dry brining means rubbing salt directly onto the meat and refrigerating uncovered. The salt draws out moisture, dissolves into it, and is then reabsorbed. Dry brining produces crispier skin and more concentrated flavour; wet brining is better for lean cuts that tend to dry out.

How much salt should I use for brining?

For wet brine, the standard concentration is 50g salt per litre of water (5%). For dry brine, use approximately 10g of salt per kilogram of meat. These are guidelines — some recipes use less salt for longer brining times or more for shorter times. Table salt, sea salt, and kosher salt can all be used, but measure by weight as they have different volumes.

How long should I brine meat?

Wet brining: small cuts (chicken breasts, chops) need 2-4 hours. Medium joints (whole chicken, small turkey) need 4-12 hours. Large joints (turkey, large ham) need 12-24 hours. Dry brining takes longer: 12-24 hours for small joints, up to 72 hours for very large ones. Do not over-brine — the meat can become unpleasantly salty and the texture can become mushy.

Should I rinse meat after brining?

After wet brining, pat the meat dry with kitchen paper but there is no need to rinse if you used the standard 5% solution. After dry brining, you may want to brush off any undissolved salt, but again rinsing is generally not necessary at the recommended salt levels. If your meat tastes too salty after brining, use less salt or brine for a shorter time next time.

Can I add flavourings to brine?

Absolutely. Common additions to wet brine include sugar (for balance and browning), bay leaves, peppercorns, garlic, thyme, juniper berries, and citrus zest. For dry brine, mix the salt with herbs, spices, or citrus zest before rubbing onto the meat. Sugar is particularly effective in wet brine for poultry — it helps with browning and balances the salt flavour.

BakeCalcs

Brine Calculator

Calculate salt and water quantities for wet or dry brining by meat weight.

Meat Weight

Brine Type

How We Calculate This

For wet brining, this calculator uses the standard 5% salt solution (50g salt per litre of water) and estimates the water volume needed based on the meat weight — approximately 1 litre per kilogram to ensure the meat is submerged.

For dry brining, the calculator uses 10g of salt per kilogram of meat. Brining times are estimated based on the size of the joint — larger pieces need longer for the salt to penetrate to the centre. Sugar is shown as an optional addition at half the salt quantity.

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Last updated: February 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.