Roostershooter
New member
I have never made jerky before and was going to try the hi mountain jerky seasoning. I have had good results with their jalapeno summer sausage mix. In reading the jerky posts here, it seems most smoke around 140 for up to 8 hours. I will be using a jerky gun and ground meat. The hi mountain instructions call for a smoke temp of 200 for about an hour and half. Does anybody have any experience with this mix and smoking at a lower temp or should i just follow the instructions? Thanks.