Some of the brining recipes are confusing to me. If I had a better understanding of the process I would feel less like an idiot. My hypothetical situation. I have a 5# hunk of meat and I want to make 2 pints = 2# of water brine/cure. Understanding equilibrium and why it works, my thought is to make the brine/cure based on 7# of product. 5# meat + 2# water. That being said could I inject part of the brine in the meat and use the rest of the brine on the outside. Put in cooler for required days etc. If my thinking is incorrect, where did I go wrong?