The calculation
salt = water × 8 ÷ (100 − 8) = 1,000 g × 8 ÷ 92 = 87.0 g per litre
By volume, for each type of salt
| Salt | Per litre | Per quart | Per gallon |
|---|---|---|---|
| Diamond Crystal kosher | 10.9 Tbsp | 10.3 Tbsp | 2.57 cups |
| Morton kosher | 5.4 Tbsp | 5.1 Tbsp | 1.29 cups |
| Table salt (fine) | 4.8 Tbsp | 4.6 Tbsp | 1.14 cups |
Using Diamond Crystal kosher 8 g per tablespoon, Morton kosher 16 g per tablespoon, Table salt (fine) 18 g per tablespoon (King Arthur); a cup is 16 tablespoons. Spoon measures vary — weighing is more reliable.
What a 8% brine is used for
A 8% brine is strong. America’s Test Kitchen recommends a 9% solution for brining (ATK). Strong brines work quickly, so follow your recipe’s timing.
Keep brining meat refrigerated (below 40 °F / 4 °C), fully submerged, and discard the brine afterwards. For a brine you can leave longer without risk of over-salting, see equilibrium brining in the brine calculator.
Other strengths
3% brine · 4% brine · 5% brine · 6% brine · 7% brine · 9% brine · 10% brine
Last reviewed: 2026-10-04 · Disclaimer