Equilibrium Brine Calculator

Precise EQ brining for professional results

Advanced Method

What is Equilibrium Brining? Unlike traditional brining where you can over-salt, equilibrium (EQ) brining uses precise calculations to ensure your meat reaches exactly the salt percentage you want—no more, no less.

This method is perfect for sous vide, smoking, and long-term brining projects where precision matters.

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Error!
Weight in pounds
1-2% for most applications, 2.5% maximum for flavor brining
Affects volume measurement
% of meat weight (0-50% typical)
Longer = better penetration

Your Equilibrium Brine Recipe

Salt Needed (Weight)
0
grams
Salt Volume Estimate
0
tsp
Water to Add
0
grams
Total Brine Weight
0
grams
Final Salt %
0
%
Salt Type Used
-

📋 Brining Instructions

  • Weigh your meat accurately using a kitchen scale
  • Combine meat, water, and salt in a vacuum bag or container
  • Refrigerate for the calculated time
  • Remove from brine, pat dry, and cook as desired
Formula Used:
Salt = (Meat Weight + Water Weight) × (Salt % ÷ 100)
Water = Meat Weight × (Water % ÷ 100)
Total = Meat + Water + Salt

⏱️ Time Recommendations

🎯 Vacuum Bag Method (Recommended)

Why Vacuum Sealing?

Vacuum sealing is ideal for equilibrium brining because it eliminates air, ensures even distribution, prevents oxidation, and requires minimal liquid. Perfect for sous vide preparation!

Step-by-Step

  1. Place meat in vacuum bag
  2. Add calculated water and sprinkle salt evenly
  3. Vacuum seal (removes air and distributes brine)
  4. Massage bag to distribute salt evenly
  5. Refrigerate flat for even coverage
  6. Flip bag every 12 hours for best results

👨‍🍳 Chef's Tips

Sous Vide Integration

EQ brining pairs perfectly with sous vide! After brining, you can cook directly in the same vacuum bag. Just rinse the meat quickly, pat dry, reseal with aromatics, and cook. The precise salt level survives the sous vide process perfectly.

Salt Type Matters—A Lot!

Always measure by WEIGHT, not volume! Different salts have vastly different densities:

  • Fine Sea Salt: Dense, accurate, dissolves quickly (6g per tsp)
  • Table Salt: Similar to sea salt, but avoid iodized for long brines
  • Diamond Crystal Kosher: Very light and fluffy (3g per tsp)—you need MORE volume for the same weight
  • Morton Kosher: Medium density (4.8g per tsp)—between table and Diamond Crystal
  • Himalayan Pink: Similar to sea salt with trace minerals for flavor (5.9g per tsp est.)*
  • Flake Salt (Maldon): Very light (2.4g per tsp est.)*—expensive for brining but works

*Note: Himalayan and flake salt densities are estimates and vary by brand and grind. For these salts especially, always use a digital scale for accuracy.

Example: 20 grams of salt = 3.3 tsp of table salt BUT 6.7 tsp of Diamond Crystal! This is why a scale is essential.

📊 Quick Salt Comparison (for 30g / 1oz)

Salt Type Volume Needed Best For
Fine Sea Salt 5 tsp ✓ Precision
Table Salt 5 tsp Quick brines
Diamond Crystal 10 tsp ✓ Most popular
Morton Kosher 6.25 tsp Good balance
Himalayan Pink 5.1 tsp Flavor depth
Flake/Maldon 12.5 tsp Finishing only

Note: This shows why measuring by weight is critical. The same 30g produces vastly different volumes!

Thickness Matters More Than Time

Thin cuts (under 1") brine in 12-24 hours. Thick roasts (3"+) need 48-72 hours. With EQ brining, you can't over-salt, so longer is usually better for even penetration.

Adding Flavor

Once salt is dissolved, add herbs, garlic, peppercorns, or sugar. Don't count these in your calculations—they're just for flavor!

Temperature Control

Always brine between 34-40°F (1-4°C). Use the coldest part of your fridge. For large cuts, check with a probe thermometer to ensure safety.

