Hi Mountain jerky seasoning. Too much cure?

cabin fever

Smoke Blower

Original poster

Dec 1, 2009

116

11

Orange, VA

• Dec 17, 2009

• #1

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.

 

pignit

Master of the Pit

OTBS Member

SMF Premier Member

Nov 3, 2008

1,928

28

Lookin at the Great Smoky Mountains

• Dec 17, 2009

• #2

I would follow the directions.

 

meatball

Smoking Fanatic

OTBS Member

Apr 6, 2009

455

12

Gainesville, FL

• Dec 17, 2009

• #3

I used their "original flavor" kit just a few weeks ago, followed the directions to a "T" and had delicious results.

 

fishawn

Smoking Fanatic

Jan 8, 2008

736

10

Olympia, WA

• Dec 17, 2009

• #4

I use the stuff also & that's what my instructions state.

 

jlmacc

Meat Mopper

Aug 22, 2009

209

10

NW IN.

• Dec 17, 2009

• #5

I used that measurement also and it turned out great!

 

cabin fever

Smoke Blower

Original poster

Thread starter

Dec 1, 2009

116

11

Orange, VA

• Dec 17, 2009

• #6

Ok, I just wanted to make sure. Btw, is the Hi Mountain cure the same type that LEM sales for $1.99?

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Dec 17, 2009

• #7

I would just follow the directions if I were you.

 

freshmeat

Smoke Blower

Oct 3, 2009

122

10

• Dec 17, 2009

• #8

If you are talking about this. The answer is no.

I have not used the Hi Mountain kit before, I would imagine the volume would appear higher because of additions to the cure they are packaging.

Make sure to check out this thread for a starting point on learning the differences in cures.http://www.smokingmeatforums.com/for...ad.php?t=85613

 

cabin fever

Smoke Blower

Original poster

Thread starter

Dec 1, 2009

116

11

Orange, VA

• Dec 18, 2009

• #9

Thanks for the link FreshMeat. That was a great read. So depending on the brand of cure, different amounts are used for various amounts of meat. That's good to know. I originally thought that the same amount of cure was used across the board no matter the brand. Thanks again to everyone for your input. This has got to be one of the nicest forums I've ever been apart of.