Dry Brine Time Chart: Salt and Hours by Meat
Published
These tables list the salt and time for twelve dry brine foods. Every figure comes from the calculator.
A dry brine is salt on the meat with no water, so the salt is a percentage of the food's weight. Amounts are given by weight first, then by volume for each salt type, because a teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and table salt 6 g. Where a source says "kosher salt" without a brand, the calculator reads it as Diamond Crystal, the lightest of the three common salts. America's Test Kitchen's kosher salt taste test weighs Morton at 4.8 g per teaspoon, so the same volume of Morton is about 1.7 times the salt by weight (4.8 g divided by 2.8 g).
Chicken
Whole chicken or bone-in pieces, weighed before salting. The full guide is dry brine chicken.
| 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.
Notes
ATK says to wrap the chicken in plastic wrap if it is salted for longer than 12 hours.
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.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 3 lb (1.36 kg) | 4.2 g (0.15 oz) | 1 1/2 tsp | 1 tsp | 3/4 tsp | 2 hr to 1 day |
| 4 lb (1.81 kg) | 5.6 g (0.2 oz) | 2 tsp | 1 1/4 tsp | 1 tsp | 2 hr to 1 day |
| 5 lb (2.27 kg) | 7 g (0.25 oz) | 2 1/2 tsp | 1 1/2 tsp | 1 1/4 tsp | 2 hr to 1 day |
| 6 lb (2.72 kg) | 8.4 g (0.3 oz) | 1 Tbsp | 1 3/4 tsp | 1 1/2 tsp | 2 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Turkey
Whole turkey, weighed thawed. The full guide is dry brine turkey.
| Strength | Salt percentage | Salt for 8 lb (3.63 kg) | Time for 14 lb |
|---|---|---|---|
| Light About 1 tablespoon of kosher salt per 5 pounds, 24 to 48 hours. see warning | 0.37% of food | 13.4 g (0.47 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 3/4 tsp Morton kosher 2 1/4 tsp Table salt | 1 day to 2 days |
| Standard 1 teaspoon of kosher salt per pound, 24 to 48 hours. see warning | 0.62% of food | 22.5 g (0.79 oz) 2 1/2 Tbsp Diamond Crystal kosher 1 1/2 Tbsp Morton kosher 1 Tbsp Table salt | 1 day to 2 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 2 days. LSU AgCenter says to refrigerate the salted turkey for up to two days. Applies to: Light.
Do not brine longer than 2 days. ATK's tested range tops out at 48 hours. Applies to: Standard.
Note
Cook's Illustrated (America's Test Kitchen), in Salting Turkey: How Long Is Long Enough (https://americastestkitchen.com/cooksillustrated/how_tos/6543-salting-turkey-how-long-is-long-enough), says that too short a wait leaves the outer layers overly salty, and at 1 hour the rest of the meat was bland. 24 hours is the shortest time listed.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 12 lb (5.44 kg) | 20.1 g (0.71 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 1 day to 2 days |
| 14 lb (6.35 kg) | 23.5 g (0.83 oz) | 3 Tbsp | 1 1/2 Tbsp | 1 1/2 Tbsp | 1 day to 2 days |
| 16 lb (7.26 kg) | 26.9 g (0.95 oz) | 3 Tbsp | 2 Tbsp | 1 1/2 Tbsp | 1 day to 2 days |
| 20 lb (9.07 kg) | 33.6 g (1.2 oz) | 1/4 cup | 2 1/2 Tbsp | 2 Tbsp | 1 day to 2 days |
| 24 lb (10.89 kg) | 40.3 g (1.4 oz) | 1/4 cup | 3 Tbsp | 2 Tbsp | 1 day to 2 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Steak
Steaks 1 to 1 1/2 inches thick. The full guide is dry brine steak.
| Strength | Salt percentage | Salt per pound of food | Time for 1 lb |
|---|---|---|---|
| Light About 1/2 teaspoon of Diamond Crystal per pound, 1 to 4 hours. see warning | 0.31% of food | 1.4 g (0.05 oz) 1/2 tsp Diamond Crystal kosher 1/4 tsp Morton kosher 1/4 tsp Table salt | 1 to 4 hr |
| Standard 1 teaspoon of kosher salt per pound, 12 hours uncovered. see warning | 0.62% of food | 2.8 g (0.1 oz) 1 tsp Diamond Crystal kosher 1/2 tsp Morton kosher 1/2 tsp Table salt | 12 hr |
| Full 1 1/2 teaspoons of kosher salt per pound (about 0.93 percent), uncovered in the refrigerator, 45 minutes to 24 hours. see warning | 0.93% of food | 4.2 g (0.15 oz) 1 1/2 tsp Diamond Crystal kosher 1 tsp Morton kosher 3/4 tsp Table salt | 45 min to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 4 hr. Neither source gives a maximum. 4 hours is the upper end of the range AmazingRibs recommends. Applies to: Light.
