Homemade Sausage Making

I couldn't find a specific recipe for brining a couple of nine pound picnic hams on this site. I've got this one from the makers of my smoker, PS Seasonings:

●3 1/2 Gallons Water 38-40 degrees F
●3 lbs. Pickling Salt
●10 oz. Sugar
●10 oz. Pink Speed Cure

I'll add a 2oz. bottle of Mapeline to the mix and inject 10% (14-15oz.) of the solution into each ham, then cover with the remaining brine and refrigerate for 6-7 days before smoking. Just wondering, that sounds like a awful lot of Instacure #1 to me in relation to CW's brining recipe for pork loin. I need a little back-up for more confidence in this. RAY

That is per the label so you should be fine. Label is 3 oz per gallon of water.

Thanks for that, I'm going with it. RAY