Hi Mountain rubs and seasonings

Discussion in 'Making Jerky' started by bluebombersfan, Oct 29, 2012.

  1. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
  3. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

  4. loock28

    loock28 Fire Starter

    Ive used the jerky seasonings and now trying the snack stick kit. I think they are desent for a off the shelve seasoning but now I end up adding a few things to it to taylor it to my taste. they were really good when I started out always made good product.
     
  5. I just cured and smoked some canadian bacon. I used Hi Mountain bbb seasoning/cure and just sliced it up tonight and it is awesome!
     
  6. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks!!
     
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    I have tried the BBB before and really enjoy it too.  Thanks!!
     
  8. I use their Buckboard Bacon Cure all the time because it seems less salty than MTQ. I also use several of their Western Style Shaker Seasonings (Trail Dust, Elk, Deer, etc). I've never tried their rubs and can't even say I've seen them around here. I've never used their jerky seasonings either - I like Hi Country Jerky and Snack Stick Seasonings.
     
  9. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Thanks!  The trail dust is theone I had my eye on. 
     
  10. I have used the hi mountain jerky stuff for making goose jerkey.  I used the sweet BBQ and anyone that tried it guessed it was either venison or beef.  THey were suprised to find out it was goose.
     
  11. Hey Husker, been using it down here in the Springs for awhile now, starting buying it at BBQOutfitters on Academy.  My wife and kids love it, so I'll be sticking with it for awhile, venturing out with my own seasonings here and there.  According to the HiMtn site, Divide Venture Foods and Woodland Do It Best Hardware sell it up there.
     
  12. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    I also used the BuckBoard Bacon cure.  Thought it tasted like ham, but it sure was good!

    Bill
     
  13. maple sticks

    maple sticks Smoking Fanatic

    I use their summer sausage couple times a year. Do mix "special" seasoning in to kick it up. Kind of bland if you don't.
     
  14. timberjet

    timberjet Master of the Pit

    I have made lots of jalepeno summer sausage with their kit. Very good in my opinion. I do spice it up a bit.
     
  15. basstronics

    basstronics Fire Starter

    I use the jerky blends exclusively now. Ive tried the LEM one and I didnt like it at all-prepared right to directions.

    With the hi mountain stuff I always add a little this or that, never going crazy though. I often add crushed red pepper to spice it up. I also mix in various chinese sauces for added flavor. Last but not least I baste EVERYTHING jerky wise going into the smoker. Again a chinese sauce.
     
  16. I have used most of their jerky kits as well as the breakfast sausage kits. I have been very pleased with all of them but like some other have already stated you might need to add some extra spices to kick the flavor up a notch. I found this to be especially true with their maple flavored sausage mix.
     
  17. bakedbean1970

    bakedbean1970 Smoke Blower

    The jerky seasonings make great snack sticks as well. Just mix like your making ground jerky.
     
  18. I've used a few different ones.....being from winnipeg myself...have you ever looked at princess auto? they carry a few there.

    Right now I'm waiting for something I ordered called butt rub.........we shall see.
     
  19. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Went to Gander Mountain to get some cure #1 and picked up 2 Hi Mountain Seasonings Jerky kits - Jalepeno and Mandarin Terriyaki.  We'll see.  Sliced up some bottom round this evening.  2 lbs of Terriyaki and 2 1/2 lbs of Jalepeno.
     
  20. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Not very impressed.  I think I'll go back to soy, worsty, garlic, etc.
     

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