My salami and snacking sticks way too salty?

[Crunchie58]

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.
This is cooked in the oven at 200F until internal temperature is 165F., made some summer sausage and pepperettes.
Anyone have any advice? TIA

 

[SmokinEdge]

1 tsp does not weigh 19grams but 1 Tbs is close to that. And yes 2.5g per Kg is correct. So if you are adding 19 grams cure #1 to 1 Kg meat not only is that to much and will throw salt way over but it is plain dangerous.

 

[Crunchie58]

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?

 

[Crunchie58]

1 tsp does not weigh 19grams but 1 Tbs is close to that. And yes 2.5g per Kg is correct. So if you are adding 19 grams cure #1 to 1 Kg meat not only is that to much and will throw salt way over but it is plain dangerous.

Should I throw out my batch you think?

 

[hondabbq]

Its not using cure #1. Its their own cure blend that comes in the packages. Toss those sticks, your gonna kill yourself or someone else. 165 is also cooked too high of an IT. Pull at 152-155 max

 

[zwiller]

Scratches head... The HM come with a maple cure mix or something?

https://www.google.com/url?sa=t&sou...IQFnoECBoQAQ&usg=AOvVaw1684x1JVDoR8_hJE-RFNnO

 

[hondabbq]

@zwiller That page has typos in it. the recipe for 2 lbs of meat is wrong.

 

[zwiller]

@zwiller That page has typos in it. the recipe for 2 lbs of meat is wrong.

Direct link from High Mountain... 2lbs matches pic you posted.

If OP is using cure #1 in place of the kit's "cure", yeah not cool at all.

 

[hondabbq]

Direct link from High Mountain... 2lbs matches pic you posted.

If OP is using cure #1 in place of the kit's "cure", yeah not cool at all.

Yes I looked that its from Hi Mountain, but if you read it, it says cure 2 times in the same line.

use 1 tablespoon plus 2 teaspoons of cure of seasoning and 1 tablespoon plus 1 teaspoon of cure

 

[GatorAGR]

I'm glad you found that. I was thinking the same thing as I've used the HM kits in the past and the "cure" is tan instead of the typical Pink #1

 

[hondabbq]

I'm glad you found that. I was thinking the same thing as I've used the HM kits in the past and the "cure" is tan instead of the typical Pink #1

You can use cure #1 in the mixes but not at the Hi Mountain recipe rates.
1 tsp for 5 lbs of meat.

 

[GatorAGR]

Right. That was my concern when he mentioned using Cure #1 in his post. I assumed it was different doses.

 

[zwiller]

Yes I looked that its from Hi Mountain, but if you read it, it says cure 2 times in the same line.

Yeah caught that too, which is I said I was scratching my head.

You can use cure #1 in the mixes but not at the Hi Mountain recipe rates.
1 tsp for 5 lbs of meat.

Yep beat me AGAIN HA, 1tsp cure #1 cures 5lbs so scant 1/2 tsp would do 1Kg/2.2lbs.

 

[Crunchie58]

Yes I looked that its from Hi Mountain, but if you read it, it says cure 2 times in the same line.

use 1 tablespoon plus 2 teaspoons of cure of seasoning and 1 tablespoon plus 1 teaspoon of cure

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"

 

[Crunchie58]

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"

Here’s a pic of the cure I used

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"

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.

 

[hondabbq]

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"

That’s the quote taken from @zwiller s post from their website. It’s misleading IMHO.

The pic you have above is Hi Mountain cure and should be used based on their recipe.

Cure #1 is a whole other topic.

 

[Crunchie58]

That’s the quote taken from @zwiller s post from their website. It’s misleading IMHO.

The pic you have above is Hi Mountain cure and should be used based on their recipe.

Cure #1 is a whole other topic.

That’s the quote taken from @zwiller s post from their website. It’s misleading IMHO.

The pic you have above is Hi Mountain cure and should be used based on their recipe.

Cure #1 is a whole other topic.

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

 

[SmokinEdge]

Should I throw out my batch you think?

YES

 

[luvcatchingbass]

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 instructionsView attachment 730738, am I missing something?

Are you substituting Cure #1 (pink) in place of the HM Cure (cream colored) that is supplied in ther box

 

[chopsaw]

Somewhat confused, ok so HM has their own cure for their product?

Yes . There are 2 packets with the kit . One is seasoning , one is a cure mix .
It's not straight cure one .

When using kits Follow the directions . They will post for ground meat and whole muscle at different rates for seasoning and cure .
Again , that cure packet is not cure 1 .

You can use straight cure one , but don't use the cure mix from the kit if doing that .

If you have a kit , that came with cure , follow those directions . Make sure you have the whole muscle , and ground meat amounts correct depending on what you're making .

Anything left over ,, Throw it away , plus , do not use open kits that someone gave you .