Jerky- finally getting serious.

[bullsi1911]

Hey all- been gone for a while, but on a whim over this weekend, I whipped up a batch of about 4 lbs of jerky using the Bradley and a Hi Mountain seasoning kit.  I followed the directions from the kit and got good results, but has the standard Hi Mountain complaint-

Too darn salty.  I mean, mouth burning salty.  I followed the directions to the letter, and it is close to being a waste.

So, since I have a LEM dehydrator on order, and the LEM Cure packs are highly rated by most people here, I am ordering some of those.  However, my Wife wants me to look into mixing my own cures and seasonings.  I am more comfortable with a cure than a marinade (to start), so I was hoping to get suggestions on 'starting point' recipes.  My current plan is give them a few pucks of smoke on the Bradley, then move it into the dehydrator to finish.

Suggestions?  I want to use whole muscle and a cure in the recipe.  Is the Hi Mountain suggestion of at least 24 hrs cure time the right way to go?

[Sailor]

My personal opinion is that Hi Mtn stuff is crap.  You will not go wrong using LEM Backwoods original jerky mix.  I prefer the LEM HOT jerky mix as I like heat.  The mix comes with cure #1.  You need to use 1 tsp of cure #1 per 5 pounds when you are smoking or dehydrating.  Use the Cure #1 on whole muscle or GB jerky.  Bad stuff grows between 40 and 140 degrees and jerky is normally done at around 150 which is a great temp to grow nasty stuff.

The LEM jerky mix has instructions for whole muscle and for GB jerky.  Simple to make and it tastes great.  Good luck!

[Keymaster]

I like lem original but have not tried the hot.

[Indy Smoker]

I use the LEM brand all the time and will swear by it. I add about a half cup of freshly ground peppercorns to add additional flavor/ heat.


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[Tiny Tim]

If you want to use up any of the Hi Mountain that you have left, I learned by accident that leaving it in the fridge a couple days longer while the cure is doing it's thing, dramatically cut the salty flavor.  It's been a while, but I think the saltiness also faded as the jerky aged in a ziploc in the fridge (don't remember for sure on that part though).

[MoHuka]

I just finished 10-pounds of venison GB Jerky....using LEM's Cracked Pepper on 5-pounds and LEM's Hot on the other 5-pounds.  Both great flavors but I will add some heat next time to give it a little more kick...I rolled 3-hours of hickory and finished in the dehydrator.....

[iceman]

I'm with Sailor on the Hi Mtn. Don't like any of it. LEM's has worked well for me. Like Tiny Tim said if you leave it in the fridge for a day after mixing things up it mellows out. The salty taste tones down also after a few days rest.