Brining

Chez Panisse brine
Weber How_to
Bruce Aidells use 2/9 cup "kosher salt" per cup of liquid. = 1.11 oz per cup
America's Test Kitchen uses 1 cup kosher salt in 2 quarts of liquid.
America's test kitchen uses 1 cup table salt in 4 quarts of water
Weber says 5/8 oz per cup of liquid.
I compromised on 1.0 ounces per cup. 4 hrs brine.
1.0 ounces avoids the big density problems between types of salt (factor of two)
1 oz of Morton Kosher Salt = 2 Tbs.

Cook's Illustrated High Temp Brine
High-Temp Brine
1 quart cool water
1/4 cup Diamond Crystal Kosher Salt = 5/4 ounces
2 tablespoons sugar
Mix in a non-reactive container until dissolved. Substitute 3 TBSP Morton Kosher Salt or 2 TBSP table salt for Diamond Crystal.

Make 1 quart of brine for each pound of meat, not to exceed 8 quarts (2 gallons). Soak meat for 1 hour per pound, but not less than 30 minutes or longer than 8 hours. If brining multiple pieces, base the brining time on the weight of an individual piece.

Pork Chop brine for 1 chop.
1 cup apple juice
1.0 oz of salt. = 11 145.9664 milligrams of Na
1 Tbs brown sugar
3/4 tsp black pepper
1/4 tsp sage
2 Tbs apple cider vinegar

Salt in stuff
1 g salt = 393 mg Na
1 cup lite soy sauce has 9200 milligrams of Na
1/4 tsp(1 g) of MSG contains 135 mg of Na
1 tsp (3 g) of maggi chicken caldo has 600 mg of Na
1 tsp knorr caldo de pollo has 870 mg sodium
1 tbsp 3 crabs fish sauce has 1420 mg sodium
1 tbsp lee kum kee soy sauce has 1150 mg sodium
1 tbsp san-j tamari has 700 mg sodium
1 tbsp of Silver Swan soy sauce has 1020 mg sodium
1 top ramen flavor packet = about 1420 mg sodium

chicken leg brine. brine 2 hrs.
5.5 g msg
3 cups water
3oz salt = 85 grams
3tbs brown sugar
1 tsp black pepper
3/4 tsp mix sage and thyme
6 tbs chinese black vinegar