Brining/curing a 10lb. 9.2 oz Shank ham, locally pasture raised. Made the brine: 1 gl water 1 cup Kosher Salt 1.25 oz Pink Salt 2 cups Packed Dark Brown Sugar Upon filling the container, came up short on brine. Added ~ 18 oz water So I've diluted the Salinity as well as the Sodium Nitrite. Should i be concerned. Should I increase the curing time. As this brine will cure a 12 to 15 lb. ham I'm not to worried but wanted to run it by the pros here. Thanks in advance Here's to happy smoking!