Can You Over-Brine Meat? Maximum Brine Times
Published
Yes. Meat that stays in a brine past the stated time takes up more salt than it needs, and it can end up too salty to eat. Every food in the calculator has a maximum time. For boneless chicken breast the maximum is 1 hr, for a whole chicken at the standard strength it is 6 hr, for pork chops it is 1 hr, for shrimp it is 45 min and for salmon it is 15 min.
The maximums come from the sources the calculator cites for each food and strength, and the numbers below come from the same data as the calculator. Where sources disagree the calculator usually keeps the shorter maximum. Cook the Story gives ranges and states no separate maximum for a whole chicken, so the calculator uses the top of its range. For fish it keeps America's Test Kitchen's 15 minutes, although a retailer guide gives 12.
What the sources say goes wrong
AmazingRibs.com 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 it calls an internal level of 1.5% to 2% much too salty to eat. The test shows that meat becomes too salty over hours; it does not set the calculator's maximum.
The Splendid Table's brine time guide says meat brined too long becomes over-salted, spongy and pickle-like, and says fish should brine no more than 1 1/2 hours because its structure is delicate. The calculator's fish maximum is shorter, at 15 minutes. Great British Chefs says that fish left in its own 10 percent brine past its stated time begins to cure, a warning the calculator does not use for its fish limits.
Why time matters
Salt does not reach the middle of a piece of meat at once. Cook's Illustrated, from America's Test Kitchen, measured salt in dry-salted turkey meat. At 1 hour the outermost 5 mm was far too salty at 1.82% while the rest stayed at about 0.1%, and at 24 hours much of the meat was near the 0.5% level tasters liked.
The salt also changes the muscle. USDA FSIS says salt dissolves protein in muscle and that the salt and protein reduce moisture loss during cooking. Neither it nor AmazingRibs.com says at what point the texture changes. AmazingRibs.com gives its brine times by thickness, about 1 hour for meat 1 inch (2.5 cm) thick and about 4 hours for meat 2 inches (5 cm) thick.
Maximum times by food and strength
The strength changes the maximum. For a whole chicken the standard brine at 5.71% allows 4 to 6 hr, and the stronger brine at 7.61% allows 30 min to 1 hr.
Chicken breast
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 2 lb |
|---|---|---|---|---|
| Lighter About 3.8 g of table salt per 100 g of water, from America's Test Kitchen. see warning | 3.8% of water | 36 g (1.3 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 144 g (5.1 oz) 1 1/8 cups Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 30 min to 1 hr |
| Standard About 5.71 g of table salt per 100 g of water, the same strength The Kitchn and Cook the Story give for table salt. see warning | 5.71% of water | 54 g (1.9 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 216 g (7.6 oz) 1 5/8 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine meat that is labeled basted, enhanced, marinated or kosher (Morton Salt, It's Time To Brine). Destination BBQ (Brining math explained) 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.
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
Do not brine longer than 1 hr. America's Test Kitchen gives 1 hour as the longest time at this strength. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) 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. Applies to: Lighter.
Do not brine longer than 1 hr. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) 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 shown here. Applies to: Standard.
Notes
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
The water shown is a default of 0.5 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
Warning
Do not brine meat that is labeled basted, enhanced, marinated or kosher. Morton Salt advises against it. 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.
The maximum is 1 hr at the lighter strength, 3.8%, where America's Test Kitchen gives 1 hour as the longest time. At the standard strength, 5.71%:
Warning
Do not brine longer than 1 hr. 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 shown here.
Whole chicken
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 4 lb |
|---|---|---|---|---|
| Standard About 5.71 g of table salt per 100 g of water, from Cook the Story. Amazing Ribs (6%) and Destination BBQ (5% to 7%) give similar weight-based strengths. see warning | 5.71% of water | 54 g (1.9 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 216 g (7.6 oz) 1 5/8 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 4 to 6 hr |
| Stronger, short About 7.61 g of table salt per 100 g of water for a 30 to 60 minute brine, from America's Test Kitchen. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 6 hr. Cook the Story gives 4 to 6 hours for a whole chicken and states no separate maximum; the calculator's maximum is the top of that range, 6 hours. 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 shown here. Applies to: Standard.
Do not brine longer than 1 hr. America's Test Kitchen gives 1 hour as the longest time at this strength. 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 shown here. Applies to: Stronger, short.
Warning
Do not brine longer than 6 hr. Cook the Story gives 4 to 6 hours for a whole chicken and states no separate maximum; the calculator's maximum is the top of that range, 6 hours. 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 shown here.
