Just bought Hi Mountain kit. Is there any reason you couldn't just mix full amount of cure and seasoning,use what you need and save rest for next time. I tried doing a search for this answer but no luck.
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Makes sense. Keep ratios.
I would be concerned about "over curing". The amount of cure and seasoning is tied to the amount(weight)of the meat. For myself, I know I would be tempted to apply more than necessary because it always seems that the amount the formula calls for is a little skimpy. It is not over seasoning that I would be concerned about, but too much cure, which can make the result bitter. Not not mention health concerns about the chemicals in cure. No question it would be easier to mix it all at once. If you had a sensitive scale you could devise a ratio of weight of mix to weight of meat. I tend to overthink things. Oh well, you get the idea!
Thanks for the response. I think I may have screwed up by the sounds of your answer. I made up enough seasoning and cure for 3 lbs but only actually had 2 1/2 lbs. After seasoning I still had a bit left and shook it into the ziploc with the already seasoned meat.hopefully I did not over cure it. Guess I'll know Sunday after I smoke it.
Thanks again
Thanks again
Well, It came out awesome. I smoked at 180 for 4 hours. I used 2 ounces cherry, 2 ounces hickory and 2 ounces apple.
2 1/2 lb done with Hi Mt. Jalepeno and 2 1/2 lbs with Hi Mt. Sweet and spicy. I opened the door every 1/2 hr. All five pounds was hung by rods except 3 pieces that didnt fit were laid on bottom rack. All 3 pieces that were laid flat were eaten immediately and seemed to be allot more salty than the rest. I was concerned that I may have used to much cure as I mixed up enough of each flavor for 3 lbs and truly only had 2 1/2. That did not seem to effect it but won't know for certain until I make another batch properly and compare. The texture and color was perfect and it tastes fantastic. I can't wait to make another batch and try some different flavors. Thanks to all who posted previous Jerky threads and Thanks to Cookshack-- another reason for me to love my Amerique.
2 1/2 lb done with Hi Mt. Jalepeno and 2 1/2 lbs with Hi Mt. Sweet and spicy. I opened the door every 1/2 hr. All five pounds was hung by rods except 3 pieces that didnt fit were laid on bottom rack. All 3 pieces that were laid flat were eaten immediately and seemed to be allot more salty than the rest. I was concerned that I may have used to much cure as I mixed up enough of each flavor for 3 lbs and truly only had 2 1/2. That did not seem to effect it but won't know for certain until I make another batch properly and compare. The texture and color was perfect and it tastes fantastic. I can't wait to make another batch and try some different flavors. Thanks to all who posted previous Jerky threads and Thanks to Cookshack-- another reason for me to love my Amerique.
I tried the Sweet and Spicy last time...it ROCKS!
I think you could mix it. I think the reason they don't mix it from the factory is that every kit gets the same amount of cure and the seasoning is packaged separately. This is true in their bulk items also, the cure and seasoning is purchased separately.
By the way, if you do a lot, check into thier bulk products, you'll save a lot on the jerky seasonings. The Buckboard Bacon seasoning, not so much.
Good luck
By the way, if you do a lot, check into thier bulk products, you'll save a lot on the jerky seasonings. The Buckboard Bacon seasoning, not so much.
Good luck