Dry Brine Salt
Salt and sugar for a dry brine as a percentage of the meat’s weight, in grams and teaspoons at your salt’s weight, with the figure per pound and per kilogram.
Grams of salt (and sugar) for the weight you have at the percentage you choose, teaspoons once you enter what a teaspoon of your salt weighs, and the grams per pound or kilogram for the next piece.
Example: A 4.5 lb bird at 0.75 % salt and 0.25 % sugar takes 15.3 g of salt (2.7 teaspoons at 5.7 g) and 5.1 g of sugar — 3.4 g of salt per pound.
Weight times
percent.
What a dry brine is, where the half-to-one percent figure comes from and why it is an input, why salt is weighed, and what the page leaves to the recipe.
Percent of the weight
A dry brine is salt rubbed on and left to draw moisture out and back in; the amount is a percentage of the weight of the meat or fish, salt = weight × percent. Half to one percent is what is commonly published for meat, less for fish — the page holds no figure of its own; the recipe’s percentage is the input.
Teaspoons
By volume, fine table salt is about twice as salty as flaky kosher salt, so "a teaspoon per pound" means two different things. Enter the grams in a level teaspoon of your salt and the page gives teaspoons; without it, weigh.
What the number does not settle
Resting time, temperature and whether the food is safe are not judged here; the page gives an amount of salt. Inputs stay in your browser; the same anonymous usage counts as the rest of the site apply.