Brining/curing a 10lb. 9.2 oz Shank ham, locally pasture raised.
Made the brine:
1 gl water
1 cup Kosher Salt
1.25 oz Pink Salt
2 cups Packed Dark Brown Sugar
Upon filling the container, came up short on brine. Added ~ 18 oz water
So I've diluted the Salinity as well as the Sodium Nitrite. Should i be concerned. Should I increase the curing time.
As this brine will cure a 12 to 15 lb. ham I'm not to worried but wanted to run it by the pros here.
Thanks in advance
Here's to happy smoking!