Best Jerky Recipes (Hi Mountain Seasoning)

[Sawridge]

I'm looking to see what is the best jerky seasoning to use. For a while I made my own and then decided to try some pre-made products. The only one I have tried recently is Hi Mountain Seasoning and tried 3 of their flavors and while they tasted good....they were extremely salty. And yes I followed exactly their instructions for amount of seasoning and cure required. Don't know if it matters for jerky seasoning products but I slice the jerky instead of mixing. Is there any good recommendations that aren't too salty?

[AndrewM]

I have found most are salty from Hi Mountain. Had better luck with the Cabelas brand and they are cheaper as well! Teriyaki and the peppered ones are really good.
CTR teriyaki was also very good.

[bobalong]

I have made many many batches of the Mandarin Teriyaki and they are good. I don't really use salt on anything to much and I find this flavour is good.

[covey ridge]

I like True North Sweet Pepper.

[saddleup]

Hi Country jerky mix Lincoln Mt. seems better than Hi Mountain mix.

[curtz]

For moose I use the hunter blend, I always cut back on the cure (salt).

[223MB]

That hunters blend is real good! Use it on our goose jerky all the time.

[kingrat]

Tried them all and mandarin is prob my fav. I also cut back the cure by almost half.

[Sawridge]

Originally Posted by kingrat

Tried them all and mandarin is prob my fav. I also cut back the cure by almost half.

Yes that is what I was thinking of trying next. Try with only half the cure they recommend.

[3blade]

I skip the cure entirely and use a combo of hi mtn mesquite, sugar, salt, black pepper, ketchup and maple syrup.

FYI If you decrease the amount of cure, you should get it >160 degrees and then keep it refrigerated once finished. This means using an oven or smoker and not a dehydrator, unless your dehydrator has a thermometer.