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 ?

wdaly That would seem more in line. But as I learn more about cure, etc and what is required and I can get away with to be safe for me and the family will be very helpful. I am not going to make anymore till I gather up a bit more knowledge. Especially if I have good Venison or other to use don’t want to waste the meat.

D Halverson Yes I double and Triple checked. It had me shaking my head also as I thought it was excessive but I had never done meat sticks before or used that type of kit

YooperDog Thanks for the info. I was looking at some of the stuff on their site and videos. It seems like the amount of cure they call for is much lower than the High Mountain. I am going to order a few seasonings and give them a try. I suspect it just may take me some trial and error to get to something I like.
I did see they have high temp cheese which I will be ordering to use not only in meat sticks but when I smoke meatloaf.

So am new to this site, etc. Very interesting hopefully can learn some things. Today I made first batch of meat sticks. I use a Jerkey gun that allows me to pump out two sticks at a time. No casing. I am just doing small batch stuff for me and my family. Right now just ground meat. I used 3 lbs of 90/10 which provided me with a lot of sticks.
I had no clue what to use for seasoning and cure, etc. So I went to Academy and bought a High Mountain original kit and followed the instructions for 3 lbs of ground meat. Let the meat cure overnight and this morning put them on my pellet grill. Started off at smoke setting which was the lowest 155 and after about 2 1/2 hours moved it to the 185 setting where I left it till the internal of the sticks was between 160-165.
They looked pretty good, had good smoke flavor but they were so salty tasting. Even my wife complained about the salt taste. As mentioned followed all the instructions. Really would not like something so salty one for taste and two for my health. HBP not good with high salt but fresh meat sticks are good for weight (LOL).
I am researching this site and trying to look at the seasonings offered, etc while seeing if there is something or someone who offers a more low sodium approach. Maybe I just have to make my own seasoning but seems you have to put quite a bit of curing salt. The High Mountain called for 2 Tablespoons for 3 lbs of meat along with the seasoning which also had pretty high sodium content.
Appreciate any advice or tips as I try to perfect this meat stick/jerky making adventure