Perfect salt-to-water ratio for any brine.
Brining works through osmosis and diffusion: the salt solution draws moisture out of meat cells initially, then as the salt concentration equalizes, seasoned liquid flows back in, increasing the meat's moisture content by 6-8%. This makes brined meat noticeably juicier after cooking. A 5% brine (50g salt per liter) is the sweet spot for most proteins. Too weak (<3%) won't penetrate deeply; too strong (>10%) makes meat intolerably salty. Salt type matters: 1 cup of Morton kosher salt weighs 130g, Diamond Crystal only 70g, and table salt 290g. Always measure by weight for accuracy. Sugar in brine promotes browning and balances saltiness. Add aromatics (peppercorns, bay leaves, garlic, herbs) for extra flavor — they infuse during the brining period. Always brine in the refrigerator below 4°C/40°F.