Recent content by Crunchie58

Tks to all

This will most likely be the last post on this thread. Well I’ve learnt that there are more than just cure 1 and cure 2. And that High Mountain use their own brand of cure, with their own dosage. I threw my almost 4 lbs of moose snacking sticks 😢. Live and learn.

I did not use double amounts of cure, I used both but recommended dosage.

I too am curious where the open pack came from. I can’t tell you because I don’t know. But in my mind there was only 2 types of cure, cure 1 and cure 2. I do know that nobody ever gave me anything to do any salami or pepperettes. I’m going to toss out the remainder of my batch. Does the OPEN...

Here is the other cure I used, the pouch was already opened, this looks like this the problem.

Here’s a pic of the cure I used Here is a pic of the cure I used, seems to be HM cure and not cure #1. BUT I also did use a smaller bag because it was already opened, that may have been cure #1.

Somewhat confused, ok so HM has their own cure for their product? I don't see where it says "use 1 tbs plus 2 tsp of cure of seasoning and 1 tbs plus 1 tsp of cure"

Should I throw out my batch you think?

What I wrote was that 1TBS + 1 TSP weighed total 19 grams, not just 1TSP. In any case, the recipe on the instruction sheet is terribly wrong IMHO. If everyone is following this recipe, I'm not the only one high on sodium lol. See attached HM instructions, am I missing something?

Been using Hi-Mountain spices and cure #1 but I find the end product very salty, almost not edible. Mostly moose 70%-pork/fat 30%. For 2.2 lbs of meat, HM recipe is 1 tbs plus 1 tsp of cure #1 (which weighs 19grams). But I read elsewhere that they use 2.5 grams of cure for 2.2 lbs of meat...