Hi there and welcome!
Yeah I can imagine those shanks were salty, I calculate about 6.6% salt was used!
I find I like 1.65% salt and people try not to go over 2% salt. You are more than 3X those salt percentages.
When curing or brining I always recommend going equilibrium cure/brine of 1.65% salt and using the DigginDog calculator here:
http://diggingdogfarm.com/page2.html
In short, enter the weight of Meat and Water in grams.
(1 qt water weighs about 2.083325 lbs which = 944.97539gms, and 5 pounds = 2267.95gms so Meat and Water weight =
3212.89137gms)
Change Salt % Desired to 1.65. Click Calculate and boom!
Salt Needed would be 45.49 grams.
(This calculator takes into consideration the salt in the Cure#1 as well to make sure you total to 1.65% desired salt overall)
View attachment 679230
Inject all over and cure for 5 days, 7, days 14 days... it doesn't matter you will never get too salty because you cannot go over 1.65% salt of all the stuff in your curing bucket.
This is exact. No guessing about ratios of water to meat and such.
Also this works almost exactly the same if doing a non-cure#1 brine.
In a non-cure#1 brine, just know you would add like 7grams more salt to make up for the salt missing from cure#1.
But honestly in 5 pound of meat + 2lbs of water (roughly 1 quart) you aren't likely going to miss the taste of 7 gms of salt if you just use the Salt number alone at 1.65%. Alternatively, when doing a brine with no cure#1, you could just bump up the desired salt to like 1.8-1.85% salt and get your missing salt grams that would have been in the cure#1 that you are not using :D
Let me know if this makes sense because once you are armed with this knowledge you will never have a cure or a brine that is too salty, not ever again :)