Question For Habs

[devo]

I was wondering if you had a break down of the HI MOUNTAIN Cure. This is the curing chart and I have used it in the past but to me my food almost always comes out to saltly. Any suggestions Habs are most welcome.

SPICE AND CURE MIXING CHART FOR WHOLE MUSCLE MEAT
(Always use standard measuring spoons level full.)
POUNDS OF MEAT HM SPICES HM CURE
1 1 ½ teaspoon 2 teaspoons
2 1 tablespoon 1 tablespoon + 1 teaspoon
3 1 tablespoon + 1 & 1/2 teaspoon 2 tablespoon
4 2 tablespoons 2 tablespoons + 2 teaspoons
5 2 tablespoons + 1 1/2 teaspoon 3 tablespoons + 1 teaspoon

[Habanero Smoker]

I have never used it, and I'm not familiar with Hi Mountain. I tried looking for some information, but have found the product you are using. If you can provide a link, and additional information on this cure that would be helpful.

The amounts you are using are they what the manufacturer recommends?

[devo]

This is the link for there bulk cure. No info on a break down of what its made of on the page or any where else on their web site. And yes that is their recommended amounts.

http://shop.himtnjerky.com/online/product.php?productid=16215&cat=286&page=1

[Habanero Smoker]

I remember looking on that site before. They do have a product instruction and product ingredient page. I looked on that page, and I can't find the cure mix you are using. They don't seem to have all there products listed. Here is a link to the page.

Instructions & Ingredients

[devo]

Thanks Habs. I just emailed their custumer service to see if they can provide some information about the cure.

[viper125]

I was wondering if you had a break down of the HI MOUNTAIN Cure. This is the curing chart and I have used it in the past but to me my food almost always comes out to saltly. Any suggestions Habs are most welcome.

SPICE AND CURE MIXING CHART FOR WHOLE MUSCLE MEAT
(Always use standard measuring spoons level full.)
POUNDS OF MEAT HM SPICES HM CURE
1 1 ½ teaspoon 2 teaspoons
2 1 tablespoon 1 tablespoon + 1 teaspoon
3 1 tablespoon + 1 & 1/2 teaspoon 2 tablespoon
4 2 tablespoons 2 tablespoons + 2 teaspoons
5 2 tablespoons + 1 1/2 teaspoon 3 tablespoons + 1 teaspoon

Is this for jerky, sausage or what? Seems to much cure for sausage though.

[NePaSmoKer]

I was wondering if you had a break down of the HI MOUNTAIN Cure. This is the curing chart and I have used it in the past but to me my food almost always comes out to saltly. Any suggestions Habs are most welcome.

SPICE AND CURE MIXING CHART FOR WHOLE MUSCLE MEAT
(Always use standard measuring spoons level full.)
POUNDS OF MEAT HM SPICES HM CURE
1 1 ½ teaspoon 2 teaspoons
2 1 tablespoon 1 tablespoon + 1 teaspoon
3 1 tablespoon + 1 & 1/2 teaspoon 2 tablespoon
4 2 tablespoons 2 tablespoons + 2 teaspoons
5 2 tablespoons + 1 1/2 teaspoon 3 tablespoons + 1 teaspoon

Is this for jerky, sausage or what? Seems to much cure for sausage though.

For HM Jerky

[Habanero Smoker]

I was wondering if you had a break down of the HI MOUNTAIN Cure. This is the curing chart and I have used it in the past but to me my food almost always comes out to saltly. Any suggestions Habs are most welcome.

SPICE AND CURE MIXING CHART FOR WHOLE MUSCLE MEAT
(Always use standard measuring spoons level full.)
POUNDS OF MEAT HM SPICES HM CURE
1 1 ½ teaspoon 2 teaspoons
2 1 tablespoon 1 tablespoon + 1 teaspoon
3 1 tablespoon + 1 & 1/2 teaspoon 2 tablespoon
4 2 tablespoons 2 tablespoons + 2 teaspoons
5 2 tablespoons + 1 1/2 teaspoon 3 tablespoons + 1 teaspoon

Is this for jerky, sausage or what? Seems to much cure for sausage though.

Devo states those are the manufacturer's instructions, the formula may not conform to that of cure #1. It depends on the percentage of sodium nitrite that is used in their cure mix.

[devo]

I got a return on my email sent out to HI-Mountain. Not the answer I was looking for that,s for sure. Seems it must be some great family secret like Bush's Baked Beans ad.

We can't give you the percentages of product in our packages. The
cure does include sodium nitrite and salts and sugars.
Thanks

Hi Mountain Jerky
Customer Service

[Habanero Smoker]

Gee!!

They got a secret recipe vault also?

I'll try to remember to keep my eye out for this. You never know, it may be printed somewheres.

[devo]

I came accross this for their cure but this is the only info offered.

salt, sugar, brown sugar, sodium nitrite (.85%), maple syrup, caramel color, and less than 2% glycerine added to prevent caking

[Habanero Smoker]

Great! The percentage of nitrite is the most important information. How did you come across it? Does the package have a nutritional label. If so, if you provide the serving size and the amount of sodium per serving, I may be able to approximate the percentage of salt, but that is not important.

From the directions of usages you provided before and the percentage of nitrite; as I thought, the product is measured very much like TQ (or closer to the Basic Dry Cure) and probably has around the same percentage of salt; but using different sweeteners. That makes it a stand alone product, such as TQ. From what I understand the Hi Mt. seasoning is very high in salt, so I feel the two should not be used together. Using both together, as you have learned, makes the end product inedible.

For example; that is like purchasing a breakfast sausage seasoning from Sausage Maker that already contains the proper amount of salt for the sausage, and instead of using 2 teaspoons of cure #1, you use 5 tablespoons of TQ to get the correct amount of cure. The finished product is going to be way too salty. I would use the cure as directed to make jerky, adding your own seasonings (no salt), and not use it with Hi Mt. seasoning, or any other seasoning mix. You can also use this cure to make Canadian bacon, corned beef etc. So it has other uses, other then making jerky. If you are using the Hi Mt. seasoning, and a cure is needed, I would use cure #1.