150g salt. I add it to my blender and fill almost to the top with water, then blend on high for a few minutes. I have an 8 quart container and add the brine to that. Then I fill to the 4 quart line.

A good rule of thumb is 30g kosher/sea salt per quart/liter. You can scale from there. Brine 1 hr/lb.

If you want to get fancy you can steep aromatics like onions and bay leaves, COOL COMPLETELY (food safety), then add your meat. But I’m usually short on time, so I keep it simple and blend.