How Long to Brine Meat: Times by Food and Strength
Published
How long to brine meat depends on the food, its thickness and the brine strength. In the calculator, fish takes 10 to 15 minutes, shrimp 20 to 45 minutes, chicken breast, wings and pork chops 30 minutes to 1 hour, thighs 1 to 2 hours at the standard strength, a whole chicken 4 to 6 hours at the standard strength, and a whole turkey 4 to 12 hours depending on the strength.
Each table below shows every strength for one food, with the time for the default weight. Use the calculator to get the salt and water for your own weight.
Poultry
| 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.
| 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.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 2 lb |
|---|---|---|---|---|
| Standard 6 g of salt per 100 g of water (60 g per liter), from Amazing Ribs. see warning | 6% of water | 56.8 g (2 oz) 3/8 cup Diamond Crystal kosher 1/4 cup Morton kosher 3 Tbsp Table salt | 227 g (8 oz) 1 3/4 cups Diamond Crystal kosher 1 cup Morton kosher 3/4 cup Table salt | 1 to 2 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.
Warning
Do not brine longer than 2 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.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 14 lb |
|---|---|---|---|---|
| Lighter, long About 3.8 g of table salt per 100 g of water, from America's Test Kitchen and the University of Illinois Extension. 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 | 6 to 12 hr |
| Stronger, shorter About 7.61 g of table salt per 100 g of water, from America's Test Kitchen, the University of Illinois Extension 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 | 4 to 6 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 roasted brined turkey recipe says not to brine a kosher or self-basting turkey because it already contains a good amount of sodium.
Keep the turkey and brine at 40°F (4°C) or below and do not leave the turkey out at room temperature while it brines. USDA and the University of Wisconsin Extension say not to brine any longer than two days.
Morton Salt says not to brine a turkey you plan to deep fry.
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. Applies to: Lighter, long.
Do not brine longer than 6 hr. America's Test Kitchen gives 6 hours as the longest time at this strength. USDA and the University of Wisconsin Extension say not to brine longer than two days. Applies to: Stronger, shorter.
Note
The University of Wisconsin Extension says not to wash the turkey before brining, because washing raw poultry can cause cross-contamination. If you rinse the cavity afterward, use cold water and make sure it runs out the other end.
Other poultry in the calculator:
- Chicken wings take 30 minutes to 1 hour at 6% or at 7.61%, for pieces 1 inch (2.5 cm) thick or less.
- Turkey breast takes 3 to 6 hours at 3.8% or 4 to 6 hours at 5.71%, for a bone-in breast of 6 to 8 lb (2.7 to 3.6 kg).
- Cornish hens take 2 to 3 hours at 6.09%, for hens of 1 1/4 to 1 1/2 lb (0.6 to 0.7 kg), or 1 hour at 7.61%. At the stronger brine, hens of 1 1/2 to 2 lb (0.7 to 0.9 kg) take 1 hr 15 min.
Pork
| 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.
| Strength | Salt percentage | Salt per quart of water | Salt per gallon of water | Time for 3 lb |
|---|---|---|---|---|
| Lighter, shorter 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 30 min to 2 hr |
| Standard About 5.71 g of table salt per 100 g of water, from Cook the Story. Amazing Ribs (6%) and Weber's boneless pork shoulder brine (5.07% converted) are in the same range. 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 | 6 to 8 hr |
Weigh the salt when you can. The same volume of different salts weighs different amounts.
Warnings
Do not brine longer than 2 hr. America's Test Kitchen gives 2 hours at this strength for a 3 to 6 pound roast. Applies to: Lighter, shorter.
Do not brine longer than 8 hr. Cook the Story gives 6 to 8 hours for a pork loin and states no separate maximum; the calculator's maximum is the top of that range, 8 hours. Amazing Ribs says internal salt levels of 1.5% to 2% are much too salty to eat. Applies to: Standard.
Pork tenderloin takes 1 to 2 hours at 5.71%. For pork loin, only one page names the cut at the Standard strength, so that 6 to 8 hour time has low confidence. That page, Cook the Story, states no separate maximum, so the 8 hour maximum is the top of its range. The Lighter, shorter strength comes from a roast chart that names a pork roast, not a loin.
Fish and 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.
| 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.
Trout and white fish use 4.75% and 7.6% in the calculator, for 15 and 10 minutes, while salmon uses 4.65% and 7.6%. America's Test Kitchen's fish brines are written for steaks or fillets up to 1 inch (2.5 cm) thick of any species, so the trout and white fish values come from those general brines. None of the sources behind these fish brines names trout.
Dry brine
A dry brine is a percentage of the food's weight, not of water, and the windows 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.
| 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.
Dry turkey takes 1 to 2 days at 0.37% or 0.62%. Prime rib has three options: 0.31% for 12 hours to 2 days, 0.53% for 1 to 4 days and 0.62% for 6 hours to 1 day, because the three sources differ on covering and time. The dry brine time chart puts the dry brine percentages and windows side by side.
What sets the time
Thickness matters more than weight. Amazing Ribs lists about 30 minutes for meat 1/2 inch (1.3 cm) thick and about 1 hour for meat 1 inch (2.5 cm) thick. The calculator's windows apply to the size shown above each table, such as boneless breasts about 1 inch (2.5 cm) thick.
Strength and time go together. For a given food, 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. Do not combine a strength from one row with the time from another. Brine percentages explained covers where each strength comes from.
