So i have always done wet brine jerky with great results. I have heard good things about Hi Mountain blends and being a dry cure, wanted to see what all the fuss was about. I just followed the Hunters blend to a T and i was really happy with the easy prep work and the fact that my smoker was not a mess after doing my tried and true 1 hour smoke @ 150F, then into the convection dehydrator. Followed my tried and true bend test followed by the rest in the ziplock bag to equalize the moisture of the jerky. Now to the final result. I am very disspointed in the flavor. Its bold, its salty (i like salty) it has some heat. But it has no sweet at all. It just doesn't have balance. I read all the other blends i bought and realized none of them contain any sugar. This is a problem for me. I will have to reluctantly eat the rest of this 3lb batch as is, but i hate to throw away the reast of these blends. Has anyone modified them, and come up with a balanced flavor of salt and sweet?