Hi Mountain Jerky Seasoning and Cure Kit | VARIETY PACK #3 | 5 Delicious Flavors: Original, Hunters Blend, Bourbon BBQ, Jalapeno, Spicy Lime | Make Beef Jerky at Home | Beef, Deer, Elk & Venison

At Hi Mountain, the goal is to provide customers with high-quality, versatile, flavorful, and convenient products. They carefully select the herbs and spices used in the seasonings to ensure maximum freshness and flavor. The seasoning blends are famous for their robust Western taste, which customers simply can't do without. Hi Mountain seasonings are incredibly versatile, as they are designed to pair perfectly with specific foods but can also be used as all-purpose seasonings. They currently offer 25 different jerky kit options, allowing you to make delicious homemade jerky exactly how you like it, using your favorite spice blend.

• AUTHENTIC WESTERN FLAVORS – Kit includes five delicious flavors: Original, Hunters Blend, Bourbon BBQ, Jalapeno, Spicy Lime.
• AMAZING TASTE -- Hi Mountain Jerky Seasonings are carefully crafted to produce the perfect jerky flavors for beef, wild game (venison, deer, elk, caribou), poultry, and fish. They will transform even the most ordinary meat into scrumptious treats!
• KIT INCLUDES -- The jerky kit provides you with all the essential spices you need to make homemade jerky in your oven, smoker, or dehydrator. It includes five seasoning packets, one cure packet, a shaker mixing bottle, and detailed instructions that are easy to follow.
• EASY TO MAKE -- Simply follow the instructions included with the kit. Simply put, you will cut the meat into strips, mix the spices and cure, and cover the strips evenly. Store strips in a plastic container and refrigerate for 24 hours. Cook or smoke your jerky for 1 to 2 hours at 200 degrees Fahrenheit. Meat MUST REACH INTERNAL TEMPERATURE of 165 degrees Fahrenheit. If using a dehydrator, follow the manufacturer's instructions. When finished, refrigerate and enjoy.
• SEASONS UP TO 20 LBS OF FRESH MEAT – Each of the 5 flavor packets will season 4 lbs of whole muscle meat.