Question on the Corned Beef cure??? I have 2 6-7 lb briskets brining to make pastrami. I got started a couple of days late and was rushing and just realized I used Diamond Crystal instead of Morton's Kosher Salt. I did go heavier by volume though in case I had to add more water to cover both briskets. So I ended up making about 3 gallons of brine with approx 4 1/4 cups of Diamond Crystal. Hopefully this will be fine...any thoughts anyone???? In addition, I was wondering if I could take them out after only 6 days, so I could desalinate them and let them cure with the Pastrami rub for at least two days prior to smoking this Friday. Thanks for any help!