Author Topic: High Mountain Jerky Seasoning  (Read 3658 times)

Offline TxSmoker

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High Mountain Jerky Seasoning
« on: February 02, 2007, 05:10:42 PM »
Hello All! First time poster. Been here a while taking in a few good recipes and some great advice. I got my smoker for Christmas and I can't make enough jerky, it's so adictive!
My question is this: I want to tweek the High Mountain by adding a small amout of BBQ sauce at the point where you mix all the meat in the bowl. Has anyone done this? Any suggestions?
Thanks a bunch! Steve

Offline Mr Walleye

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Re: High Mountain Jerky Seasoning
« Reply #1 on: February 02, 2007, 05:36:50 PM »
Welcome TxSmoker

Lately I've been using a similar seasoning mix but from a local supplier here in Canada. I find I like to add black pepper and use it dry on whole muscle meat. let it marinate 24 hours.

For ground meat I add black pepper and mustard seed to the mix and blend it with 1/2 cup soya sauce and 1/2 cup water. Then mix it with the ground meat really well and marinate for 24 hours.

I like both ground and whole muscle so I tend to alternate batches. I usually make 8 lb batches every 2 weeks. I also use Prague powder in both just for safety.

MMM good!

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline jaeger

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Re: High Mountain Jerky Seasoning
« Reply #2 on: February 02, 2007, 05:38:46 PM »
Welcome to the forum TxSmoker!
Give it a try. The only problem you may encounter is  the sugar in the bbq sauce may burn or turn pretty dark. It depends on how much sugar is in the ingredients and what kind.
You could always mix up a batch and reserve say 1/4 for your test. Just make one rack worth to start.  
I know a lot of jerky makers add extra garlic powder, peppers etc to their jerky.

Let us know how it turns out !

Offline TxSmoker

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Re: High Mountain Jerky Seasoning
« Reply #3 on: February 02, 2007, 06:18:37 PM »
Mr Walleye- Thanks for the advice! I just dunno about the ground type of jerk, I guess I will try it some day. How does the taste differ from whole muscle?

jaeger- I don't think this sauce has much sugar, it is not a sweet type, more of a spicy type. Thanks for the recomendation on the burning. I didn't plan on adding much, not really enough to drip off or anything, more like just to add some zip. My main concern was that it would somehow affect the cure of the High Mountain. I will definately post how it turns out! Steve

Offline Mr Walleye

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Re: High Mountain Jerky Seasoning
« Reply #4 on: February 02, 2007, 06:28:57 PM »
With the ground meat you just want to make sure it is lean beef. I use xtra lean from a local butcher that I know. He grinds it fresh for me and gives me a he11 of adeal on it. I really do like the ground. It took me a couple of smokes to figure out how I liked it best. When I make whole muscle I usually slice with the grain. this makes it fairly tough jerky. I like it but not everybody enjoys it that tough. I find the ground tastes fairly similar but has a less stringy texture but still chewy enough.

Mike

Click On The Smoker For Our Time Tested And Proven Recipes


Offline TxSmoker

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Re: High Mountain Jerky Seasoning
« Reply #5 on: February 02, 2007, 06:35:12 PM »
With the ground meat you just want to make sure it is lean beef. I use xtra lean from a local butcher that I know. He grinds it fresh for me and gives me a he11 of adeal on it. I really do like the ground. It took me a couple of smokes to figure out how I liked it best. When I make whole muscle I usually slice with the grain. this makes it fairly tough jerky. I like it but not everybody enjoys it that tough. I find the ground tastes fairly similar but has a less stringy texture but still chewy enough.

Mike
Hmmm, interesting! I might just try that, thanks! Steve

Offline Wildcat

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Re: High Mountain Jerky Seasoning
« Reply #6 on: February 02, 2007, 06:56:54 PM »
Can't add anymore to this - Welcome to the forum! ;D
Life is short. Smile while you still have teeth.



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