Dry Brine Salt Calculator
Estimate dry-brine salt from the meat weight, then show an approximate volume for the selected salt brand because crystal size changes volume measurements.
Timing
Keep the refrigerator at 40°F or colder. Use a rack over a rimmed pan on a low shelf below ready-to-eat food, contain raw-meat drips, and sanitize contact surfaces. Culinary planning windows (not food-safety limits): 1-12 hr for chops and chicken pieces, 12-24 hr for a whole chicken or roast, and 24-48 hr for turkey. More detail in the dry brine guide.
Salt amounts are for flavor. Always cook meat to its USDA safe minimum temperature regardless of brining.
Salt weight and volume
Salt grams = meat grams × salt percentage ÷ 100. The Morton kosher label lists 1.2 g per 1/4 tsp (about 4.8 g per tsp); the Morton table salt label lists 1.5 g per 1/4 tsp (about 6.0 g per tsp). Labels checked October 15, 2026. Diamond Crystal kosher uses the existing approximate 2.8 g per tsp estimate. These volume estimates are not universal across brands, crystal sizes or measuring methods; weigh salt when possible.
Frequently asked questions
How much salt do I use to dry brine?
About 0.5% of the meat's weight in salt is a reliable starting point, roughly 2-2.5 grams of kosher salt per pound. Weigh it, since salt brands differ a lot by volume.
Why does salt brand matter?
Crystal size varies: a teaspoon of Diamond Crystal kosher weighs far less than a teaspoon of Morton kosher or table salt. Measuring by weight avoids over- or under-salting.
How long should I dry brine?
Rest uncovered in the fridge: 1-12 hours for chops and chicken pieces, 12-24 hours for a whole chicken or roast, and 24-48 hours for a turkey.