Hi Mountain Jerky Cure/Seasoning

[Ovis]

I purchased two flavor seasonings today; Cracked Black Pepper and Garlic, and the Inferno Blend

This will be my first attempt at using this product. Do any of you have experience with this mix? I like the fact I don't have to dry the meat all the way through, so that it'll be a bit more tender.

Any of you guys have tips, or preferred flavors?

If I like the way this turns out, I may use the summer sausage seasoning. I kinda got clued in on one of my gifts this year...a 3 piece Kitchen-Aid attachment set, which inludes a meat grinder. I went out and got a sausage stuffer (was that out loud?) and am ready to attempt my first pepper stick, sausages, and brauts.

<FONT COLOR="#800080" SIZE="1">[ 12-21-2003 21:50: Message edited by: Ovis ]</font>

 

[trophy_killer]

<BLOCKQUOTE>quote:</font><HR> I went out and got a sausage stuffer <HR></BLOCKQUOTE>

I wouldn't say that too loud around here Ovis!!

 

[JoseCuervo]

Ovis,

I like mine kinda spicey...

A warning on the Kitchen Aid grinder. Take it easy, and don't try and over work the motor. Take your time, and it will do fine.

And the Pasta maker is a cool attachment, also. If you like to make fresh pastas..

 

[Left Behind]

Hi Mountain Jerky Cure/Seasoning
Well I did buy that retail... LOL... some time ago and haven't tryed it yet.
Good luck with it, let us know how you make out with it.
Elky found a Kitchen-Aid at a moving sale with grinder, blender, sausage maker the works for $30.00.
We have certainly gotten our money's worth out of it.

 

[Ovis]

LB

You guys sure do get lucky with the finds. My setup is running over 10x the amount you guys paid

EG

"Roger That"
Guess I'll need to send some of the Inferno Blend your way.

 

[Whiskers]

WE use a Kitchen Aide grinder and have no problems. Grind big, then change the head and grind smaller. I chunk everything to be ground no bigger than an inch, and it goes thru great. My youngest borrows the whole set up for grinding, while my oldest just uses our grinder. It gets a work out.

 

[1_pointer]

I ground most of my cow elk with a Kitchenaide. On the larger batches it did get warm, but I'd just let it cool for a while. Just remember to check you blades for gumming up. I didn't do quite as good a job of getting all the silver skin and sinew out as I could have, so that would gum the works a bit. Please, keep us posted as how that turns out! Wife doesn't care for deer to much, so I may have to try making it into jerky.

 

[Elkhunter]

Ovis, let us know how the summer sausage turns out. I had some summer sausage made this year from my elk and it is out of this world. I thought I might try the summer sausage mix and give it a try.

When and or if you add fat or suet to your mix, have it ground when you get it. The store or market has bigger and better machines that will make it much easier for you and they will not charge you to do it.

 

[1WHITETAIL HUNTER]

I use the Hi Mountain cures and like the Mandarin teriyaki and the hickory blend. I just do as they say and put the oven on 200 degrees and stick a fork in the door. Only thing i do different is cook it twice as long as they say but it realy is personal preference. I have a kitchen aide but havent purchased the grinder yet. what size kitchen aide are you all using? I think ours is a 325 watt model.

 

[Ovis]

Okay...just finished curing & seasoning the meat. Like Gunner, I like my jerky "SPICY", so I experimented just a little. I went for the cracked black pepper and garlic tonight...thought it would go well with the whitetail. I tossed in about a teaspoon of Spicy Montreal Seasoning though. It is in the fridge and I'll be smoke'n 24 hours from now.

Whitetail Hunter, my Kitchen Aid is 300 watts. It'll do fine, I'll just have to take it easy when I do start grounding meat.

I'll see how these two flavors turn out, then I might have to try the two you recommended.