Hi All - I take very careful notes on most everything I do and after reviewing my notes of the past few weeks and conducting a â€œtaste testâ€ of sorts I have come to the conclusion that: All things being equal (i.e. weight, thickness, time, relative fat content and ingredients) The meats absorb salt through a brine solution in the following order: Fastest â€“ Poultry â€“ minimum 1 hour maximum 4 hours Median â€“ Pork - minimum 8 hours maximum a few weeks Slowest - Beef- minimum 8 hours maximum several weeks Sorry the experiment didn't include wild game meats but due to the textures, grain and relative fat content of wild gane I would conclude the following: Fastest â€“ Fowl â€“ minimum 1 hour maximum 4 hours Median -Rabbit and squirrel - minimum 8 hours maximum a few weeks Slow - Venison - minimum 8 hours maximum several weeks Very Slow â€“ Bear minimum 8 hours maximum several weeks Do any of our resident experts agree or disagree with these conclusions? Some of you may be wondering â€¦ â€œWhy do I care?â€ Well this will give you an idea of timelines required for brining your meat for that all important weekend smokeout! Hope this helps! PS This is based on MY personnal idea of what's salty enough. No doubt most of you will think it not salty enough.