Thanks 2Fat. Short answers are usually best.
Sounds like you could just stick with 1 cup salt : 1 gallon water and use shorter brine times. I don't see any reason to extend the brine period for no reason by reducing the salt if the end result is the same.
I haven't had a salty food problem just inquiring if the brine would penetrate with less salt. Yes, I'm a little concerned with sodium but still want food to taste good too.
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