Sources differ. Chicken breast at 5.71% is 30 minutes to 1 hour in The Kitchn and 1 to 2 hours in Cook the Story, and America's Test Kitchen's brining chart gives 30 minutes to 1 hour at 3.8%. The calculator uses the shorter maximum. Recipes differ in salt type, weight basis and strength, so treat each window as the calculator's choice, not the only published one. The chicken, turkey, pork and seafood time charts cover the cuts of each food.
Why there is a maximum
Some maximums come with a reason in the sources. The Kitchn's 5 Smart Tips 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 a maximum. Cook the Story gives ranges for a whole chicken (4 to 6 hours), a turkey breast (4 to 6 hours), a pork loin (6 to 8 hours) and a pork tenderloin (1 to 2 hours) and states no separate maximum, so the calculator uses the top of each range. For fish, the 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, and The Splendid Table says fish should brine no more than 1 1/2 hours. The calculator keeps ATK's 15 minutes, and 12 minutes is the more conservative figure. For shrimp, no source states a limit, and 45 minutes is the longest soak either source lists.
The guide on whether you can over-brine meat covers what happens when a brine runs long, and how to brine meat gives the steps.
Warning
Do not brine longer than these times, which are listed by food and strength.
- Chicken breast: 1 hr at both strengths.
- Whole chicken: 6 hr at 5.71%, 1 hr at 7.61%.
- Chicken thighs: 2 hr at 6%, 1 hr at 7.61%.
- Pork chops: 1 hr at every strength.
- Pork loin: 2 hr at 3.8%, 8 hr at 5.71%.
- Whole turkey: 12 hr at 3.8%, 6 hr at 7.61%.
- Shrimp: 45 min at 1.9%, 25 min at 2.85%.
- Chicken wings: 1 hr at both strengths.
- Turkey breast: 6 hr at both strengths.
- Cornish hen: 3 hr at 6.09%, 1 hr at 7.61% (1 hr 15 min for hens of 1 1/2 to 2 lb).
- Pork tenderloin: 2 hr at 5.71%.
- Salmon: 15 min at 4.65%, 10 min at 7.6%.
- Trout and white fish: 15 min at 4.75%, 10 min at 7.6%.
Warning
Brine in the refrigerator at 40°F (4°C) or below. Do not brine at room temperature.
Warning
Discard the brine after use. Do not reuse brine that held raw meat, poultry or fish.
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. America's Test Kitchen's roasted brined turkey recipe says not to brine a kosher or self-basting turkey because it already contains a good amount of sodium. America's Test Kitchen's 30-Minute Brine page says not to brine enhanced chops injected with a salt solution.
Warning
Keep the turkey and brine at 40°F (4°C) or below and do not leave the turkey out at room temperature while it brines. USDA and the University of Wisconsin Extension say not to brine any longer than two days.
Warning
Morton Salt says not to brine a turkey you plan to deep fry.
Warning
Do not dry brine longer than the top of the window shown. Chicken: 1 day at every strength. Turkey: 2 days at both strengths. Steak: 4 hr at Light, 12 hr at Standard, 1 day at Full. Prime rib: 2 days at 0.31%, 4 days at 0.53%, 1 day at 0.62%.
Warning
Keep the salted meat in the refrigerator at 40°F (4°C) or below. Do not leave it at room temperature.
Note
The University of Wisconsin Extension says not to wash the turkey before brining, because washing raw poultry can cause cross-contamination. If you rinse the cavity afterward, use cold water and make sure it runs out the other end.
Cook's Illustrated, from America's Test Kitchen, measured salt in a salted whole turkey: after 1 hour the outer layer was far too salty (1.82 percent) while the rest stayed bland, after 12 hours most of the salt was still in the outer layers, and after 24 hours it had moved to the center.
Note
Cook's Illustrated (America's Test Kitchen), in 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.
Note
ATK says to wrap the chicken in plastic wrap if it is salted for longer than 12 hours.
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.
Using the times
Set a timer when the food goes into the brine, and weigh the meat before brining. The brine food safety guide covers the refrigeration, reuse and time rules in one place, and wet versus dry brine compares the two methods.
Frequently asked questions
How long should you brine chicken breast?
30 minutes to 1 hour at either strength in the calculator, 3.8% or 5.71%. Do not brine longer than 1 hr.
How long do you brine a whole turkey?
6 to 12 hours at the Lighter, long strength (3.8%) or 4 to 6 hours at the Stronger, shorter strength (7.61%) for a bird up to 22 lb (9.98 kg). Keep the turkey and brine at 40°F (4°C) or below. The USDA and the University of Wisconsin Extension say not to brine any longer than two days.
How long do you brine pork chops?
1 hour at 3.8% for bone-in chops about 1 1/2 inches (3.8 cm) thick, and 30 minutes to 1 hour at 5.71% or 7.61%. Do not brine longer than 1 hr at any of the three strengths.
How long do you brine shrimp and fish?
Shrimp takes 30 to 45 minutes at 1.9% or 20 to 25 minutes at 2.85%. Salmon, trout and white fish take 15 minutes at the standard strength and 10 minutes at 7.6%.
Why do sources give different brine times for the same food?
Recipes differ in salt type, weight basis and strength, and a stronger brine is paired with a shorter time. Where sources disagree, the calculator uses the shorter maximum for most foods. For fish it keeps America's Test Kitchen's 15 minutes, although a retailer guide gives 12.
How long do you dry brine steak?
1 to 4 hours at the Light strength (0.31% of the weight), 12 hours at Standard (0.62%) and 45 minutes to 1 day at Full (0.93%).