Measure twice. Season once.
Meat reference
Dry-brining becomes easier to scale when salt is expressed as a percentage of the food's weight rather than as a spoonful.
Start with weight
Weigh the meat, apply the selected salt percentage, and measure the result in grams. The same relationship works when the piece is small, large, or somewhere in between.
Keep in mind: the percentage is a practical starting point, not a universal law. Cut, bone, thickness, and seasoning already in the food still matter.
Then choose the timing
The ratio controls how much salt you use. Timing controls how much opportunity the salt has to move through the meat and how dry the surface becomes before cooking.
When dinner is close: use the minimum timing. When you can plan ahead, the best timing gives the meat more time to season and dry.