⚠️ Food Safety Guidelines

Critical Temperature & Time Rules

  • Always refrigerate: Keep brine at 34-40°F (1-4°C) at all times
  • Equilibrium brining time: Safe up to 7 days when maintained at proper temperature. Longer times don't increase saltiness but allow deeper penetration.
  • Traditional/gradient brining: Never exceed 2 days per USDA guidelines (different method, can over-salt)
  • One-time use: Never reuse brine that has contacted raw meat
  • Cleanliness: Use sanitized containers and wash hands thoroughly
  • Rinse recommendation: Quick rinse removes excess salt crystals and is recommended for food handling, though not required. Pat completely dry.
  • Cooking requirement: EQ brining does not "cook" meat—always cook to safe internal temperatures (165°F for poultry, 145°F for pork and beef)
  • Storage after brining: Once removed from brine, cook within 1-2 days or freeze immediately

Frequently Asked Questions

How does equilibrium brining differ from traditional brining? +

Traditional brining uses a fixed salt-to-water ratio and relies on timing to prevent over-salting. Equilibrium brining calculates the exact amount of salt based on the total weight of meat and water, ensuring the meat reaches your precise target salt percentage regardless of time. This means you can't over-salt, making it much more forgiving and perfect for longer brining periods or sous vide applications.

Can I brine frozen meat using this method? +

No, you should always thaw meat completely before equilibrium brining. Frozen meat won't absorb the brine properly, and the calculations assume the meat is at refrigerator temperature. Thaw your meat in the refrigerator first, then weigh it and proceed with the EQ brine calculation. This ensures accurate salt distribution and food safety.

Do I need to rinse the meat after brining? +

With equilibrium brining, rinsing is optional but recommended for removing any excess salt crystals from the surface. A quick rinse under cold water is fine. Pat the meat completely dry with paper towels afterward—this is crucial for getting a good sear or crispy skin. The salt has already penetrated the meat, so rinsing won't affect the seasoning inside. Note: Rinsing does not remove bacteria; only proper cooking to safe temperatures does that.

Why is my meat still not salty enough after EQ brining? +

This usually happens for two reasons: either you didn't brine long enough for the salt to fully penetrate (thick cuts need 48-72 hours), or you measured incorrectly. Make sure you're using a digital scale for precision—volume measurements are inaccurate for salt. Also verify you're using the right type of salt; if using Diamond Crystal kosher salt, you need to add 50% more by weight than fine sea salt.

Can I add sugar or other ingredients to the brine? +

Absolutely! Sugar, herbs, spices, garlic, and aromatics are all welcome additions. However, don't include their weight in your calculations—only count the meat, water, and salt. Add flavorings after you've measured your salt and dissolved it in the water. A general guideline is to add 25-50% as much sugar as salt if you want a sweet-savory balance.

What's the minimum amount of water I need for EQ brining? +

Technically, you can use zero water and create a "dry brine" by just rubbing the calculated salt directly on the meat—it will draw moisture out to create its own brine. However, 10-25% water (relative to meat weight) helps distribute salt more evenly and faster. For vacuum-sealed bags, even 10-20% water is sufficient. For container brining, use 30-50% water to ensure the meat is covered.

How long can I safely keep meat in an equilibrium brine? +

While EQ brining prevents over-salting, food safety still limits brining time. Keep meat refrigerated at 34-40°F and don't exceed 5-7 days maximum. Most meats reach equilibrium in 24-72 hours depending on thickness, but leaving them longer won't harm the flavor. Always smell and visually inspect meat before cooking—if it looks or smells off, discard it regardless of brining time.

Can I reuse equilibrium brine for another batch? +

No, never reuse brine that has been in contact with raw meat. The brine becomes contaminated with bacteria, blood, and proteins from the meat. Each batch requires fresh brine calculated specifically for that piece of meat's weight. Reusing brine poses serious food safety risks and won't give you the precise salt percentage that makes EQ brining special.

