Discoloration doesn't necessarily mean that the meat is bad. Though I've never seen that specific color, I often get some discoloration, but it is usually a light green, or grayish green; at times an iridescent color. Many things can contribute to various colors on cured meats; such as the amount of myoglobin contained in the muscle; exposure to oxidation, ultralight, and/or visible light being expose more in that area.
I'm not familiar with High Mountain cure kits, and don't know what ingredients they contain. Sometimes an ingredient in the cure mix can discolor some areas of the meat and not others; it is usually caused by the cure mix being applied more heavily in those areas. I've had that happened to me when using brown sugar. I've heard High Mountain will respond quickly to their emails or calls. I would call them and check if this is a known issue with their cures.
Different monitors display colors differently, so on my monitor it looks pale orange. It doesn't look like nitrite burn, which is too much nitrites applied in one area of the meat - that would cause a deep green pigmentation. If you measured your cure correctly, it is unlikely you have over cured it.