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Old 11-22-2005, 09:58 AM   #1
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL
Default High Mountain Jerky and Pork loin

I did up a cured pork loin and about 2 pounds of beef jerky using High Mountain's buckboard cure (for the loin) and Original blend cure for the beef jerky.

Both turned out great. I did the loin by recipe - 10 days, etc. and smoke according to directions.

I did the jerky (top round) by recipe - cured for 24 hours and then smoked at 200 for several hours. Nice and chewy with mild flavor. I may try their Mandarin Teriyaki in a later batch.

I coated the pork with raw sugar before cooking and it gave just a hint of sweetness.

So far the results from the cures has been great. I still have some butt bacon from last week and now the loin. The jerky is going fast!!
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Old 11-22-2005, 11:11 AM   #2
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Join Date: 06-29-05
Location: Dallas, TX

I love the jerky cure. I did some a couple weeks ago, with about two pounds of rump roast, and it turned out really well. Didn't last too long, either! Next time I may augment the spicing with at least some more pepper.
Hopefully, I can start a butt curing in BB bacon cure today or tomorrow, so I can cook it the weekend after T-giving.

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Old 11-22-2005, 12:27 PM   #3
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Join Date: 05-16-04
Location: Colonial Heights, Virginia

Wally word had High Mountin on the End cap the other day $6.20 a box.
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