Nutrition & Food
Intermediate

Brine Salinity

Salt concentration of a brine or curing solution by mass.

Formula

S=msaltmsalt+mwater×100S = \frac{m_{salt}}{m_{salt}+m_{water}} \times 100

Variables

m_{salt}Salt mass
m_{water}Water mass

Example

60 g salt / 1000 g water ⇒ 5.7%

Did You Know?

A 5–8% brine is typical for quick poultry brining; charcuterie curing brines can climb well above 15%.

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