Free: Contests & Raffles.
I use the Hi Country Seasoning. My favorites are the Sweet and Spicy and the BBQ. The Sweet Teriyaki is not very good IMO. I always mix mine a little heavier than the recipe recommends. The Sweet and Spicy says it will make 15 lbs....I mix it to 10 lbs. Real easy process....take the hamburger and mix in the seasoning. I let mine sit overnight so all the flavors have time to soak into the meat. Next day take and fill the jerky gun and squeeze away. I smoke mine on my treager. I use Hickory chips and smoke for 4-5 hours. My smoke setting runs at approx. 150 to 160 degrees. Do you ever add fat or is it just pure meat? also what about cure, would that help it keep longer?When it is done smoking take the jerky out and place in a gallon size ziploc bag. Seal the bag while the jerky is hot/warm and let it sit on the counter for 1 hour prior to refrigerating. You can freeze it in vacuum seal bags too...In the fridge it will last for weeks (it never last long enough for me to text, but I bet 6-8 weeks for longer). In the freezer it will last for a year easy.