Dry Brine Calculator
Dry brining is the simplest and most effective way to season meat deeply before cooking. Unlike wet brining, it requires no large containers, no refrigerator space for submersion, and no rinsing step. Simply apply the correct amount of salt directly to the meat surface and let it work. The result is meat that is seasoned throughout (not just on the surface), retains more moisture during cooking, and develops a better crust or skin. This calculator uses the standard dry brining ratio of 0.5 teaspoons of kosher salt per pound of meat and adjusts for different meat types and cut thicknesses.
Dry brine formula
Kosher salt (tsp) = meat weight (lbs) * 0.5 tsp/lb
Kosher salt (g) = tsp * 6 g/tsp (Diamond Crystal) or tsp * 8 g/tsp (Morton)
This yields approximately 1.5-2% salt by weight of the meat
Dry brining tips
- Apply salt to all surfaces including under skin (for poultry) for best penetration.
- Refrigerate uncovered during the brine time. The exposed surface dries out, which leads to a better crust.
- For steaks, brine at room temperature for 45 minutes if cooking immediately, or refrigerate for 1-24 hours.
- Pat meat dry just before cooking but do not rinse.
- Pre-brined or enhanced meats (labels saying "enhanced" or "flavored") should not be dry brined.
Dry brining: frequently asked questions
How does dry brining work?
Salt draws moisture to the surface of the meat through osmosis. Over the next 30-60 minutes, that moisture dissolves the salt, forming a concentrated brine. The brine is then reabsorbed into the meat over the following hours, seasoning it from the inside and helping it retain moisture during cooking.
How much salt should I use for dry brining?
Use approximately 0.5 teaspoons of kosher salt per pound (about 3-4 g per 450 g) of meat for general dry brining. For a deeper season, use up to 0.75 tsp per pound. Diamond Crystal kosher salt and Morton kosher salt have different densities so weigh by grams when possible.
How long should I dry brine?
Minimum 45 minutes at room temperature for thin cuts. For chicken pieces, 4-8 hours. For a whole chicken, 12-24 hours. For a whole turkey, 24-72 hours. For thick steaks, 1-24 hours in the refrigerator. Longer is generally better up to the maximums.
Do I rinse off the dry brine before cooking?
No. Do not rinse off a dry brine. Any surface moisture should be patted dry with paper towels just before cooking, but the salt should remain. Rinsing removes the seasoning you just applied.
Can I dry brine frozen meat?
No. Dry brining requires the salt to dissolve in the meat's surface moisture and be reabsorbed. Frozen meat has no available moisture until thawed. Thaw the meat first, then apply the dry brine.
Official sources
- USDA Food Safety and Inspection Service: Safe Minimum Internal Temperature Chart.
- USDA FSIS: Poultry Preparation.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.