Bold Flavor Missing

Former Member

I made about 3 lbs of tenderized round steak using the QDogg method. Hi Mountain Seasoning (followed all directions to a tee) with some cajun spice added right before entering smokette. Came out good, a bit crunchy on the edges but good. However it was missing something in the flavor, a boldness or something like that. I don't want to get away from Hi Mountain because it smelled and tasted like jerky. Has anyone ever tried marinating the meat before adding the Hi Mountain?

8/10/094:43 PM

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Former Member

Well, you'll have to help us, what was it "missing"? Spice flavor? what?

One problem with buying pre-packaged spices is you don't know how long they've been on the shelf.

MANY spices will tend to cook out during the process, so it may be as simple as adding some spices during the process to help.

Marinating first can be an option, so you'll just have to experiment.

Make small batches, do two or three different things, that way you can compare

8/10/095:04 PM

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Former Member

What was missing???? I don't know, maybe a teriaki or a worchestershire...(I know I mispelled something). Just curious what would happen if I marinated the meat 24 hours before adding the Hi Mountain flavoring and cure. Thanks for the response. My work production has declined quickly since finding these forums..

8/10/095:15 PM

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pagsMember

You can find jerky marinade recipes online using Tenderquick for a cure eliminating the need for the Hi Mountain. I've had success with both.

I also found some threads here that may be helpful:

Marinading jerky

Hope this helps some. The teriyaki, Worcestershire, or Yoshida will likely give you that flavor you're looking for. Might as well cure while you marinade.

8/10/096:29 PM

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