Should the brine be taste tested?

Taste does matter.... Of course it will change when added to the meat and then cooked....   Salt, I weigh mine.... Total weight of water and meat and add salt at 2%..... This brine is an equilibrium type which takes days to penetrate but you don't screw up the meat with too much salt... Or you can throw it all in a vac-canister and it's done in 1 hour...   Dave