Frequently Asked Questions
  1. Why do I have to refrigerate my jerky? The cowboys never had to. . .
  2. What do the Little t's and the Big T's on the Jerky Cure and Seasoning instructions mean?
  3. What is your top selling flavor?
  4. Is it ok to let the meat cure for more than 24 hours?
  5. Why can't I use metallic bowls / containers for curing or brining?
  6. Why do I have to add water for ground beef jerky?
  7. Which bag is the cure and which is the seasoning?
  8. What is the Carbohydrate info for Hi Mountain Seasonings?
  9. What Hi Mountain products contain MSG?
  1. Q: Why do I have to refrigerate my jerky? The cowboys never had to. . .

    A:     Because Hi Mountain Jerky doesn't use preservatives. And even though the cowboys never had preservatives or a refrigerator they always ate their jerky well before it would ever get bad. When they had more jerky than they could carry with them, they used root cellars which acted like a refrigerator.

     

     

  2. Q: What do the Little t's and the Big T's on the Jerky Cure and Seasoning instructions mean?

    A:     The Little t means teaspoons, and the Big T means tablespoons.

     

     

  3. Q: What is your top selling flavor?

    A:     Original Blend Jerky Cure and Seasoning is the top seller while Hickory Blend Jerky Cure and Seasoning is the office's favorite. The Jerky Master is also a top seller, although it isn't a flavor.

     

     

  4. Q: Is it ok to let the meat cure for more than 24 hours?

    A:     Yes, as long as the meat was fresh you can cure it for up to 72 hours.

     

     

  5. Q: Why can't I use metallic bowls / containers for curing or brining?

    A:     The curing agents will create an off flavor from the metal, so it is always best to use plastic or glass.

     

     

  6. Q: Why do I have to add water for ground beef jerky?

    A:     Adding water aids in the distribution of the seasoning and cure and also reduces shrinkage.

     

     

  7. Q: Which bag is the cure and which is the seasoning?

    A:     The larger bag is the cure. The bag should also be labeled CURE. Unless you bought the Cajun Blend Jerky Cure and Seasoning, then the smaller bag is the cure, and it should still be labeled CURE.

     

     

  8. Q: What is the Carbohydrate info for Hi Mountain Seasonings?

    A:     Sweeter N Sweet Cure: 100 gr. = 17.04 gr. carb. or 6% R.D.A.
    100 gr. x 28 gr. per oz. = 3.5 oz. / 17.04 gr. carb. = 4.87 gr. per oz. / 1 tbls (1/2 oz.) = 2.44 gr. carb. per serving
    Protein: 0%, Carbohydrate: 89%, Fat: 11%

    Original Spices: 100 gr. = 21.26 gr. carb. or 7.44% R.D.A.
    100 gr. x 28 gr. per oz. = 3.5 oz. / 21.26 gr. carb. = 6.07 gr. per oz. / 1 tbls. (1/2 oz.) = 3.07 gr. carb. per serving
    Protein: 12%, Carbohydrate: 69%, Fat: 19%

     

     

  9. Q: What Hi Mountain products contain MSG?

    A:     Summer Sausage Seasoning, German Sausage Seasoning, Polish Sausage Seasoning, Original Mountain Man Breakfast Seasoning, Western Sizzle Steak Seasoning, Western Sizzle Elk Steak Seasoning, Western Sizzle Deer Steak Seasoning, Western Sizzle Original Burger Seasoning, Western Sizzle Gourmet Fish Seasoning, Blue Cheese Dressing Mix, Western Sizzle Trail Dust Seasoning