Hi Mountain Jerky - HELP

Hi Stevegardner,

Try this.
http://www.himtnjerky.com/product/index.php

Wish I was home so I could help more. If all the seasoning and cure mixed together makes 15 pounds, maybe you should mix it all together and then if you have 5 pounds meat, use a third of it, 7 pounds use half of it, etc.

Thanks Guys!! I appreciate it. I did keep digging on there site and found a secondary link tht worked. the initial one was not functioning.
I added Cayenne this time in hopes of kicking it up a step....Thanks again!

1 lb. meat, 1 1/2 tsp seasoning, 2 tsp. cure
2 lb. meat, 1 Tbs seasoning, 1 Tbs + 1 tsp cure
3 lb. meat, 1 Tbs. + 1 1/2 tsp seasoning, 2 Tbs cure.
4 lb. meat, 2 Tbs. seasoning, 2 Tbs. + 2 tsp. cure.
this is for musle meat.
fluff seasoning and cure befor measuring, level measuring,no packing. if you are doing ground meat the measuring is differant, let me know.
hope this didnt come to late for ya. paul

Thanks Man! I did the jerky and it came out awesome. I had previously thought and commented that the Hi Mountain stuff was not as spicy as I had hoped. Well, I am now letting it cure for 36 hors as opposed to 24 hours. The difference was much better. I left the door cracked for the first two hours and the jerky had a beautiful mahogany color. I hung it from rods in about 1/4 inch strips. I just ordered the inferno, the teriyaki and the peppercorn garlic mixes. I am going to try and blend the inferno and the teriyaki and see how that is. I dig a sweet, hot jerky...Thanks again for all of the help!

I just received the Infrno, Teriyaki and cracked pepper and garlic mixes from Hi Mountain.
I am going to try mixing the inferno and teriyaki flavors and letting them marinade for 36 hours. Has anybody ever mixed them? The thought of the sweet/hot combo intigues me..