I know Tools in Action is geared towards a tool publication, but you know what sometimes we have to be out of the box. I have really been into making jerky lately and have learned a lot about jerky from the Crew. So I figured what better way to draw up more knowledge than talking jerky. Seriously who doesn’t like jerky and dehydrating their own meats? Also, I have had a lot of people ask about what seasoning I have been using. So I just wanted to do a quick post about the seasoning I have been using and also get your feedback about other options available.
I have a Cabela’s close to me and since it’s an awesome store, I went there for my jerky needs. They have their own brand, but I bought a variety pack produced by Hi Mountain. The pack costs about $15 and is enough for 20 lbs of meat. You get 5 flavor packs, 1 cure packet and a shaker. Personally I didn’t use the shaker because it doesn’t come with a cap. For the flavors you get the following items:
- Cracked Pepper n’ Garlic
- Cajun Blend
I have to say all five flavors are pretty good. I wasn’t too up on the taste of the original, but after a while it did grow on me. The mesquite and hickory were my favorites. I put a post up on Facebook and Conrad was doing jerky at the same time. I ended up talking to him on Periscope and he did something I never thought about doing. He mixed two flavors together, I believe it was Hickory and Original. I will have to try this since Original was my least favorite.
The directions are easy to follow as they have directions for Whole Muscle Meat and Ground Meat. While they give you how much flavor and curing you need per pound, I tend to add a little more flavoring to each batch.
All in all this is a pretty good variety pack and I will buy it again. Let me know your favorite seasoning as I am always wanting to try new things.