Art, I brine about twice as long but with about 1/2 the density. Next batch I will try the 90min time with your density. A time saving is a good thing.
Pete, sorry I missed this earlier. Around here somewhere I have the studies done in Kodiak on brining... it is pretty dry, pun intended. For your purposes texture is not the same problem as in kippering.
The flesh itself is the limiting factor on how fast the salt moves in. Make brine hypertonic and maximum speed is achieved. The pellicle forming time allows the salt to equalize through the fish, too.
