wdaly I was doing some reading around and others had sent to High Mountain that they followed the instructions and the sticks were to salty. They recommended reducing the amount of cure. Well if that is the solution then put it in the instructions to reduce the amount. I also think that I may be at fault some. Not knowing any better I may have left my Ground Meat in the fridge to long with the cure before I got it on the pit. Is it possible that leaving it in the Refrigerator to long with the cure would increase the saltiness ?