Pork chops
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 2 lb |
|---|---|---|---|---|
| Lighter About 3.8 g of table salt per 100 g of water, from America's Test Kitchen. see warning | 3.8% of water | 36 g (1.3 oz) 1/4 cup Diamond Crystal kosher 2 1/2 Tbsp Morton kosher 2 Tbsp Table salt | 144 g (5.1 oz) 1 1/8 cups Diamond Crystal kosher 5/8 cup Morton kosher 1/2 cup Table salt | 1 hr |
| Standard About 5.71 g of table salt per 100 g of water, the same strength The Kitchn and Cook the Story give for table salt. see warning | 5.71% of water | 54 g (1.9 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 216 g (7.6 oz) 1 5/8 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 30 min to 1 hr |
| Stronger, short About 7.61 g of table salt per 100 g of water for a 30 to 60 minute brine, from America's Test Kitchen and Napoleon Grills. see warning | 7.61% of water | 72 g (2.5 oz) 1/2 cup Diamond Crystal kosher 3/8 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 30 min to 1 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine meat that is labeled basted, enhanced, marinated or kosher (Morton Salt, It's Time To Brine). Destination BBQ (Brining math explained) 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 30-Minute Brine page says not to brine enhanced chops injected with a salt solution.
Do not brine longer than 1 hr. America's Test Kitchen gives 1 hour at this strength for chops 1 1/2 inches (3.8 cm) thick. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) 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. Applies to: Lighter.
Do not brine longer than 1 hr. The Kitchn's 5 Smart Tips for Better Brined Meat page (https://www.thekitchn.com/5-smart-tips-for-better-brined-meat-223759) 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 says internal salt levels of 1.5% to 2% are much too salty to eat. Applies to: Standard.
Do not brine longer than 1 hr. America's Test Kitchen gives 30 minutes and Napoleon Grills about one hour at this strength. Applies to: Stronger, short.
The maximum is 1 hr at all three strengths. At the standard strength, 5.71%:
Warning
Do not brine longer than 1 hr. 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 says internal salt levels of 1.5% to 2% are much too salty to eat.
Shrimp
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1 lb |
|---|---|---|---|---|
| Standard About 1.9 percent salt in water for 30 to 45 minutes. see warning | 1.9% of water | 18 g (0.63 oz) 2 Tbsp Diamond Crystal kosher 1 Tbsp Morton kosher 1 Tbsp Table salt | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 30 to 45 min |
| Quick 50 percent more salt than standard for 20 to 25 minutes. see warning | 2.85% of water | 27 g (0.95 oz) 3 Tbsp Diamond Crystal kosher 2 Tbsp Morton kosher 1 1/2 Tbsp Table salt | 108 g (3.8 oz) 3/4 cup Diamond Crystal kosher 1/2 cup Morton kosher 3/8 cup Table salt | 20 to 25 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 45 min. No source states a limit for shrimp. 45 minutes is the longest soak either source lists. Applies to: Standard.
Do not brine longer than 25 min. No source states a limit for shrimp. 25 minutes is the longest soak ATK lists for the stronger brine. Applies to: Quick.
Notes
The sources do not state a maximum soak for shrimp. Both list 45 minutes or less.
The water shown is a default of 2 quarts per pound of food. Use enough water to cover the food completely. The salt follows the water: if you use a different amount of water, enter it and the salt changes with it.
Warning
Do not brine longer than 45 min. No source states a limit for shrimp. 45 minutes is the longest soak either source lists.
Salmon
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 1.5 lb |
|---|---|---|---|---|
| Standard About 4.65 percent salt in water for 15 minutes. The salt amount is The Kitchn's (22 g in 2 cups of water, which it brines for 45 minutes); the 15 minutes is America's Test Kitchen's, whose own brine works out to 4.75 percent. No single source gives 4.65 percent for 15 minutes: it is the lower of the two strengths with the shorter of the two times. see warning | 4.65% of water | 44 g (1.6 oz) 3/8 cup Diamond Crystal kosher 3 Tbsp Morton kosher 2 1/2 Tbsp Table salt | 176 g (6.2 oz) 1 1/4 cups Diamond Crystal kosher 3/4 cup Morton kosher 5/8 cup Table salt | 15 min |
| Quick About 7.6 percent salt in water for 10 minutes. see warning | 7.6% of water | 71.9 g (2.5 oz) 1/2 cup Diamond Crystal kosher 1/4 cup Morton kosher 1/4 cup Table salt | 288 g (10.2 oz) 2 1/8 cups Diamond Crystal kosher 1 1/4 cups Morton kosher 1 cup Table salt | 10 min |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 15 min. America's Test Kitchen gives 15 minutes at this strength and does not state a longer time or a reason for the limit. Sitka Seafood Market (a retailer guide, https://sitkaseafoodmarket.com/blogs/cooking-guides/how-to-brine-fish) gives a maximum of 12 minutes for 5 tablespoons of kosher or coarse salt in 2 quarts of water, the same volumes as ATK's 15 minute brine, and The Splendid Table (https://www.splendidtable.org/story/2010/11/18/brine-time-guide) says fish should brine no more than 1 1/2 hours because its structure is delicate. The calculator keeps ATK's 15 minutes as the maximum; Sitka's 12 minutes is the more conservative figure. Applies to: Standard.
Do not brine longer than 10 min. America's Test Kitchen gives 10 minutes at this strength and does not state a longer time or a reason for the limit. Applies to: Quick.