Is equilibrium brining suitable for poultry and fish? +

Yes! EQ brining works excellently for poultry and fish, but use lower salt percentages (1-1.5%) and shorter times. Chicken breasts need only 4-12 hours, whole chickens 12-24 hours, and delicate fish 1-4 hours. The precise control of EQ brining is actually ideal for delicate proteins where over-salting would ruin the texture. Always use the coldest part of your refrigerator for these items.

What if I don't have a vacuum sealer? +

No problem! Use a zip-top freezer bag and the water displacement method: place meat and brine in the bag, seal it almost completely, then slowly lower it into a bowl of water. The water pressure pushes air out. Seal the bag completely just before it goes underwater. Alternatively, use a non-reactive container (glass, stainless steel, or food-grade plastic) that's just big enough to hold the meat with minimal air space.

Why does my salt type matter if I'm measuring by weight? +

By weight, all pure salts have approximately the same sodium content, so 20 grams of any salt will season your food equally. However, salt type affects dissolution speed and flavor—fine sea salt dissolves fastest, while coarse kosher salt takes longer but some prefer its clean taste. Iodized table salt can cause slight off-flavors in long brines. The calculator shows volume estimates because many recipes use volume measurements, but weight is always more accurate for consistent results.

I've heard you shouldn't brine longer than 2 days. Why does this calculator say 7 days is safe? +

The 2-day limit applies to traditional (gradient) brining, which uses high salt concentrations (5-10%) and can over-salt meat. The USDA's 1-2 day guideline is for this method. Equilibrium brining is different—it uses precise salt calculations (1-2.5%) that make over-salting mathematically impossible. With proper refrigeration at 34-40°F, equilibrium brining can safely extend to 7 days because you're not fighting over-salting, just allowing time for salt to penetrate thick cuts. Always maintain proper temperature and don't confuse the two methods!

⚠️ Important Disclaimer

Educational Tool Only: This Equilibrium Brine Calculator is provided for educational and informational purposes only. It is designed to help home cooks, culinary enthusiasts, and professionals calculate equilibrium brining measurements using established food science principles.

Not Professional Advice: The information and calculations provided by this tool do not constitute professional culinary, food safety, or medical advice. Always consult with qualified food safety professionals, nutritionists, or health care providers for specific dietary needs, food allergies, or health concerns.

Food Safety Responsibility: Users are solely responsible for following proper food safety practices, including maintaining correct refrigeration temperatures (34-40°F / 1-4°C), using clean equipment, preventing cross-contamination, and cooking all foods to safe internal temperatures. Follow USDA and FDA guidelines for food safety at all times.

Accuracy Notice: While we strive for accuracy and base our calculations on established culinary science and authoritative sources, salt measurements can vary by brand, type, and measurement method. Always use a digital scale for precise weight measurements. Volume conversions are estimates only.

No Warranty: This calculator is provided "as is" without warranty of any kind, express or implied. We do not guarantee that the calculations will be error-free or suitable for all purposes. Users assume all risks associated with the use of this tool.

Official Guidelines: For official food safety guidance, please consult the USDA Food Safety and FDA Food websites. When in doubt about food safety, always err on the side of caution and discard questionable food.

📚 Educational Resources & Sources

This calculator and its educational content are based on research from authoritative culinary, food science, and government sources. We believe in transparency and evidence-based information.

🏛️ Government & Food Safety

👨‍🍳 Professional Culinary Sources

🔬 Food Science & Curing

📖 Recommended Books & Further Reading

  • "Salt, Fat, Acid, Heat" by Samin Nosrat - Fundamental cooking principles including salt usage
  • "The Food Lab" by J. Kenji López-Alt - Science-based cooking techniques and brining methods
  • "Charcuterie" by Michael Ruhlman & Brian Polcyn - Professional curing and brining techniques
  • "Modernist Cuisine" by Nathan Myhrvold - Advanced culinary science and sous vide methods

Methodology: This calculator's formulas and guidelines are based on established equilibrium brining principles documented in professional culinary literature and verified against USDA food safety standards. Salt density values are sourced from laboratory measurements by America's Test Kitchen and corroborated by multiple culinary institutions.

Last fact-checked and updated: November 2025 | View Full Methodology