You know you have enough salt in your brine water for curing hams when an egg will float in it.
Using what? A boiled, raw, or stale egg as an indicator.
A fresh raw egg. Grandma would have a big wooden barrell filled with water and would add salt untill an egg would float. Then they would put in the fresh hams after butchering and let them soak up the brine water before hanging them in the smoke house.