Warning
Do not brine longer than 15 min. America's Test Kitchen gives 15 minutes at this strength and does not state a longer time or a reason for the limit. Sitka Seafood Market (a retailer guide) gives a maximum of 12 minutes for 5 tablespoons of kosher or coarse salt in 2 quarts of water, the same volumes as ATK's 15 minute brine, and The Splendid Table says fish should brine no more than 1 1/2 hours because its structure is delicate. The calculator keeps ATK's 15 minutes as the maximum; Sitka's 12 minutes is the more conservative figure.
Warning
Do not brine longer than 10 min. America's Test Kitchen gives 10 minutes at this strength and does not state a longer time or a reason for the limit.
Chicken, dry brine
A dry brine has limits too, though they are longer.
| Strength | Salt percentage | Salt for 2 lb (0.91 kg) | Time for 4 lb |
|---|---|---|---|
| Light About 1/2 teaspoon of Diamond Crystal per pound, 2 to 24 hours. see warning | 0.31% of food | 2.8 g (0.1 oz) 1 tsp Diamond Crystal kosher 1/2 tsp Morton kosher 1/2 tsp Table salt | 2 hr to 1 day |
| Bone-in pieces 3/4 teaspoon of Diamond Crystal per pound for skin-on pieces, 6 to 24 hours. see warning | 0.46% of food | 4.2 g (0.15 oz) 1 1/2 tsp Diamond Crystal kosher 3/4 tsp Morton kosher 3/4 tsp Table salt | 6 hr to 1 day |
| Standard 1 teaspoon of Diamond Crystal per pound for a whole chicken, 6 to 24 hours. see warning | 0.62% of food | 5.6 g (0.2 oz) 2 tsp Diamond Crystal kosher 1 1/4 tsp Morton kosher 1 tsp Table salt | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Do not brine longer than 1 day. Char-Broil gives 24 hours with its plastic-bag method and states no maximum; ATK and Milk Street give 24 hours as the longest time. Applies to: Light.
Do not brine longer than 1 day. ATK gives 24 hours as the longest time for chicken pieces. Applies to: Bone-in pieces.
Do not brine longer than 1 day. ATK and Milk Street both give 24 hours as the longest time. Applies to: Standard.
Note
ATK says to wrap the chicken in plastic wrap if it is salted for longer than 12 hours.
At the light strength, 0.31%, which is the default:
Warning
Do not brine longer than 1 day. Char-Broil gives 24 hours with its plastic-bag method and states no maximum; ATK and Milk Street give 24 hours as the longest time.
Note
ATK says to wrap the chicken in plastic wrap if it is salted for longer than 12 hours.
Longer foods
Turkey is brined for hours, not minutes. The default whole turkey brine at 3.8% is 6 to 12 hr, and the stronger brine at 7.61% is 4 to 6 hr. The turkey brine time chart lists both. A dry-brined turkey is 1 day to 2 days. For the default whole turkey brine:
Warning
Do not brine longer than 12 hr. America's Test Kitchen gives 12 hours in its chart and 14 hours in its recipe at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days.
USDA and the University of Wisconsin Extension say not to brine a turkey longer than two days, at any strength. ATK's prime rib guide says that salting a roast longer than four days risks desiccating the outside unless it is wrapped in plastic, and the dry brine time chart gives the window for each cut.
If you have gone over the time
No source the calculator uses gives a way to take salt back out of meat that has gone over the time. Take the meat out of the brine at once. The Kitchn says to count the extra salt from the brine when you season the final dish.
Time limits are not a substitute for cold
The limits assume food kept cold.
Warning
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Warning
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Warning
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
The food safety guide covers these rules and their sources. To choose a time for your own food, the how long to brine meat guide and the chicken brine time chart list the windows, and the brining mistakes guide covers the other ways a brine goes wrong.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day. Brined and fermented food contains added salt.
Frequently asked questions
Can you over-brine meat?
Yes. Meat left in a brine past the stated time takes up too much salt and can end up too salty to eat. AmazingRibs.com 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 it calls 1.5% to 2% inside much too salty. That test does not set the calculator's maximum.
What is the longest you can brine chicken breast?
The calculator's maximum for boneless chicken breast is 1 hr at both the lighter and the standard strength.
How long can you brine a whole chicken?
At the standard strength of 5.71%, the maximum is 6 hr. At the stronger, shorter strength of 7.61% it is 1 hr.
What happens if you brine fish too long?
Do not brine longer than the time for the strength you use. For salmon the calculator's maximum is 15 min at the standard strength and 10 min at the quick strength, the times America's Test Kitchen gives, and ATK does not state a reason for the limit. Sitka Seafood Market gives 12 minutes for the same volumes as ATK's 15 minute brine, which is the more conservative figure.
Can you leave a turkey in brine overnight?
The default whole turkey brine is 6 to 12 hr, and the calculator's maximum at that strength is 12 hr. USDA and the University of Wisconsin Extension say not to brine any longer than two days.