Um...it's really just a matter of time vs. salt concentration. If you want a 4% absorption into the meat than you need to brine with X% salt for X time to achieve that. So the question should be, "in how little time do you wish to brine your bird and at what salt concentration will you achieve this?" The higher concentration of salt in the brine the shorter the time need for the soak and viceversa. OK, I'll add another tid bit. Once the meat comes out of the brine it needs to sit for several hours for maximum and even despersion of salt into the meat. Remember that there is no one brine recipe. It all depends on the type of meat you want to brine and for what % salt absorption and for how long you have before you want to cook the meat.
Last edited by ZILLA; 05-19-2010 at 12:01 PM..