If you will notice Wade's previous 2 posts, he does not provide logical explanations or cite facts for his statements, only what "may be' deemed inaccuracies in others posts...... It's one of Wade's minor faults...
Below are explanations from various sources... Since this is not a "life threatening" methodology, the reader can determine which method he/she chooses...
Weigh the total amount of meat or seafood plus water. In general, use an amount of water equal to at least 50% of the weight of the meat.
(The "at least 50%" number is questionable.. Some scholars recommend as low as 25%.. using that number, the meat must be bagged.. In doing so, the concentration of ingredients in the brine solution, become 500% stronger than the target for the meat.. Thus increasing the molecular "pressure" for equilibrium...)
If you won't be vacuum packing the meat with the brine, then use enough water to submerge the meat.
If the meat has a lot of bone, subtract the approximate weight of the bone.
Calculate and Add the Salt Required
(0.25% ((0.0025)) for cure #1 to achieve 156 Ppm nitrite)
Calculate how much salt you need to add by multiplying the total weight from step 1 with the desired final concentration of salt. Then dissolve all of this salt, plus any other seasonings, into the water for your brine.
For most meats and seafood, the final concentration of salt in the flesh should be between 0.25% and 2%. A higher salt concentration will help retain more juices during cooking and yield a firmer textured flesh.
For delicate seafood we suggest 0.5–1%, for white meats 1.5–1.75%. Most tender cuts of red meat do best without brining, or very low concentrations where the brined texture goes unnoticed.
This approach can also be used for wet-curing. Simply increase the salt concentration to between 2–4%.
Brining and curing are diffusion processes, just like heating, that scale roughly with the square of the thickness: a piece of meat or seafood twice as thick will take four times as long for the brine or cure to penetrate. A thin cut can take a day or so, but a large roast can take weeks.
Equilibrium brining is at least 20–30% slower than brining with a high concentration brine, for the same reason that cooking sous vide to equilibrium temperature is slower than traditional cooking techniques. But, just like sous vide cooking, the approach avoids the need to time things just right.
Unlike cooking with heat, however, it's usually no big deal if a food is under-brined, whereas over-brined from too much salt is a much bigger deal than overcooked. Over-salted food is simply inedible, a pitfall of conventional brining that this strategy entirely avoids.
The Effects of Brining
Charged chloride ions from the dissolved salt in a brine will repel, destabilize, and unravel various proteins within the muscle fibers of meats and seafood. This is not altogether different than what cooking with heat also does to these proteins.
The combination of dissolved salt and heat combine to increase the juiciness of flesh by drawing water in during brining and squeezing less of it out during cooking.
Brined foods that are cooked have a telltale texture because the combination of salt and heat creates a firmer, more elastic gel than heating does alone. But avoid overdoing it, otherwise the flesh can become too firm and chewy, as well as too salty.
Equilibrium Brine Procedure
1. Weigh out the meat you’ll be brining, along with the amount of water needed to completely submerge it. I like to brine in un-sealed cryo bags which reduce the need to fill an entire squared off container; this method usually requires an amount of water about 30-40% the weight of the meat.
2. Once you have that total weight of the meat + water, determine your desired level of salt concentration. Most likely you’d be looking for somewhere between 1%-2%, any less and it won’t have much effect, any more and it’ll be overly salty with a weird texture. Multiply your total weight of meat plus water by the desired end concentration of salt, and add that weight in salt to the water, plus any spices you want to get in there.
3. Let the meat hang out in the brine long enough to establish equilibrium. For big roasts like I make in this recipe, I usually let it go for 5 days. Smaller pieces don’t need as long, sometimes a little as a day for little steaks. The beauty of this technique is it’s impossible to over-brine - just don’t let it stay in there for weeks, as the brine itself starts to get a little weird at that point.
And below is a thorough explanation from Stella Culinary....