Great question — answering as the UphillTech team:
What is the minimum and maximum amount of salt to water ratio to make a brine? This is a very complicated question--in the chemical sense, salt dissolved in water is a brine, but they can vary in concentration (usually measured in percentage of salt by weight). For the culinary purpose of seasoning and helping meat cuts stay moist, it varies considerably; the stronger the brine, the shorter the brining time, in general, although below a certain threshold you are going have little effect. Too much salt in the brine, and it will get to the point where you are are wet curing, and the product will start to take on hammy textures and flavors. A good range for culinary brines is about 3-5%,...
Full answer by SAJ14SAJ: https://cooking.stackexchange.com/a/29763 (CC BY-SA 3.0).
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