Smaller cuts of meat and brine time

[Northern_Smoke]

Just wondering if the size of the cut of meat has anything to do with the brine time. If you were to take a 5 pound pork loin and brine it as if you were making ham would it take the same amount of time as if you were to cut it into 1in cubes and brine it?

[FLBentRider]

The cure will penetrate smaller cuts faster.

[Northern_Smoke]

So would this mean less of a brine time and if so how would you calculate it? I know last year we were having family over for christmas breakfast and we wanted to do eggs Benedict with home made back bacon  but I  ran out of time. So I took boneless pork chops and used the same recipe but left them for 3 days instead of 6 and they turned out great BUT I wasnt worried cause I was cooking it right away. 

[FLBentRider]

It would be less, I don't have the calculation, I do it by feel.

When the meat firms up, its about done.

Habs will probably be along in the morning with a more detailed explanation...

[Habanero Smoker]

Brining depends on a few factors such as salinity (amount of salt), thickness of the cut, and density of the meat. Wet brining works much faster then dry brining, and a 5 pound pork roast should only take about 3 days to wet brine, as to 6 - 7 days to dry brine. Boneless pork chops; depending on their thickness can be brined in 12 - 24 hours.

Here is a good reference article by Cooks Illustrated to give you a base line.;
Brining Basics

Here are some articles that may be helpful:
All About Brining
[http://www.wedlinydomowe.com/curing/making-brine.htm]Making Brine to Cure Meat[/url]