Merry Christmas all!

Well Jerry, I am minutes away from putting my first batch of jerky in the oven...well, it technically isn't my first batch, but it is the first one I am trying to do that duplicates the stuff you gave me.

Not sure if it is the same stuff as you purchased, but I picked up a few packages of the Hi Mountain jerky seasoning; cracked black pepper and the inferno blend, to be exact. Starting off with a batch of the pepper and garlic today.

My question for you is this...have you ever experimented with liquid smoke when using this cure/seasoning? I have a smoker, but the only reason I am not out using it this time is 1) we have a wind storm rolling through, and 2) I forgot to pick up lighter fluid and I am too lazy to run out right now and pick some up.

Not sure if this would work well with this type of jerky since it is more of a dry rub. Your thoughts?

Lastly, are you willing to share any of the "other" ingredients you have added to the mix? I recall your jerky having quite a bit of pepper on it. I threw a teaspoon of "spicy" montreal seasoning in with the cure/seasoning thinking this might spice it up a bit more.