Hmm...I don't know what percent the brine is. I just mixed it until salt gathered at the bottom of the pan like the recipe said...near 2 pounds to a gallon or so. Maybe 1.5 pounds of salt? That is a great idea, though, to re-brine...didn't know it would be ok to do that.
And chilipepper, I started that wheel in the pantry, where the temp and humidity were a bit variable, usually around 62 degrees...and I'm waiting on my hygrometer, so don't know what the humidity was. But now I've got it in a fridge that stays a bit too cold (around 40-45 degrees), but I'm also waiting on a thermostat control too.
Thanks for both suggestions, gonna try!