Salt and water amounts for wet or dry brining, plus recommended brine times by protein.
Typical: 3–6%.
Rule of thumb: enough to submerge.
Salt needed
≈ 3.20 tbsp Morton kosher (≈ 17 g/tbsp)
54.4 g
Water
≈ 1.81 L
1,814 g
Protein weight
2,268 g
Brine time
Refrigerated, covered.
12.0 h – 24.0 h
Wet brining submerges the protein in salted water — great for lean birds that dry out. Salt percentage here is by water weight (3% is a balanced all-rounder).
Dry brining rubs salt directly on the surface and rests uncovered in the fridge. Use 1–2% of the protein’s weight. Crispier skin, no dilution of flavor.
Always pat dry before cooking. Do not add more salt to seasoning afterward.
wet brine salt = water_grams × (salt_% ÷ 100)
dry brine salt = protein_grams × (salt_% ÷ 100)
1 tbsp Diamond Crystal kosher salt ≈ 9 g. Morton kosher ≈ 17 g. Table salt ≈ 18 g.
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