Almi
Jim
I love using the Hi Mountain pepper blend. I cure mine for 48 hours and then dry it out using my charcoal smoker with some chunks of hickory. Need to use about a coffee cans worth of charcoal and then switch up racks after an hour so they dry out evenly. When I used venison it was better then most beef and the beef was awesome. I liked mine sliced about an 1/4" thick so it was chewy and not bark like.