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@dubtap
Oh oh, I know this. You need to look at the weight of the meat and the weight of the water as well and then have X% of that total weight in salt, which is the strength of brine you want to aim for.
Lots of brining recipes say "just use a X% solution of salt in water" which would underestimate the salt needed if you had a huge lump of meat in a very close fitting container.