Standard Brine:
2 tablespoons table salt per liter or quart of water/liquid

• brine for approximately 1 hour per pound (larger items can handle being brined overnight without the meat becoming too salty)

Moderate Brine:
3 tablespoons table salt per liter or quart of water/liquid

• brine for approximately 1 hour per pound of meat

Strong Brine:
4 to 5 tablespoons table salt per liter or quart of water/liquid

• brine for shorter periods of time (no more than 30 minutes per pound of meat)

If using any other salt, you will need to weigh the equivalent (1 tablespoon of table salt = about 15 grams). First determine how many tablespoons of table salt you would normally need and multiply by 15. The total will equal how many grams of sea salt, kosher salt, etc., you will need to weigh.

For example, 5 liters/quarts of standard brine will require a total of 10 tablespoons of table salt (5 × 2 tablespoons/liter or quart = 10). 10 tablespoons x 15 grams = 150 grams table salt. You can substitute any type of salt for the table salt, but it will need to weigh 150 grams total.