Ok I have a question for anyone that uses Hi Mountain on ground beef jerky. Lately I have been making jerky using Nesco original spice. With each Nesco, it says 1 packet spice and 1 packet cure per pound of meat. For myself I went with 4 spice and 3 cure to 3 lbs meat. Then added some black pepper and chili power to the mix and that made the flavor I liked. It was easy to play with since each packet was for only 1 pound so modification was easy. Well I got a good buy on a pack of Hi Mountain and I've heard good things about them so I picked up a box to try. When I opened it I noticed that it only had a single pack of spice and single pack of cure. According to the directions it should be good for 15 lbs of sliced meat or 10 lbs of ground meat. However to my eye, there does not seem to be enough of the spice to sufficiently mix with 10 lbs of ground meat. Volume wise it looks questionable for 5 lbs of ground meat. So has anyone used this on ground beef before? Does it really have enough spice for 10 lbs? Now with the nesco, when start getting ready. I take the 4 spice, 3 cure packs and empty them into a measuring cup, add about 2 Tbsp each chili powder and black pepper, Then add just enough water to dissolve most of the spices. Put the meat in a bowl and pour the spice mix over and thoroughly mix by hand until the spice and meat are well mixed. let it set overnight in the fridge and then dehydrate the next morning. I'm thinking the same process should work well with the Hi Mountain but before I do I wanted to get opinions on the strength of the spice. Thanks for any help or opinions anyone can offer.