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Jerky & Sausages

Hi Mountain Jerky & Sausage Making Cures & Seasonings

Now you can make Jerky, Sausages & Smoked meats in your own home and it is so easy with the Hi Mountain Jerky & Sausage seasonings and kits.

Hi Mountain Seasonings is a family owned business in Wyoming USA that has continued with the South West family traditions of Mountain men, cowboys & pioneers.

Hi Mountain has successfully captured these Western flavours in the cures and seasonings for Jerky & Sausages.

	Jerky Master Kit Make your own Jerky using any kind of mince meat. We recommend using the best quality you can afford so that you acheive the best results. The Jerky Master comes with two nozzles for making flat ribbon Jerky or round pencil Jerky (just like twiggy sticks) and they are interchangeable with the Link Master. The Kit also includes a Jerky screen for drying in your oven or smoker and two packs of Jerky Cure & Seasoning (1 pack will season up to 7kgs of mince). You can also use the Jerky Master to make Fruit straps or sticks and dry them in a dehydrator.

	King of Cutting Board & Knife Set When making Jerky out of muscle meat you need to cut your meat into strips of even thickness to ensure fully flavour absorbsion and even drying. The King of the Cut Board and Knife have been designed to make the job so much easier and accurate.

	Link Master Sausage Making Kit Make your own sausages using any kind of mince meat. We recommend using the best quality you can afford so that you achieve the best results. The Link Master comes with one nozzle and it is interchangeable with the Jerky Master. The Kit includes a pack of sausage seasoning and skins. (1 pack will season over 13kgs of mince).

	Liquid Smoke 100ml Atomiser Liquid Smoke is quite a new product to the Australian consumer but it is used extensively in Europe and the USA. Traditionally added to Salami's and dried meats, Liquid Smoke can be added to many weekly meals like soups, casseroles, stir fries, pizza's and the good old Aussie BBQ. Liquid smoke products are a real time saver for people who like the taste of smoked meats but don’t want to go to the trouble of having a smoker set up in their backyard.

	Smoke Powder 50g Used both internally and externally for meal preparation and as a condiment (smokey salts, in gravy). Can be added to dry mixes that require internal distribution of smokey flavour ie: Dry bacon cure.

	Buckboard Bacon Cure Each kit of Buckboard Bacon cures 11.5kg of meat, 1kg at a time if you wish. Also makes excellent Canadian Bacon from pork loin. This bacon kits includes a sachet of Powdered smoke and a 25ml bottle of Liquid smoke to add that smokey flavour without having to actually smoke.

	Jerky Cure & Seasoning - Original A light spicey seasoning that is a great start to tasting new Jerky flavours. A little like mild cabana.

	Jerky Cure & Seasoning - Hickory Blend A smokey spiced woody flavour, great with a beer!

	Jerky Cure & Seasoning - Cajun Blend A taste of Southern Cajun spices a truly unique flavour experience.

	Jerky Cure & Seasoning - Bourbon BBQ Blend A smooth and spicy flavoured Jerky blend with a hint of Bourbon to wash it down.

	Jerky Cure & Seasoning - Cracked Pepper & Garlic Makes a really tasty Jerky that goes with anything and anyone.

	Jerky Cure & Seasoning - Inferno Blend Made using dried Chipotle Peppers giving your Jerky a smokey Chilli kick. (Med to High heat level)

	Sausage Cures & Seasonings - Summer Kit The Summer sausage seasoning comes with enough cure and seasoning to make 13.5kg of sausage. It can be used to make a mildly spiced sandwich meat or add some of your favourite spices and flavours to customise it to your taste buds ie:garlic, chilli, peppercorns. Or use a different size casing to create a Kabana size sausage. It is a great seasoning to use as a starting point. Intended to be dried in your oven or smoker. Consider including Liquid smoke to add a smokey flavour. *Purchase casings separately

	Sausage Cures & Seasonings - Bratwurst Kit Imagine making your own Bratwurst sausages for your next BBQ. These seasonings make up 11kg of sausages, 1 Kilo at a time if you like. Kit includes Cure & Seasonings, if you want dried sausages (simply dry in the oven) add the cure, if you want sausages that you intend to cook not long after making then leave the cure out. *Purchase casings separately

	Sausage Cures & Seasonings - German Sausage Kit Never tried German Sausage before, well here is your chance to make your own mouth watering full flavoured sausages. (Makes up to 13.5kg of sausages, 1kg at a time if you wish) Kit includes Cure & Seasonings, if you want dried sausages (simply dry in the oven) add the cure, if you want sausages that you intend to cook not long after making then leave the cure out. *Purchase casings separately

	Sausage Cures & Seasonings - Polish Sausage Kit Imagine the rich flavours of a Polish sausage with your next meal of bangers and mash! (Makes up to 13.5kg of sausages, 1kg at a time if you wish) Kit includes Cure & Seasonings, if you want dried sausages (simply dry in the oven) add the cure, if you want sausages that you intend to cook not long after making then leave the cure out. *Purchase casings separately

	Sausage Cures & Seasonings - Italian Sausage Kit Imagine a spicy Italian sizzling away on your hotplate at your next BBQ! (Makes up to 13.5kg of sausages, 1kg at a time if you wish) Kit includes Cure & Seasonings, if you want dried sausages (simply dry in the oven) add the cure, if you want sausages that you intend to cook not long after making then leave the cure out. *Purchase casings separately

	Sausage Casings - Fibrous Mahogany Fibrous casing for making Summer Sausage etc. These skins provide an end product with an easy peel coating that is not to be eaten like collagen sausage casings etc.  * 9cm across when flat * Tied with string for hanging

	Sausage Casings - All Natural Hog All Natural Hog Casings are the best if you desire gourmet style sausages. These casings are of the best quality and come packed in salt and are sealed to ensure freshness.  These casings will make a large / thick sausage like a Kransky or Chorizo. (Will fill approx 10 kilos of meat) (Packaged in Australia)

	Sausage Casings - Collogen Collagen casings suitable for the Polish, German, Italian, Bratwurst & for thick breakfast sausages. Will make a sausage around 32mm.  A great casing for beginners as it is easy to handle, needs no soaking prior to use and can be easily stored without needing to be refrigerated. Enough casings to make approx 10 kilos of sausages. (These casings are a product of Australia)

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