Do not brine longer than 12 hr. This is a single tested time from one source. The Kitchn author reported the steak seasoned well inside. Applies to: Standard.
Do not brine longer than 1 day. ATK says to salt up to 24 hours before cooking. Applies to: Full.
Note
The Kitchn author found a 12 hour dry-brined steak too salty after salting it again just before cooking. Count any later salt. Applies to: Standard.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 0.7 g (0.02 oz) | 1/4 tsp | 1/4 tsp | less than 1/4 tsp | 1 to 4 hr |
| 1 lb (0.45 kg) | 1.4 g (0.05 oz) | 1/2 tsp | 1/4 tsp | 1/4 tsp | 1 to 4 hr |
| 1.5 lb (0.68 kg) | 2.1 g (0.07 oz) | 3/4 tsp | 1/2 tsp | 1/4 tsp | 1 to 4 hr |
| 2 lb (0.91 kg) | 2.8 g (0.1 oz) | 1 tsp | 1/2 tsp | 1/2 tsp | 1 to 4 hr |
| 3 lb (1.36 kg) | 4.2 g (0.15 oz) | 1 1/2 tsp | 1 tsp | 3/4 tsp | 1 to 4 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Pork chops
Chops 3/4 to 1 inch thick. The full guide is dry brine pork chops.
| Strength | Salt percentage | Salt per pound of food | Time for 1 lb |
|---|---|---|---|
| Light About 1/2 teaspoon of Diamond Crystal per pound, 1 to 4 hours. | 0.31% of food | 1.4 g (0.05 oz) 1/2 tsp Diamond Crystal kosher 1/4 tsp Morton kosher 1/4 tsp Table salt | 1 to 4 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 4 hr. AmazingRibs gives no maximum. 4 hours is the upper end of the range it recommends.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 0.7 g (0.02 oz) | 1/4 tsp | 1/4 tsp | less than 1/4 tsp | 1 to 4 hr |
| 1 lb (0.45 kg) | 1.4 g (0.05 oz) | 1/2 tsp | 1/4 tsp | 1/4 tsp | 1 to 4 hr |
| 2 lb (0.91 kg) | 2.8 g (0.1 oz) | 1 tsp | 1/2 tsp | 1/2 tsp | 1 to 4 hr |
| 3 lb (1.36 kg) | 4.2 g (0.15 oz) | 1 1/2 tsp | 1 tsp | 3/4 tsp | 1 to 4 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Prime rib
Standing rib roast, weighed with the bones. The full guide is dry brine prime rib.
| Strength | Salt percentage | Salt for 4 lb (1.81 kg) | Time for 7 lb |
|---|---|---|---|
| AmazingRibs, 12 to 48 hours About 1/2 teaspoon of kosher salt per pound (about 0.31 percent as Diamond Crystal), wrapped, 12 to 48 hours. see warning | 0.31% of food | 5.6 g (0.2 oz) 2 tsp Diamond Crystal kosher 1 1/4 tsp Morton kosher 1 tsp Table salt | 12 hr to 2 days |
| ATK recipe, 24 to 96 hours 2 tablespoons of kosher salt for a 7 pound roast (about 0.53 percent), uncovered, 24 to 96 hours. see warning | 0.53% of food | 9.6 g (0.34 oz) 1 Tbsp Diamond Crystal kosher 2 tsp Morton kosher 1 1/2 tsp Table salt | 1 day to 4 days |
| ATK roast chart, 6 to 24 hours 1 teaspoon of kosher salt per pound (about 0.62 percent), wrapped, 6 to 24 hours. see warning | 0.62% of food | 11.2 g (0.4 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/4 tsp Morton kosher 1 3/4 tsp Table salt | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 2 days. AmazingRibs gives 48 hours as the longest time for roasts. Applies to: AmazingRibs, 12 to 48 hours.
