Good question Bill, but hard to answer. That’s because it really depends on what you are brining, how large the meat or chicken is and your own taste buds. Some people love what brining does to meats and others have told me it’s way too salty. Another factor to consider is how much salt is used in the brine, (be sure to check out this brining chart) and the type of salt used. My suggestion is to start with less salt and less time to begin with and see how you like the outcome. Next time, add a little more salt and brine for a little longer and compare. You may even want to experiment on your own by trying different brining solutions for different brining times on several pieces of chicken thighs or pork chops and see how they differ in flavor. One thing I recommend and some cookbooks don’t advise is to rinse the brine off the meat before cooking. I find if you don’t, the meat is too salty. Hope this helps - RG