View Full Version : High Mountain Jerky and Pork loin

11-22-2005, 09:58 AM
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!!

11-22-2005, 11:11 AM
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.

11-22-2005, 12:27 PM
Wally word had High Mountin on the End cap the other day $6.20 a box.