Curing for pastrami question

I ended up using 13g of pink salt #1 in the 4.16 liter wet brine for a 5.25 lbs brisket flat. However, I just double checked some calculators and they reocommend 16.35g. It’s been curing for 7 days already so too late to add more. Is this a safety concern or should I be okay to make the pastrami?