Do not brine longer than 4 days. America's Test Kitchen's guide, How to Buy and Cook Prime Rib (https://www.americastestkitchen.com/articles/564-a-guide-to-prime-rib), says that salting for longer than four days risks desiccating the exterior unless the roast is wrapped in plastic wrap. The recipe page (Best Prime Rib) gives 24 to 96 hours and does not state the desiccation risk. Applies to: ATK recipe, 24 to 96 hours.
Do not brine longer than 1 day. ATK gives 24 hours as the longest time for roasts in its chart. Applies to: ATK roast chart, 6 to 24 hours.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 4 lb (1.81 kg) | 5.6 g (0.2 oz) | 2 tsp | 1 1/4 tsp | 1 tsp | 12 hr to 2 days |
| 7 lb (3.18 kg) | 9.8 g (0.35 oz) | 1 Tbsp | 2 tsp | 1 3/4 tsp | 12 hr to 2 days |
| 10 lb (4.54 kg) | 14.1 g (0.5 oz) | 1 1/2 Tbsp | 1 Tbsp | 2 1/4 tsp | 12 hr to 2 days |
| 14 lb (6.35 kg) | 19.7 g (0.69 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 12 hr to 2 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Pork loin
Boneless pork loin roast, 3 to 4 lb. The full guide is dry brine pork loin.
| Strength | Salt percentage | Salt for 2 lb (0.91 kg) | Time for 3.5 lb |
|---|---|---|---|
| Light About 1/2 teaspoon of Diamond Crystal per pound, 12 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 | 12 hr to 1 day |
| Standard 1 teaspoon of kosher salt per pound, wrapped, 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.
Warning
Do not brine longer than 1 day. The Kitchn says refrigerate the seasoned loin for up to 1 day. Applies to: Light.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 2 lb (0.91 kg) | 2.8 g (0.1 oz) | 1 tsp | 1/2 tsp | 1/2 tsp | 12 hr to 1 day |
| 3 lb (1.36 kg) | 4.2 g (0.15 oz) | 1 1/2 tsp | 1 tsp | 3/4 tsp | 12 hr to 1 day |
| 4 lb (1.81 kg) | 5.6 g (0.2 oz) | 2 tsp | 1 1/4 tsp | 1 tsp | 12 hr to 1 day |
| 5 lb (2.27 kg) | 7 g (0.25 oz) | 2 1/2 tsp | 1 1/2 tsp | 1 1/4 tsp | 12 hr to 1 day |
| 6 lb (2.72 kg) | 8.4 g (0.3 oz) | 1 Tbsp | 1 3/4 tsp | 1 1/2 tsp | 12 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Pork shoulder
Weighed before salting. The full guide is dry brine pork shoulder. The recipes add sugar or a paste, not counted in the percentages. Standard rests on one publisher, ATK.
| Strength | Salt percentage | Salt for 5 lb (2.27 kg) | Time for 7 lb |
|---|---|---|---|
| Light, 12 to 24 hours About 1 tablespoon of table salt for a 9 pound picnic shoulder, or 0.44 percent, 12 to 24 hours. see warning | 0.44% of food | 10 g (0.35 oz) 1 Tbsp Diamond Crystal kosher 2 tsp Morton kosher 1 3/4 tsp Table salt | 12 hr to 1 day |
| Standard, 12 to 24 hours 3 tablespoons of Diamond Crystal (with 3 tablespoons brown sugar) for a 6 to 7 pound pork butt (about 0.85 percent), wrapped, 12 to 24 hours. see warning | 0.85% of food | 19.3 g (0.68 oz) 2 1/2 Tbsp Diamond Crystal kosher 1 1/2 Tbsp Morton kosher 1 Tbsp Table salt | 12 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 1 day. ATK's pernil allows up to 48 hours uncovered; its two pork butt recipes (honey glazed and peach sauce) stop at 24 hours, and the lower maximum is used. The Kitchn also gives 'overnight' as the longest time. Applies to: Light, 12 to 24 hours.
