To dry brine, each pound / 500 g meat needs 1 tbsp salt. Rub salt all over the meat and rest in the fridge for 1 day, or put in a sealable bag can be refrigerated for up to 2 days. You can add more spices like paprika powder.
To wet brine, the ratio of water to salt should be 1 Liter water to 1 cup of salt. The time of wet brine is depended on the weight of the meat. Each pound/ 500 g meat needs to set in salted water for 1 hour. You can add more aromatics like garlic, onion, various spices and herbs.