I have made venison summer sausage twice now using Hi Mountains pepper and garlic. I also used another seasoning I bought. I followed the directions to exactly for the amount of seasoning and cure. The summer sausage on both was to salty. What could cause the taste? I ground the venison and pork, then sprinkled the seasoning and cure on the ground mixture mixed then added water and mixed again. Fried a sample and it was a bit to salty for the wife and I, I am befuddled. Any ideas?