Grillanto

Expert grilling and plancha know-how for Canadian backyards.

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Wet brine and dry salting calculator

Choose wet brining or dry salting, then enter your own salt percentage.

Wet percentages use meat + water; dry percentages use meat only. No salt level is recommended.

Enter your quantities to see the result.

Method and limitations

Wet brine: salt = (meat + water) × salt percentage / 100. Dry salting: salt = meat × salt percentage / 100. Sugar uses the same base; leaving its field empty means none. All masses are in grams. Percentages describe added ingredients relative to that base, not the final solution concentration. This is arithmetic only: it does not establish a safe preservation process, brining time or suitable salt level.

Sources

No external reference is documented for this calculation; its method and limitations are described above.