I'm curing a 13 pound brisket in a 3 gallon brine to make a pastrami and using prague powder #1. This my first time using the curing salt. The brine called for about 2 and half cups of salt for the 3 gallons of water. I substituted the curing salt which was about 14 oz. I understand that the curing salt is primarily salt, over 90%, but is using this in what I have now learned is a disproportionate amount going to have a bad effect on the pastrami?