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So here's the question(s), and I know it might be hard to qualify, but is there any reason to believe that a ham I brine cure and smoke at home has any less salt per serving that a commercial product I buy at the store? Maybe they use more salt because they need a faster cure? Other than taste...

Hey Guys- I just took a 5 pound brisket out of the brine after 2 weeks.  The brine I used was the one from Michael Ruhlman's Charcuterie book. He calls for only 3 days in the brine if making pastrami, 5 days if corned beef.  But other sources say 2 weeks so I figured I would go the max. as only...