While brines do work and lots of members here use them, there are better more consistent ways of curing. Just to keep things simple, brining works off of uptake, that is how much nitrite, salt, and sugar are taken into the meat through diffusion. This will vary from meat piece to the next due to muscle structure and fat content, brine strength plays a big roll as well.
However, as has been suggested dry curing meats 3” thick and less is very effective and the process is controllable by adding cure, salt and sugar at the desired amount based on percent to meat weight. The product finishes exactly how you applied the cure mixture. Not more and not less. Cure #1 is added at 0.25%, salt in a range from 1.5 to 3.0%, sugar doesn’t have to be added at all but apply to taste from 0 to 3% all to meat weight.
For meat thicker than 3” like hams or round roast, I use a liquid such as water or unsalted broth. I start with 10% of meat weight in liquid, slightly warm to maybe 90* then dissolve phosphate (0.5%) salt (1.5%) sugar (0.5-0.75%) cure #1 (0.25%) you can also add liquid garlic and/or liquid onion juice to taste, dissolve each one in the order listed then cool the brine and inject all over the meat. Especially around any bone. Inject all of this brine as evenly as can be, then into a zip bag or covered container and refrigerate for about 1 week.