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My salami and snacking sticks way too salty?
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...- Crunchie58
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- Forum: Wild Game
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