I've got my first ham in a brine. Also a couple salmon filets curing for lox. I just wanna make sure I'm doing this right. For the ham, I used 1 gallon water, 3/4 cup kosher salt, 3/4 cup brown sugar, about 20 juniper berries and 4 bay leaves. I used 2TB pink salt. Planning to brine it for 2 weeks, then dry in the fridge, then smoke. The ham's 8lbs bone in. I removed the skin. For the Lox I have 2 small filets weighing a total of 21 ounces. I mixed up a cure of 1/4 cup Kosher salt, 1/4 cup brown sugar, 1/2tsp cracked black pepper and 1/3tsp pink salt. I'll be following Bbally's method. The salmon is skin on. Any glaring problems? There is a lot of conflicting information out there, so I just want to make sure we're safe.