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I did as you guys said, fortunately I did not heat the brine but instead disolved some salt into water and then added that to the brine. However, I definitely added the curing salt into hot water when I made the brine, like the recipe I found said. Should I add curing salt to the brine again? I...

It's only been 2 days, so Ill just take the brine out re-heat and add the salt. And for the dry cure I'll just add the salt and seal the bag again.  If I wait for 15 days instead of 21, will it still come out nice and red? (I'm short on fridge space) Thanks a lot Dave and Jimmy. 

Hi, I am curing some brisket for Pastrami with Prague Powder #1 for the first time. I looked up all the info and got a lot of help from this forum. However I made a mistake and don't know if its a big one.  I am Dry Curing 5lb and using Brine for 5.5lb, I used the recommended amount of Curing...