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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Salt Brining calculator

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  • Top | #1

    Salt Brining calculator

    A new salt brining calculator. Discusses why we salt brine, which levels are appropriate for which purposes, and the difference between equilibrium and gradient brining. Before unleashing on the world outside the Pit, interested in your comments and suggestions.


  • Top | #2
    If one was wanting to dry brine just enter "zero" in the liquid amount?


    • docblonder
      docblonder commented
      Editing a comment
      Yes, but only in the equilibrium calculator where you also enter the meat's weight.

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      Kewlness. Thanks.

  • Top | #3
    Thanks docblonder , My Basic Ritmatic required me to use all my fingers and toes Prior to this calculator!
    I believe it is going to be Useful!
    Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan


    • Top | #4
      Thanks for supporting both metric and imperial units, awesome! As for salt levels in the first paragraph: I would argue that 5% isn't that salty, or rather, quite palatable. I know, everyone has different taste buds, but I usually (wet) brine eye of round in a 10% solution and then cook it, and it is quite nice. Salty, yes, but good flavor. But perhaps I'm not reading it right. Do you mean the brine itself?

      Minor spelling error: in the third paragraph it says "...The meat is then remove from". There should be a 'd' added to 'remove'.

      Some UX feedback: why not make the "dry brine" a radio button (with the "cups", "quarts", et.c.) in step 4? That way you will save yourself a lot of 'how do I' questions :-) even though it is stated explicitly in the first paragraphs.

      Great calculator, thanks for making it!


      • Top | #5
        Henrik-- Added the "dry brine" button and fixed the errant "d", thanks!

        5% brine is fine IF you are gradient brining and remove after a few hours. 5% IN the meat is pretty salty for my taste. How long do you wet brine in 10%? (of course the Swedes are used to Lutefisk...)


        • Top | #6
          Thanks, just wanted to provide some helpful feedback. As for the brine level, I realize now you must have meant the salt level in the final product. If so, I agree with you. When I brine in 10% I usually leave it for 2-4 hours, as it becomes plenty salty. I then slice (the eye of round) to use for sandwiches. Think of salami slices.

          Another thing I came to think of now that I tried the calculator again: would it make sense to have pre-populated values? As in: I don't have to click each and everyone to get to 'the end' and see how much salt to use. Yes, it won't match everybody's preferences, typically, some folks prefer imperial, other metric, but at least I only need to click the ones I want to change, as opposed to all of them.

          Thanks again for a cool calculator!


          • Top | #7
            We debated pre-populating, but as you point out, not only do some readers prefer metric over imperial, but people often mix units. They weigh out the salt in ozs but use a liter container to measure the water, because they have a liter soda bottle. So we started with a blank slate.

            Also chose to ignore Imperial unit buttons. We are assuming most of the EU and BE likely prefer metric, while imperial is a hold-over. For our nitrite calculator, accidentally hitting a metric gallon vs US is a 20% error, and might not be noticed if there were too many choices. Not as big an issue here, but trying to keep things simple.


            • Top | #8
              I'm trying to follow the recipe for curing bacon. I need to convert from Morton's Kosher Salt (which I don't have) to Trader Joe's SeaSalt (which I have a lot of), but that is not on the conversion list. Can anyone tell me the density of Morton's Kosher Salt, and then I can just do the conversion by weight? I have a good scale... Thanks.


              • docblonder
                docblonder commented
                Editing a comment
                Just click on the radio buttons in the salt section here


                it lists the salt density in the left column. Assume TJ sea salt same as Baleine

              • fuzzydaddy
                fuzzydaddy commented
                Editing a comment
                Welcome aboard! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa Thanks!

              • AlexS
                AlexS commented
                Editing a comment
                Got it! 1.01 g/cc for Morton's Kosher salt, to convert the amounts on AmazingRibs to mass. Its even a conveniently round number... Thanks for the tip DocBlonder. fuzzydaddy, I'll get around to the intro one of these days.

            • Top | #9
              can we now fix the bacon recipe on the site so it isn't bland and undeserving of being hosted with the rest of the recipes that are actually good?


              • Top | #10
                Question on the Archimedes method: I assume this must be done quickly, before much salt dissolves? Or does even the dissolved salt displace at a 1:1 ratio?


                • docblonder
                  docblonder commented
                  Editing a comment
                  From a practical view point, it does not matter. But if you measure verrrry carefully, when the salt dissolves. the ions can slightly pack into nooks between the water molecules, dropping the water level a bit more than expected. Turning a 6% brine into a 6.01% brine.

              • Top | #11
                Thanks!, docblonder I ain't even coming close to measuring that precisely! My question was based on simple syrup (hummingbirds, margaritas, and whiskey sours!) where 1 + 1 doesn't even begin to equal two. Bigger molecules. I suspect?
                Last edited by Willy; February 3rd, 2017, 06:14 PM.


                • docblonder
                  docblonder commented
                  Editing a comment
                  Yes, sugar is 6x more soluble in water than salt. So it "disappears" into the liquid. But the molecules still takes up space, so the Archimedean method continues to work.

              • Top | #12
                Thanks, docblonder , I'm beginning to get with the program. I have always assumed that SOME of the reduction in volume when mixing water and salt or was due to the "fact" that the water molecules and Na and Cl ions "packed" together "better" (made use of some interstitial space), like adding a bucket of tennis balls to a bucket of grapefruit would not yield two full buckets of the mixture. I assumed (I know, when one assumes...) that if a solid block of salt was added to a volume of water, that the volume would drop over time as the salt dissolved. I think you are basically saying that salt and water mixing is essentially like mixing all tennis balls, so the volume change between the solid block and the dissolved salt is negligible. Is this correct?.


                • docblonder
                  docblonder commented
                  Editing a comment
                  Close enough. Water molecules are "V" shaped, and don't pack perfectly. But interact strongly when a molecule enters the V. Equal parts of pure alcohol and water ends up about 5% lower in volume than expected from their original volumes. Salt only 2%. Pretty tightly packed.

              • Top | #13
                Thanks very much for taking the time to explain it to me; it's appreciated.


                • Top | #14
                  Well docblonder I got to use this calculator today. I'm doing a batch of bacon and had half a pork belly handy. That, of course, is not exactly 3 lbs like Meathead's bacon recipes call for. So, threw it on the kitchen scale and then ran it through your calculator. Much more precise than doing rough estimate calculations of numbers of half teaspoons of prague powder, etc. Thank you .... now I can experiment with my bacon recipes without worrying about my brine being dangerous! you are the man.


                  • Top | #15
                    docblonder general curing question: is it perfectly safe to cure the meat in just water and Prague powder, and then later applying all the other ingredients as more of a dry rub?