Brine & Injection Calculator

Professional-grade salt/sugar calculations for dry brining, equilibrium immersion brine, and injection brine. For curing salt (nitrite) math, use our Cure PPM Calculator.

How it works: Choose a method, enter meat weight and targets, and we’ll output precise salt/sugar amounts. This tool is for general culinary use—always follow safe handling and see our Meat Safety & Storage.

Global Settings

Units

Default Sugar % (optional)

Applied when a sugar % is left blank.

Rounding

Dry Brine

Coat meat directly with salt (and optional sugar/spices). Typical salt: 1.25%–2.0% of meat weight.

Meat Weight

Enter weight in kg or lb (follows Units setting).

Target Salt % of Meat

Sugar % of Meat (optional)

Equilibrium Brine (Immersion)

Salt % targets are applied to the combined mass of meat + water. Common range: 1.5%–2.0% salt. Default water is 20% of meat weight.

Meat Weight

Enter weight in kg or lb.

Water % of Meat

Target Salt % (of meat + water)

Sugar % (of meat + water, optional)

Injection Brine

We compute your brine mix and show the expected final salt % after pumping. Defaults: 10% pump, 8% brine salt, 1% brine sugar. Brine batch includes +10% extra.

Meat Weight

Enter weight in kg or lb.

Pump %

Brine Salt %

Brine Sugar % (optional)

Need curing salt (nitrite) math for injection? Use the Cure PPM Calculator.

Heads-up: Outputs are estimates based on your inputs and standard assumptions (e.g., brine density ≈ water). Always taste and adjust responsibly, and follow safe handling. See Meat Safety & Storage.