It says meat mixture, when you are wet brining the brine is part of the meat mixture. I was confused about it at first too until a butcher explained it to me. Unfortunately he has passed on, but if you go to smoking meat forum and look up Pop's Brine he explains it a bit. If you really want to get into the technicalities of it you would need a salinometer.
Here is what Pop's said to me Via a PM on that site.:
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Asked dad, and he explained exactly what I just explained to you. It wasn't VOLUME, it was CONCENTRATION that mattered! Think of it as solids. You have a 1 lb. block. You add 99 more blocks, but don't change the concentration within that block or blocks. Doesn't matter how many, but what does matter is the CONCENTRATION within every block. Keep the concentration the same, you keep the cure the same.
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