Originally Posted by sfbbqguy
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.
when you stick 'standard' quantities the times are usually standard too, I know that shrimp are good after about an 1/2 hr, pork chops about an hour or so, chicken parts 4hrs etc--when you change the concentration of the brine of course the soak times will have to change accordingly