Product Review Hi mountain Jerky Seasoning
I recently expanded my Hi Mountain Jerky Cure and Seasoning repertoire with an order from Sage Creek Outfitters. Since I had made 11 pounds of jerky previously the procedure was much the same as before.
Materials and methods:
Ingredients:
Hi Mountain Jerky Cure mix
Hi Mountain Jerky Seasoning mix – Original Flavor
Hi Mountain Jerky seasoning mix- Garlic and Black Pepper
Ground Bull elk meat (ground meat uses a higher level of cure and seasoning)
Treatments (1 pound of meat per batch)
Batch 1: Original Flavor Seasoning
Batch 2: Garlic and Pepper Seasoning
I mixed each of the batches of ground elk meat with the cure, water and seasonings according to directions. The seasoned meat then spent the night in the refrigerator. The next day, I rolled the meat mixture out between 2 sheets of waxed paper, and cut it into strips about 2 inches wide, and ¼ inch thick. Getting those strips onto the drying racks of the dehydrator was tough but by the third batch, I had the knack. Hi Mountain has a “Jerky Shooter” that would have made this easier. The jerky dried in the dehydrator for around 8 hours and I removed it when the strips were a rubbery texture, and stored them in the refrigerator in Ziploc bags.
Results: The original flavor is a no nonsense jerky mix that is mild and suitable for people who are not fans of particularly spicy or flavorful foods. My daughters and wife deemed it the best with no complaints about burning mouths or excess salty taste. If you aren’t sure about the tastes of other folks in jerky, this is a safe bet all the time.
The Garlic-Pepper variety is one of my favorites. There is a hint of heat in the seasoning, but it is not overpowering. The Garlic is noticeable and tasty, while the pepper gives it a little extra kick to keep the salivary glands working. I had no complaints from my family or coworkers after eating so I think the garlic flavor level is safe for polite company. If you are concerned, then make sure those around you get a piece of jerky to prevent their complaint of garlic breath!
Some notes on Jerky in General:
Ground meat jerky is a great way to use your lean ground meat. When dried, it holds together well, and doesn’t splinter like sliced whole muscle cuts. I expected my jerky to be crumbly, but the opposite was true, it held together well and traveled great.
Ground Meat Jerky requires a higher addition of Cure and Seasoning. A package of the Hi Mountain product will make 15 pounds of whole meat sliced jerky, but only 11 pounds of ground meat jerky.
Posted on 23rd November 2007
Under: Product Reviews | 2 Comments »