Do not brine longer than 1 day. ATK gives 24 hours as the longest time for both pork butt recipes. Applies to: Standard, 12 to 24 hours.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 6 lb (2.72 kg) | 12 g (0.42 oz) | 1 1/2 Tbsp | 2 1/2 tsp | 2 tsp | 12 hr to 1 day |
| 7 lb (3.18 kg) | 14 g (0.49 oz) | 1 1/2 Tbsp | 1 Tbsp | 2 1/4 tsp | 12 hr to 1 day |
| 8 lb (3.63 kg) | 16 g (0.56 oz) | 2 Tbsp | 1 Tbsp | 2 3/4 tsp | 12 hr to 1 day |
| 9 lb (4.08 kg) | 18 g (0.63 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | 12 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Pork ribs
Weighed before salting. The full guide is dry brine pork ribs. Both recipes use a spice rub, so neither is a salt-only dry brine. Standard rests on one publisher, ATK.
| Strength | Salt percentage | Salt for 2 lb (0.91 kg) | Time for 5 lb |
|---|---|---|---|
| Light, 8 to 24 hours 1 tablespoon of Diamond Crystal for two racks of about 6 1/2 pounds in all (about 0.28 percent), uncovered, 8 to 24 hours. see warning | 0.28% of food | 2.5 g (0.09 oz) 1 tsp Diamond Crystal kosher 1/2 tsp Morton kosher 1/2 tsp Table salt | 8 hr to 1 day |
| Standard, 8 to 24 hours 1 1/2 tablespoons of Diamond Crystal for 5 to 6 pounds of spareribs (about 0.50 percent), wrapped, 8 to 24 hours. see warning | 0.5% of food | 4.5 g (0.16 oz) 1 1/2 tsp Diamond Crystal kosher 1 tsp Morton kosher 3/4 tsp Table salt | 8 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 1 day. Both sources give 24 hours as the longest time. Applies to: Light, 8 to 24 hours.
Do not brine longer than 1 day. ATK gives 24 hours as the longest time. Applies to: Standard, 8 to 24 hours.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 2.5 lb (1.13 kg) | 3.2 g (0.11 oz) | 1 1/4 tsp | 3/4 tsp | 1/2 tsp | 8 hr to 1 day |
| 5 lb (2.27 kg) | 6.4 g (0.22 oz) | 2 1/4 tsp | 1 1/4 tsp | 1 tsp | 8 hr to 1 day |
| 6 lb (2.72 kg) | 7.6 g (0.27 oz) | 2 3/4 tsp | 1 1/2 tsp | 1 1/4 tsp | 8 hr to 1 day |
| 8 lb (3.63 kg) | 10.2 g (0.36 oz) | 1 Tbsp | 2 tsp | 1 3/4 tsp | 8 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Bone-in turkey breast
Weighed before salting. The full guide is dry brine turkey breast. Standard rests on one publisher, ATK. ATK says to wrap the breast in plastic wrap if it is salted for longer than 12 hours.
| Strength | Salt percentage | Salt for 4 lb (1.81 kg) | Time for 6 lb |
|---|---|---|---|
| Light, 6 to 24 hours About 1/2 teaspoon of Diamond Crystal per pound (about 0.31 percent), uncovered, 6 to 24 hours. see warning | 0.31% 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 |
| Standard, 6 to 24 hours 3/4 teaspoon of kosher salt per pound (about 0.46 percent), 6 to 24 hours, wrapped if over 12 hours. see warning | 0.46% of food | 8.3 g (0.29 oz) 1 Tbsp Diamond Crystal kosher 1 3/4 tsp Morton kosher 1 1/2 tsp Table salt | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 1 day. ATK gives 24 hours as the longest time for turkey breast, and says to wrap in plastic if salting longer than 12 hours. Applies to: Light, 6 to 24 hours.
Do not brine longer than 1 day. ATK gives 24 hours as the longest time and says to wrap in plastic wrap if salting longer than 12 hours. Applies to: Standard, 6 to 24 hours.
Note
ATK says to wrap the turkey breast in plastic wrap if it is salted for longer than 12 hours.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 4 lb (1.81 kg) | 5.6 g (0.2 oz) | 2 tsp | 1 1/4 tsp | 1 tsp | 6 hr to 1 day |
| 5 lb (2.27 kg) | 7 g (0.25 oz) | 2 1/2 tsp | 1 1/2 tsp | 1 1/4 tsp | 6 hr to 1 day |
| 6 lb (2.72 kg) | 8.4 g (0.3 oz) | 1 Tbsp | 1 3/4 tsp | 1 1/2 tsp | 6 hr to 1 day |
| 7 lb (3.18 kg) | 9.8 g (0.35 oz) | 1 Tbsp | 2 tsp | 1 3/4 tsp | 6 hr to 1 day |
| 8 lb (3.63 kg) | 11.2 g (0.4 oz) | 1 1/2 Tbsp | 2 1/4 tsp | 1 3/4 tsp | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Spatchcock chicken
Weighed before salting. The full guide is dry brine spatchcock chicken. These numbers come from individual recipes only, and ATK's general chicken salting page does not mention spatchcocked chicken. The Light amount is used with a jerk seasoning that may contain uncounted salt.
