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.

I received a package of the HiMountain Inferno Blend Jerky Cure and Seasoning from Scott at Sage Creek Outfitters to try.  I was one of Five Hi Mountain product testers and we all posted our evaluations on the Sage Creek Forums. 

When the rain put the kibosh on my hunting plans, I followed the wellwritten, and easy to follow directions that accompanied the product.  I mixed in the evening, and put the jerky in the dehydrator in the morning, and had dry jerky that night.  The seasoning is suitable for drying in oven, smoker, or dehydrator.

Materials and methods:
Ingredients:
Hi Mountain Jerky Cure mix
Hi Mountain Jerky Seasoning mix – Inferno Blend Hot Pepper
Ground Bull elk meat (ground meat uses a higher level of cure and seasoning)
Treatments (1 pound of meat per batch)
Batch 1: Cure and Seasonings at recommended levels
Batch 2: Cure at recommended level, Seasonings at ½ level
Batch 3: Cure at recommended level, home assorted Seasoning (Black pepper, Onion powder, garlic powder and Liquid Smoke)

I mixed each of the three 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 Inferno blend jerky Seasoning is not for SISSIES. At the recommended level, it is best suited to folks who love Tabasco or East Indian food. The seasoning consists of a blend of habanero, jalapeno, and chipotle peppers, with no dilution of any kind. At first I laughed at the warning to “keep out of reach of children, injury may result” but I see they aren’t kidding.

When I tried out the Hi Mountain Seasonings Inferno blend, I figured I would get some impartial feedback from the people I work with. I soon found out that if it’s jerky it’s good. After I pried and prodded, I finally got some comments from the folks

In the interest of public safety, I did two levels of Inferno seasoning. One batch I added the recommended level of seasoning and one at half level. The half level was plenty to get folks to comment on the heat. The workers from Sonora, as well as a couple of Texas chili fanatics complimented the jerky made with the recommended level of pepper seasoning. However it was too intense for the majority of my workmates. A couple commented that they couldn’t detect the flavor for the “heat”.

The Hi Mountain Jerky mixes are simple and easy to use. I noticed there are a variety of seasonings available, you can find one to suit your preferences. The cure has just the right amount of saltiness, so you do not want to add additional seasonings that have salt in them. I think that the inferno blend seasoning is a great blend of peppers that adds plenty of pop to a batch of jerky. Just don’t exceed the recommended level of seasoning, unless you are a trained pepper professional!

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.

I noticed a ‘gamy’ flavor that I attributed to the state of the elk (full rut, mature bull) , and what seemed to be some flecks of fat that made it into the ground product. The next batch I try will be beef and I will see if that makes a difference.  Surprisingly my counterparts at work did not notice any gamy flavor.  Perhaps I’m overly critical of myself.

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. 

I received the Hot Hands Heated Mittens from Heatmax in the mail in July when the temperatures outside were in the 80’s.  I chuckled to myself and stuck the package in my hunting bag. 

 Fast forward to Wyoming’s September Elk season.  The temperature outside the cook tent read 21 and the cook told us it dropped to 19 just before the sun came up.  As we were cinching up horses I heard the guides in the dark swearing under their breath as they had to remove their heavy gloves to tighten the latigos on the saddles.  I folded back the mitten cap, held out of the way  by a magnet, and tightened the latigos with no problem. 

When we mounted up for our frosty pre-dawn ride to our hunting area, I folded the mitten cap back over the fingers of the glove liner and felt the warmth of the HotHands 2 hand warmers spread through my fingers while the horses crunched up the trail through the frost covered grass.  

The Hot Hands Heated Mttens are constructed of tightly woven fleece with 40 grams of Thinsulate insulation.  The pockets on the backsides of the mitten caps will hold HotHands 2 hand warmers which activate when exposed to the air and radiate warmth for up to 10 hours. 

When you need manual dexterity, and use of your fingers, just fold the mitten cap back.  The magnet will hold it out of your way ( No noisy snaps or Velcro here)  to expose the warm knit glove liner while still affording some protection from the cold.

HotHands Heated Mittens are available in Hunter Orange or Camo, and sell for a suggested retail price of $19.99.  They come with a pair of air activated HotHands2 hand warmers.  Look for them at your local outdoor equipment supplier.