Salt In Brine Percentage Calculator

Work out salt in brine percentage instantly with clear inputs, formula shown and shareable results.

About Salt In Brine Percentage Calculator

Brine strength is salt as a percentage of total brine weight. The salometer scale expresses this as a percentage of saturation, where fully saturated brine at 26.4% salt reads 100 degrees. For a target salt level in the finished product, the salt required is the target percentage of the total finished mass.

Formulas

Brine strength

Brine % = salt / (salt + water) x 100; salometer = brine % x 100 / 26.4

Salt for target

Salt = target % x total product mass / 100

Worked example

With the default values below, Salt In Brine Percentage Calculator returns Brine Strength of 10.7143%. Change any input above and every figure here is recalculated in your browser.

Inputs used

Salt Addedminimum 0 g: 120 g
Waterminimum 0 g: 1,000 g
Product Being Brinedminimum 0 g: 1,000 g
Target Salt In Finished Productaccepts 0–20 %: 2 %

Results

Brine Strength: 10.7143%
Salometer Degrees: 40.58
Salt Needed For Target In Product: 22.400
Total Brine Weight: 1,120.00

Step by step

1Values used
2Brine strength
3Salt for target
4Brine Strength= 10.7143
5Salometer Degrees= 40.58
6Salt Needed For Target In Product= 22.400
7Total Brine Weight= 1,120.00

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax, fees or charges or compounding frequency into account.
Figures are rounded for display to 4 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.
Salt level is a preservation hurdle in cured products. Under-salting compromises safety, and nitrite-containing cures must be dosed to regulated limits.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Salt level is a preservation hurdle in cured products. Under-salting compromises safety, and nitrite-containing cures must be dosed to regulated limits.

Frequently Asked Questions

Why use salometer degrees?

It is the traditional curing scale and directly indicates how close the brine is to saturation, which governs both preservation strength and the risk of salt crystallising out.

How is equilibrium brining different?

Equilibrium brining calculates salt as a percentage of the combined weight of product and brine, so the product cannot become over-salted no matter how long it sits. It is far more forgiving than timed immersion.