Bu Cat, Jan 2018
This chart can be applied to brines for all meats. It takes into account three common types of salt used for brines: Table salt (fine grind), Morton Kosher salt, and Diamond Kosher salt. The amount of salt depends on the volume of water needed to cover the meat in a bowl or other container.
I recommend “weighing” your salt in grams rather than ounces, because ounces vary by altitude above sea level. I don’t recommend measuring the salt by volume (tablespoons, cups, etc) because this is not as accurate.
See also this link for a printable copy of the chart: Brine chart (salt-to-water).
