Brining Mistakes to Avoid: Salt, Time and Safety

The sources describe a short list of avoidable problems: measuring the salt by volume without naming the salt, brining past the maximum time, brining meat that already contains salt, brining at the wrong temperature, and cutting the salt in a fermented vegetable. Each one is explained below with the reason and the number from the calculator.

Measuring salt by the spoon

Salt crystals differ in size, so a spoonful holds different weights of different salts. America's Test Kitchen's salt comparison gives about 2.8 g per teaspoon for Diamond Crystal, 4.8 g for Morton kosher and about 6 g for table salt. A recipe that says "3 tablespoons of salt" can therefore mean very different brines. The calculator's 5.71% brine for 1 quart (0.95 L) of water is 54 g of salt, which is 3/8 cup Diamond Crystal, 1/4 cup Morton kosher or 3 Tbsp table salt.

Weigh the salt in grams, or use the volume for the salt you actually have. The kosher salt versus table salt guide explains how the salt types differ.

Using the wrong strength for the time

Each strength comes with its own window. Whole chicken at 5.71% takes 4 to 6 hours, and at 7.61% it takes 30 minutes to 1 hour. Pairing the stronger brine with the longer time puts the meat past the 1 hour maximum for that strength.

The percentages also have a basis. A wet brine is a percentage of the water and a dry brine is a percentage of the food. Brine percentages explained covers the difference.

Brining past the maximum

The maximum has a reason. The Kitchn's 5 Smart Tips for Better Brined Meat page says that for pork chops, chicken and other small cuts, the meat can start to become mushy after a couple of hours in a brine. Amazing Ribs reports a test by Greg Blonder in which a half-pound boneless chicken breast held about 1.5% salt inside after 8 hours in a 6% brine, and calls an internal level of 1.5% to 2% much too salty to eat. That test shows meat becomes too salty over hours; it does not set the maximum. For fish, the calculator's limits are the times America's Test Kitchen gives, and ATK does not state a reason for them. Sitka Seafood Market, a retailer guide, gives 12 minutes for the same volumes as ATK's 15 minute brine, which is the more conservative figure. The over-brining guide covers what happens when a brine runs long, and how long to brine meat covers the windows for each food.

For chicken breast at the standard strength, the calculator shows this warning:

Brining meat that already has salt

Morton Salt advises against brining meat labeled basted, enhanced or marinated, or meat that is already kosher. Destination BBQ says enhanced, self-basting and kosher meat has already been salt-treated and is essentially pre-brined, and that you might dry-brine it very lightly or not brine it at all. America's Test Kitchen's roasted brined turkey recipe says not to brine a kosher or self-basting turkey, and its 30-Minute Brine page says not to brine enhanced chops injected with a salt solution. Check the label first.

Brining warm, or reusing the brine

Brine in the refrigerator at 40°F (4°C) or below. USDA FSIS says the refrigerator should be at 40°F (4°C) or below. Amazing Ribs says visible unmelted ice means the brine is probably below 40°F (4°C), so add ice as needed while the meat is in it. The USDA says to keep brining poultry in the refrigerator, fully submerged, and to discard the brine afterward.

For turkey, the USDA and the University of Wisconsin Extension say not to brine any longer than two days. The University of Wisconsin Extension also says not to wash the turkey before brining, because washing raw poultry can cause cross-contamination. Morton Salt says not to brine a turkey you plan to deep fry. The whole turkey guide covers the strengths and times for turkey.

Adjusting the salt to the meat instead of the water

The percentage is of the water, so the salt follows the water. America's Test Kitchen's brine-to-chicken ratio test found four and eight chicken breasts equally seasoned in the same 2 quarts of water with the same salt, as long as the meat stayed submerged. Adding meat does not call for more salt, and using more water does. If the meat floats above the surface, add water and salt in proportion.

Skipping the dry-off, or salting twice

When you take the meat out of the brine, pat it dry. Amazing Ribs says patting dry is important because the surface might steam and not brown properly. For skin-on poultry, Amazing Ribs says wet brines make the skin soggy and suggests a dry brine. The wet versus dry brine guide compares the two.

Salt added after a dry brine counts too. The Kitchn author found a 12 hour dry-brined steak too salty after salting it again just before cooking. The dry brine steak guide covers steak at each salt level.

Mistakes with fermented vegetables

• Cutting the salt. The National Center for Home Food Preservation says salt is vital to the safety and texture of fermented vegetables, and the Humboldt and Del Norte Master Food Preservers (UC Cooperative Extension) say going below 1.5% salt will rot cabbage. Do not reduce the salt below the amount shown.
• Letting vegetables rise above the brine. The UC Davis food safety program says mold grows where the ferment meets air, and that confirmed mold on any part of a ferment means it should be discarded. Sources word surface growth differently: NCHFP's Dill Pickles page says to remove surface scum or mold promptly from fermenting pickles, Penn State Extension says not to taste kraut that shows mold, and the Humboldt and Del Norte Master Food Preservers say white scum on kraut is from yeast, should be removed daily and is no reason to discard the kraut.
• Fermenting too warm. University of Minnesota Extension says temperatures over 78°F (26°C) can cause over fermentation and spoilage, and temperatures below 60°F (16°C) inhibit fermentation. The University of Minnesota range is 68 to 72°F (20 to 22°C).
• Using iodized salt. Use salt without iodine or anti-caking additives. University of Minnesota Extension says iodine can interfere with fermentation.
• Canning the result. Fermenting is not canning. Do not can the fermented result unless you follow a tested canning procedure from the National Center for Home Food Preservation or a university extension service.

How to ferment vegetables gives the full steps.

Mixing up processes

Curing with nitrite or curing salt (ham, bacon, corned beef, pastrami), canning and vinegar pickling are different processes. The calculator does not cover them and gives no amounts for them. For the first brine, how to brine meat gives the steps, and the calculator gives the amounts.