Hi Mountain Jerky Cure and Seasoning - Teriyaki
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- Make nutrient dense, high-protein jerky at home
- Mouth-watering jerky every time
- Teriyaki blend
- Makes from 1 to 15 lbs. at once
- Works great with beef, pork, poultry, or wild game
Become a master jerky maker at home with the Hi Mountain Teriyaki Blend Jerky Cure and Seasoning Mix. This mix contains all the seasonings and cure you need to make up to 15 pounds of healthy, protein packed jerky from lean, low fat cuts of whole muscle meat. Great for jerky fans, this mix works great with beef, pork, poultry, or wild game to give you a nutrient dense, high-protein snack that stays fresh for a long time. Each package can make as much as 15 pounds or as little as 1 pound at a time. 7.2 oz. Made in USA.Contains: Soy and Wheat. Jerky Kit is sold separately and can be found through item search at item number 38-600-528-07
Rated 3.6 out of 5 by 8
Rated 1 out of 5 by JerkeySmoker Tasteless
Read the reviews, thought the others may not have followed the directions. I weighted, measured, 24 hours in the fridge, 3 hours in the smoker with some pecan smoke. TASTELESS! 3 lbs of smoked meat
December 1, 2013
Rated 1 out of 5 by cbHoo No Flavor
I have been making jerky from ground beef for years. I love Teriyaki flavor and I really wanted this seasoning to be good, but you ain't getting Teriyaki flavor here. I made many batches following the directions and many more varying the amount of seasoning. Nope. Very weak flavor. The original flavor seasoning is ok, but for the price you are better off getting the Backwoods brand.
October 23, 2013
Rated 2 out of 5 by solocam Not the best ever purchased
Tried this jerky mix and was disappointed. Went by the directions exactly and the taste of Teriyaki was almost undetectable. Will try again and double the mixture called for. Maybe then it will taste like Teriyaki jerky instead of dried beef.
August 6, 2013
Rated 5 out of 5 by bbahunter Excellent seasoning
This is a really good seasoning, i can't wait to try some of the other flavors!
October 26, 2012
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