| Strength | Salt percentage | Salt for 3 lb (1.36 kg) | Time for 4 lb |
|---|---|---|---|
| Light, 6 to 24 hours About 1 1/2 teaspoons of Diamond Crystal for a 4 to 5 pound chicken (about 0.21 percent), uncovered, 6 to 24 hours. see warning | 0.21% of food | 2.9 g (0.1 oz) 1 tsp Diamond Crystal kosher 1/2 tsp Morton kosher 1/2 tsp Table salt | 6 hr to 1 day |
| Standard, 1 to 24 hours 4 teaspoons of Diamond Crystal for a 4 to 4 1/2 pound chicken (about 0.58 percent), uncovered, up to 24 hours. see warning | 0.58% of food | 7.9 g (0.28 oz) 2 3/4 tsp Diamond Crystal kosher 1 3/4 tsp Morton kosher 1 1/4 tsp Table salt | 1 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 1 day. The Kitchn says 'up to overnight' and gives no hour count; ATK gives 24 hours. 24 hours is used as the longest time. Applies to: Light, 6 to 24 hours.
Do not brine longer than 1 day. The Kitchn says 'ideally up to 24 hours, but not longer'; ATK says up to 24 hours. Applies to: Standard, 1 to 24 hours.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 3 lb (1.36 kg) | 2.9 g (0.1 oz) | 1 tsp | 1/2 tsp | 1/2 tsp | 6 hr to 1 day |
| 4 lb (1.81 kg) | 3.8 g (0.13 oz) | 1 1/4 tsp | 3/4 tsp | 3/4 tsp | 6 hr to 1 day |
| 5 lb (2.27 kg) | 4.8 g (0.17 oz) | 1 3/4 tsp | 1 tsp | 3/4 tsp | 6 hr to 1 day |
| 6 lb (2.72 kg) | 5.7 g (0.2 oz) | 2 tsp | 1 1/4 tsp | 1 tsp | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Duck breast
Boneless, skin on, weighed before salting. The full guide is dry brine duck breast. There is one strength, from ATK. A Food Network recipe uses about 1.23 percent. AmazingRibs doubts that salt penetrates duck through the fat under the skin.
| Strength | Salt percentage | Salt per pound of food | Time for 2 lb |
|---|---|---|---|
| Standard 2 teaspoons of kosher salt for four 7 to 8 ounce breasts (about 0.66 percent), 6 to 24 hours. | 0.66% of food | 3 g (0.11 oz) 1 tsp Diamond Crystal kosher 1/2 tsp Morton kosher 1/2 tsp Table salt | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Do not brine longer than 1 day. ATK gives 24 hours as the longest time. The Food Network recipe says 'overnight' and gives no hour count.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 0.5 lb (0.23 kg) | 1.5 g (0.05 oz) | 1/2 tsp | 1/4 tsp | 1/4 tsp | 6 hr to 1 day |
| 1 lb (0.45 kg) | 3 g (0.11 oz) | 1 tsp | 1/2 tsp | 1/2 tsp | 6 hr to 1 day |
| 2 lb (0.91 kg) | 6 g (0.21 oz) | 2 1/4 tsp | 1 1/4 tsp | 1 tsp | 6 hr to 1 day |
| 3 lb (1.36 kg) | 9 g (0.32 oz) | 1 Tbsp | 1 3/4 tsp | 1 1/2 tsp | 6 hr to 1 day |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Whole duck
Weighed before salting. The full guide is dry brine whole duck. Both strengths come from ATK recipes, one publisher.
