Hey folks, I just picked up a Hi Mountain Jerky seasoning/cure kit from Bass Pro for some oven jerky. It does 15 pounds of meat and the instructions say to use 2 tablespoons of the supplied cure for 3 pounds of whole muscle meat, but that sounds like way too much cure to me. Am I wrong? I remember using one of HM's jerky kits a few years ago and the end result was so salty it was almost inedible. This sounds like the reason why, but I’d just like to make sure. Any advice would be appreciated.