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I am looking for some help on addtl ingredients for the Hi-mountain jerky kits. I would like a sweet bbq and spicy (medium heat) recipes.

My second attempt using Hi- mountain bourbon BBQ turned out looking boiled and lacking flavor. (my first attempt was Hi-mountain pepper)

Reading other forums entries, I think I have figured out what I need to do to correct the "boiled look".

However, the jerky had a strong hickory smoke to it and no flavor. I added extra bbq flavoring from the kit to the marinade, but no success.

Would I be better off to purchase the original flavore and then add addtl ingredients?

I have read other's suggesting ingredients like root beer and dark brown sugar - I assume in the mariande, but in what amounts? Or is there something better?

For the spicy, some suggest adding a rub right before placing it into the smoker - after the mariande step. Is this the best alternative? What suggestions do you have?

I know this is all about personal taste and preference, I just don't want to struggle through multiple batches before getting it right.

Thanks
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What method are you using?

How long did you allow the meat to sit in cure/marinade?

The more details you give the better we can assist.

High Mountain makes a Sweet & Spicy or Sweet Teriyaki, don't remember which.

For a little added zing, I dust my jerky with some fresh ground pepper just prior to popping it into the smoker.
Sorry - GLH method, cut venison into 1/4" strips and marinade for 48 hrs. Had 6 oz of hickory using a Smokette. I smoked at 200 degrees and checked several times. 15 min warm up. Took 4.5 hrs. I beleive part of the extra time was because I loaded the smoker up with 6 1/2 pounds and the cold high humidity outside

Thanks
I have used the following recipe with little variations to make well over a thousand pounds of beef, bear, elk, caribou and even pork jerky over the past years.

Beef and Game Jerky
Marinade/Brine in
1/3 cup sugar
¼ cup salt (I use tenderquick)
2 cups soy sauce
1 cup water
1 cup red wine
½ tsp. onion powder
½ tsp. pepper
½ tsp. garlic powder
½ tsp. Tabasco sauce
Trim all fat from meat. Slice meat with the grain about ¼” thick. The meat slices nicely when semi-frozen, or your butcher will slice it for you in his machine. Place meat in the cool marinade and leave overnight, or for no less than 8 hours. I go 24-36 hours.
Remove from brine and allow to air dry on racks without rinsing. If you want heat / spicy, sprinkle on meat before smoking. Smoke for 8 to 10 hours, depending on how dry you like the jerky. Use 3 to 5 oz of Hickory, apple or oak in the early stages of the drying cycle. I usually start out about 140 - 150 degrees for a couple hours opening door a couple times to let excess moisture out and then go up to 180 - 190 to finish off. I don't think you will be disappointed. Basic recipe is from the Luhr-Jensen Little chief cookbook.
Should do 4 - 5 pounds. I normally make 1 - 2 gallons at a time and keep it in the fridge. Put meat in stainless or plastic container and cover with the brine. A gallon baggie should work also. Just leave enough room for the brine and not pack the meat too tight. Brine in fridge for 24 or more hours.
Hmmm..good question. First of all I use a homemade copycat cookshack knockoff about the size of a 150. Go here for some pics http://forum.cookshack.com/eve...101040554#9101040554

If i only do 2 or 3 racks I can get r dun in about 4 - 5 hours. If I load all 9 racks (3 lbs. each), it has taken 12 - 13 hours. I lay it all out flat which takes more drying time. I start about 150 for a couple hours and then go 160-175-190 till I like the texture. If you go too hot too fast I think you loose a lot of flavor with all the liquid you drive out instead if drying it and leaving spice and flavor in. But I like the finished product.

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