Meat salt calculator
Paste the recipe. The ingredients on their own are enough. Savvy works out the salt as a percentage of the meat.
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Meat salt is the salt as a percentage of the meat’s own weight.
For a dry-salted meat, such as a salt-cured duck breast or a dry-brined steak, the salt is measured against the meat alone. Nothing else in the recipe counts towards that weight.
The salt’s weight is divided by the weight of the meat.
Savvy puts every line into grams, adds up the salt, and divides it by the weight of every meat line. Where a recipe salts more than one piece of meat, their weights are added together first.
- 300 gDuck breast
- 15 gFine sea salt
15 g ÷ 300 g meat = 5% salt to meat
The meat is weighed as it goes into the salt.
Bone, skin and fat all count, because they are part of the weight the salt goes onto. A weight taken after trimming, or after the meat has lost water to the salt, makes the percentage read higher than it was.
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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