IDK all that much about designer salt other than color and crunch.
Actually the only time I use it is for a sprinkle on caramel.
There was an interesting thread going not too long ago.
Out of curiosity, how many salt are you adding per litre?
Well I am using chef steps measurements, 50g to 1ltr :) honestly I cooked it for my family and they usually always complain if food is "salty" but they didnt think it was salty and I brined it for 2 days !!
There is an excellent step by step with photos on how to brine in our articles section.
Standard brine ratio is 20 parts water to 1 part salt by weight. Thus, whatever your water weight is, simply divide it by 20 to determine your salt weight.
For example, if you have 2384 grams of water you need 119 grams of salt. This ratio is predicated upon the fact that you are using kosher salt.
If you haven't brined before you can check out this site, http://www.gastro-grub.com/brining-chicken.html It provides a detailed description of brining as well as a step by step with pictures.