I just used the Hi Mt seasonings for the first time and all I could say is, not too bad. I used their Hickory Blend. The cure combined with Hickory seasoning gave this jerky a very bacony (is that a word??) hammy flavor. Jerky was smoked with a 50/50 mix of Hickory and Cherry pellets in the AMNPTS. Temps fluctuated from 120-180 due to the flame going out a few times. Good but different...I prefer a wet Soy Sauce/Worcestershire base to my jerky. That leads me to ask...has anybody just used the cure packet from Hi Mountain and added to their own recipe?