| Strength | Salt percentage | Salt for 4 lb (1.81 kg) | Time for 5.5 lb |
|---|---|---|---|
| Light, 6 to 12 hours 2 tablespoons of Diamond Crystal for a 5 1/2 to 6 pound duck (about 0.64 percent), uncovered, 6 to 12 hours. see warning | 0.64% of food | 11.6 g (0.41 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 1/2 tsp Morton kosher 2 tsp Table salt | 6 to 12 hr |
| Extended, 24 to 48 hours 7 teaspoons of Diamond Crystal per 5 1/2 to 6 pound duck (about 0.75 percent), uncovered, 24 to 48 hours. see warning | 0.75% of food | 13.6 g (0.48 oz) 1 1/2 Tbsp Diamond Crystal kosher 2 3/4 tsp Morton kosher 2 1/4 tsp Table salt | 1 day to 2 days |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 12 hr. ATK's whole roast duck recipe stops at 12 hours. The longer ATK recipe (24 to 48 hours) is its own option. Applies to: Light, 6 to 12 hours.
Do not brine longer than 2 days. ATK gives 48 hours as the longest time for its two duck recipe. Zakarian's Food Network recipe allows up to 3 days with no salt amount; the shorter ATK maximum is used. Applies to: Extended, 24 to 48 hours.
| Food weight | Salt by weight | Diamond Crystal kosher | Morton kosher | Table salt | Time |
|---|---|---|---|---|---|
| 4 lb (1.81 kg) | 11.6 g (0.41 oz) | 1 1/2 Tbsp | 2 1/2 tsp | 2 tsp | 6 to 12 hr |
| 5 lb (2.27 kg) | 14.5 g (0.51 oz) | 1 1/2 Tbsp | 1 Tbsp | 2 1/2 tsp | 6 to 12 hr |
| 5.5 lb (2.49 kg) | 16 g (0.56 oz) | 2 Tbsp | 1 Tbsp | 2 3/4 tsp | 6 to 12 hr |
| 6 lb (2.72 kg) | 17.4 g (0.61 oz) | 2 Tbsp | 1 Tbsp | 1 Tbsp | 6 to 12 hr |
| 7 lb (3.18 kg) | 20.3 g (0.72 oz) | 2 1/2 Tbsp | 1 1/2 Tbsp | 1 Tbsp | 6 to 12 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warning
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Warning
Do not brine longer than the maximum in each table. The default maximums are 1 day for chicken, 2 days for turkey, 4 hours for steak and pork chops, 2 days for prime rib and 1 day for pork loin. Pork shoulder, pork ribs, bone-in turkey breast, spatchcock chicken and duck breast stop at 1 day at their default amount, and whole duck stops at 12 hours. The stronger options have their own maximums, up to 4 days for ATK's prime rib recipe, and each is in that food's table. ATK's prime rib guide says salting longer than four days risks desiccating the exterior unless the roast is wrapped in plastic wrap.
Note
Cook's Illustrated (America's Test Kitchen), in its Salting Turkey: How Long Is Long Enough article, says that too short a wait leaves the outer layers overly salty, and at 1 hour the rest of the meat was bland. 24 hours is the shortest time listed for turkey.
Note
ATK says to wrap chicken in plastic wrap if it is salted for longer than 12 hours.
Note
The Kitchn author found a 12 hour dry-brined steak too salty after salting it again just before cooking. Count any later salt.
Note
The Dietary Guidelines for Americans recommend that adults limit sodium to less than 2,300 mg per day, as the FDA notes. Brined and fermented food contains added salt.
How to read the tables
The strength table lists each amount a source supports with its percentage of the food's weight and time window. The salt table below it is for the default amount and lists grams, ounces, the volume for each salt type and the time, for several weights.
Find your food, then read across the row for your weight. If your weight is not a row, the calculator gives the exact salt for any weight in the food's range.
Weigh the salt when you can. The same volume of different salts weighs different amounts, and the kosher versus table salt guide explains why Diamond Crystal, Morton kosher and table salt need different spoon measures.
Choosing an amount and a window
The default for each food is the lowest amount a source gives. Steak has two stronger options, 0.62% for 12 hours and 0.93% for 45 minutes to 1 day. Prime rib has two others, 0.53% and 0.62%.
Time depends on the food and the cut. Steaks and chops have windows of hours, and whole birds and roasts have maximums of a day or more. For a turkey, Cook's Illustrated (America's Test Kitchen) measured the salt still mostly in the outer layers at 12 hours, and 24 hours is the shortest time listed. AmazingRibs gives 1 to 2 hours for steaks and chops, 2 to 4 hours for deeper penetration, and 12 to 48 hours for roasts.
