Note: The recommended salt by weight percentages below are for total salinity. If you're adding other salty ingredients to the dish, adjust salt by weight down. For more info, check out the FAQ.
When I first started dry brining, I was always second guessing myself on how much salt to be using when dry brining because, well, I can’t really taste the raw meat to know where I’m at. Now I’m much better at doing it by feel, but put a different type of salt in front of me and I’m lost again! That’s because different types of salt have varying densities. This is a problem for us silly Americans, because we tend to use volumetric measuring spoons rather than weighing the mass. A teaspoon of table salt is twice as salty as a teaspoon of diamond kosher. Keep that in mind next time you see a recipe that tells you to use “3 tsps of salt”.
Take the recommended salinity percentages from this calculator with a grain of salt. I did some of my own testing in addition to other research to determine those value, but that testing was not super scientific and was subject to my palette. The “right amount of salt” is different for everyone, which is why I put in a little slider so you can adjust to your liking!