Brine calculator
Paste the recipe. The ingredients on their own are enough. Savvy works out the brine’s strength: the salt against the water and everything dissolved in it.
Free. No account. Nothing to install.
Brine strength is the salt as a percentage of the whole brine.
A brine’s strength is its salt measured against the whole brine: the water, the salt, and everything else dissolved in it. The meat or vegetables sitting in the brine are not part of that weight.
The salt’s weight is divided by the weight of the whole brine.
Savvy puts every line into grams. It adds up the salt, then adds up every line that is not the meat or vegetables sitting in the brine. The salt divided by that second total is the strength.
- 5000 gTurkey
- 1900 gWater
- 100 gFine sea salt
100 g ÷ 2000 g brine = 5% salt to brine
Sugar and anything else dissolved in a brine add to its weight.
A strength worked out against the water alone reads stronger than the brine really is. Sugar, a second salt, and anything else dissolved in the brine add their weight to it, and Savvy counts them.
The same recipe answers other questions.
Every recipe you cook, in one place.
Savvy takes a recipe however it arrives — a link, a video, a photograph of a notebook page — and gives it back clean, weighed, and ready to scale. The numbers come out of the recipe, not out of a form.
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