Where the sources disagree
Sources do not agree on every food, and the tables show the options instead of choosing for you.
- Prime rib: AmazingRibs wraps the roast for 12 to 48 hours at about 0.31%. ATK's recipe leaves it uncovered for 24 to 96 hours at about 0.53%. ATK's roast chart wraps it for 6 to 24 hours at about 0.62%.
- Turkey: The Kitchn allows up to 3 days and LSU AgCenter up to two days, and the calculator uses the shorter maximum of 2 days. ATK's 1 teaspoon per pound is about 1.7 times the Kitchn and LSU amount. The Kitchn leaves the turkey uncovered, LSU AgCenter bags it and ATK wraps it.
- Steak: AmazingRibs and Char-Broil give 1/2 teaspoon per pound, The Kitchn gives 1 teaspoon and ATK gives 1 1/2 teaspoons. Neither source for the default amount gives a maximum, so 4 hours is the upper end of the range AmazingRibs recommends.
- Chicken: AmazingRibs and Char-Broil give 1/2 teaspoon per pound, while ATK and Milk Street give 3/4 to 1 teaspoon per pound. Milk Street leaves the chicken uncovered and ATK wraps it past 12 hours. Char-Broil gives 24 hours with its plastic-bag method and states no maximum, and ATK and Milk Street give 24 hours as the longest.
For pork chops and pork loin, the sources also differ. The calculator does not offer The Kitchn's amount for chops, about 1.85 percent, because it rests on one publisher and is about six times the default.
Covered or uncovered
AmazingRibs leaves steaks, chops, burgers and poultry uncovered on a rack in the refrigerator and wraps roasts. ATK's salting chart wraps roasts and wraps chicken that is salted for more than 12 hours, and ATK wraps a whole turkey unless the recipe air-dries it.
Dry brine or wet brine
A dry brine adds no water. ATK says salting is more convenient than brining and frees up refrigerator space, though it takes longer. A wet brine has its own strengths and times. The wet versus dry brine guide compares the two, and the chicken brine time chart, turkey brine time chart and pork brine time chart list the wet brine times. The guide on whether you can over-brine meat covers how long is too long.
Safety
Salted meat is kept at 40°F (4°C) or below, and the maximum times above apply to every table. The brining food safety guide covers handling. After salting, cook to the safe minimum temperature. FoodSafety.gov lists 165°F (74°C) for poultry and 145°F (63°C) with a 3 minute rest for beef and pork steaks and roasts.
Frequently asked questions
How long do you dry brine each type of meat?
The calculator's default windows are 2 hours to 1 day for chicken, 1 to 2 days for turkey, 1 to 4 hours for steak and pork chops, 12 hours to 2 days for prime rib and 12 hours to 1 day for pork loin. Pork shoulder is 12 hours to 1 day, pork ribs 8 hours to 1 day, bone-in turkey breast 6 hours to 1 day, spatchcock chicken 6 hours to 1 day, duck breast 6 hours to 1 day and whole duck 6 to 12 hours. Each food has other amounts and windows in its table.
How much salt per pound is a dry brine?
The default for the first six foods is 0.31% of the weight except turkey at 0.37%. The other six foods have their own defaults: 0.44% for pork shoulder, 0.28% for pork ribs, 0.31% for bone-in turkey breast, 0.21% for spatchcock chicken, 0.66% for duck breast and 0.64% for whole duck. The tables list the stronger options, up to 0.93% for steak, along with the grams and the spoons for each salt type.
Is dry brine covered or uncovered?
It depends on the food and the source. Steak, pork chops and chicken sources mostly leave the meat uncovered on a rack, roasts are often wrapped, and for prime rib and turkey the sources disagree.
What is the longest time a dry brine can go?
The calculator's longest window is 4 days, for ATK's prime rib recipe. Turkey stops at 2 days, chicken and pork loin at 1 day, and steak and pork chops at 4 hours for the default amount.
Should I salt again right before cooking?
The Kitchn author found a 12 hour dry-brined steak too salty after salting it again just before cooking, and recommends skipping it. Count any later salt in the total.
Do I use the same amount of salt for each salt type?
The weight is the same, but the volume is not. A teaspoon of Diamond Crystal weighs 2.8 g, Morton kosher 4.8 g and table salt 6 g, so each table lists all three.