I should have specified that I typically use Diamond Kosher salt (not that I wouldn't use something else) just so at least i have a base to go from.
I've always used a standard 1 cup salt to 1 gallon water to start and usually would add 1 cup sugar of some kind to that.
So what I'm hearing so far is that it's the salt that does the magic and maybe we shouldn't fuss too much about it and just stick to 1:1 base then add whatever flavors you want from there.
Could you add less salt and brine longer to achieve same results?
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