Marinade Volume Calculator. Enter your meat weight, choose your cut thickness, and set your preferred salt % and sugar % — the Marinade Volume Calculator tells you exactly how much water (brine) to use, the precise amounts of salt and sugar, plus a recommended marinating time based on your cut. Switch between U.S. and Metric units to match your kitchen setup. Also try the Candy Temperature Stage Calculator.
A general rule is to use about ½ cup of marinade per pound of meat for bag marinating, or up to 1–2 cups per pound if submerging in a bowl or container. This calculator lets you choose your water-to-meat ratio so you can dial in exactly what your vessel requires. See also our calculate Working Temperature, Melt Temperature & Cool-Down Temperature — Chocolate Tempering.
A classic marinade ratio is 3 parts oil to 1 part acid (like vinegar or citrus juice), plus aromatics such as garlic, herbs, and spices to taste. The oil carries fat-soluble flavor compounds while the acid helps tenderize the meat's surface. Salt is the most critical component for deep flavor penetration.
Thin cuts and strips typically need 12–24 hours, standard steaks and chops around 24–48 hours, and thick roasts or whole birds can marinate 2–5 days. Over-marinating in high-acid marinades can make meat mushy, so follow the time guidance for your cut thickness.
Equilibrium brining means you calculate the exact amount of salt needed so that, over time, the meat absorbs all of it — leaving perfectly seasoned meat without excess saltiness. A 1.5% salt concentration relative to the total weight of meat plus water is the standard starting point for most proteins.
A zip-lock bag is more efficient because it keeps the meat in constant contact with the marinade using far less liquid — a 0.5× ratio often works. A bowl or container requires more marinade (1.5–2× ratio) to ensure submersion. The calculator's water-to-meat ratio setting accounts for both methods.
Sugar is optional but beneficial — it adds a touch of sweetness, balances saltiness, and promotes caramelization and browning during cooking (Maillard reaction). Set sugar % to 0 in the calculator if you prefer to skip it entirely.
Yes. The calculator works for any protein. Simply enter your meat's weight and choose the appropriate cut thickness. Thinner poultry pieces fall under 'Thin Cut / Strips', while a whole chicken or pork shoulder would use 'Thick Roast / Whole Bird' for the time guidance.
Toggle the Units selector between U.S. (pounds and cups) and Metric (kilograms and liters) — the calculator automatically recalculates all amounts and displays them in your chosen system, so no manual conversion is needed. You might also find our Brine Concentration Calculator (Food) useful.