Is Hi Mt. worth the $?

If you have a good method and recipe, why change it?

To me, the Hi Mountain is worth the price for each kit because of premixed simplicity and convenience of just running up the road a mile and buying it off the shelf. If I had to buy it off the internet and pay shipping each time, I would probably mix my own cure and seasoning.

Welcome to the forum!

Thanks, GLH. I'm looking forward to visiting the forum again soon.

Gnaws:
I know Bass Pro Shops carry the Hi Mountain line and are cheaper than from Hi Mtn. It is really fast and easy.

Thanks, good to know!

By the way, anyone can be a Hi-Mountain distributor/dealer/whatever they call it. A few small little family owned country stores do it around here.

High Mt. is all I've ever used and have always been extremely satisfied with the results!

In a word, YES! I love it because it gives me a consistent product result every time. Each time I make jerkey, I get those comments like it was "the best I have ever had." When I mix my own it is close but not as consistent.

quote:

I get those comments like it was "the best I have ever had."

Really? That's awesome. I'll have to pony up and give it a try then.

I guess I'll have to delay trying my co-worker's Grandpa's SECRET BBQ marinade with the <shhhh!> special pickle juice ingredient.

?????

My wife uses the pickle juice for deviled eggs. Never hankered for it in a jerky marinade.

[QUOTE]Originally posted by GLH:
If you have a good method and recipe, why change it?

Exactly. The only thing hi-mountain offers that you did not include are sodium nitrates. Scary chemical word, but just an artificial preservative. You filled your marinade up with sodium chloride. Another scary chemical word, but one that we call 'salt', which makes it natural and not scary.

If you want to store your product more than six weeks, look into the store bought cures. Otherwise, salt, vinegar, and drying are all that you need to concentrate flavors and preserve the meat without refrigeration.