Hearty Western Flavor 2010 Catalog - Hi Mountain Seasonings

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Hi Mountain Seasoning's Recipes Are Steeped in Western Tradition Seasonings and techniques used by mountain men, cowboys, pioneers and Native American Indians have been shared and passed down at camps and rendezvous throughout the years. American immigrants brought spices and flavorings which were added to traditional recipes giving jerky the personality we love today. Hi Mountain has preserved these Western traditions and flavors in their Jerky Cure & Seasonings, Western Style Seasonings, Bacon cures and other products. The ingredients are of the highest quality to ensure the best possible flavor for you. We Hope You Will Enjoy the Recipes Throughout This Catalog Hi Mountain’s sincere desire is for people to enjoy wholesome and delicious food that has the great flavor of the Old West, made in their own home. The collection of delicious recipes throughout this catalog showcases the versatility of our products. Please enjoy! 2 Inside You’ll Find... Jerky Cure & Seasoning Kits page 4 Original, Hickory, Mesquite, Pepper, Cajun, Cracked Pepper ’n Garlic, Mandarin Teriyaki, Bourbon BBQ, Inferno, Pepperoni, Sweet & Spicy, and kits especially for Goose and Turkey Snackin' Stick Kits page 5 Original, Hickory, Mesquite, Pepper, Cajun, Sweet & Spicy, Cracked Pepper ’n Garlic and Pepperoni Jerky Making Accessories & Gifts pages 6-7 The Original Jerky Board & Knife, The Jerky Master, Jerky King, Jerky Maker’s Variety Pack 1 and 2 and Jerky Screen Western Style Seasonings page 8 Buffalo Steak Seasoning, Steak, Deer Steak, Elk Steak, Burger Seasonings-Original, Hickory & Mesquite, Western Grill'n Rub- Garlic Pepper, Cajun Cowboy, Trail Dust, Cajun Campfire, Buckboard Bean, Gourmet Fish, Wild River Trout, Alaskan Salmon and Bayou Bass Wind River Marinades page 9 Sweet Honey, Zesty Western and Soy Ginger Hi Mountain Sausage Making Kits pages 10-11 Buckboard Bacon Cure; Prairie Sage, Country Maple & Original Mountain Man Breakfast Sausage; German, Polish, Italian, Bologna, Bratwurst and Original, Jalapeño, Cracked Pepper 'N Garlic Summer Sausage Hi Mountain Smokehouse Cans pages 12 Mesquite Coffee Bean, Alder Orange Peel and Hickory Lemon Basil Fish & Poultry Brines pages 13 Gourmet Fish, Wild River Trout, Alaskan Salmon, and Game Bird & Poultry Order Form page 13 Kitchen Accessories & Meat Processing Tools pages 14-15 Dip Mixes, Dressings & Other Seasonings page 16 Creamy Chipotle, Guacamole, Sun Dried Tomato, Cucumber, Spinach Artichoke, and Salsa Dip Mix, Bleu Cheese Dressing & Dip Mix, Buffalo Wings Seasoning, and Deviled Egg Seasoning Hi Mountain Jerky 1000 College View Dr. Riverton WY, 82501 1-800-829-2285 fax: 307-856-6657 orders@himtnjerky.com www.himtnjerky.com
Summer Sausage Pasta Casserole 8 ounces fettuccine, penne or your favorite sturdy pasta 1 pound prepared Hi Mountain Summer Sausage, any blend 1/4 cup chopped onion 1 cup sliced mushrooms 2 teaspoons Western Style Cajun Cowboy Seasoning 2 cups shredded Cheddar cheese 1 cup marinara sauce grated Parmesan cheese Preheat oven to 350°. Cook fettuccine as directed on package, rinse and drain well. Remove sausage from casings and cut into small pieces. Cook the sausage in a skillet with the chopped onion and mushrooms until onion is tender. Drain off excess grease. Toss the noodles, sausage, onion, mushrooms, Cajun Cowboy, 1 3/4 cups of the Cheddar cheese, and the marinara sauce. Put the mixture into a casserole and bake for 25 minutes, or until cheese melts and casserole is thoroughly heated. Sprinkle with the remaining Cheddar cheese and the Parmesan cheese the last 10 minutes of baking. Serves 4 to 6. Cover Photo: Pepper Grilled London Broil 2 to 3 lb London Broil Roast Marinade: Grill 3 whole Poblano peppers until skin bubbles and turns black. Put peppers in a zip lock bag to steam for 10 min. Remove skin, stem and seeds. At the same time grill until soft, one large onion that has been sliced to 1/4" rounds. Spray onion slices with non-stick spray before grilling. Add peppers, grilled onion,1 Tbsp. chopped garlic, 1 tsp. each of Garlic Pepper Rub and Cajun Cowboy and a squeeze of lime to a food processer. Drizzle in the olive oil as you puree until smooth. Great New Items! See page 10 for Hi Mountain's two new Summer sausage blends- Jalapeno and Cracked Pepper 'N Garlic. Check out page 14 for Game processing knife set and How-to videos. Place marinade in a zip lock bag with roast. Massage marinade into meat. Marinade 1/2 hour or longer. Before cooking, remove roast from bag and bring close to room temperature. Place roast on hot charcoal grill. Plan on cooking for 5 to 10 minutes per side and then cooking over cooler coals for another 10 minutes or until the internal temperature reaches at least 145 degrees. Do not pierce roast with forks—this allows the juices to run out of roast. Remove roast from grill, cover with foil and let rest for 15 minutes (this allows the juices to move to the inside of the roast, infusing the flavors throughout the meat). To serve, slice at an angle. Serve with prepared Hi Mountain Guacamole and grilled tomatoes, garnish with cilantro and sliced lime. PHOTO CREDITS: Page 7: National Turkey Federation; page 5 jerky Direct Design, Inc.; all other photos and recipes, Hi Mountain Seasonings. Catalog design by Direct Design, Inc. Denver, Colorado. 3
Page 1: Hearty Western Flavor 2010 Catalog
Page 5 and 6: Eight Great Snackin’ Stick Blends
Page 7 and 8: Must Haves and Gifts Our Variety Pa
Page 9 and 10: Hi Mountain Marinades Zesty Western
Page 11 and 12: Our Breakfast Sausage seasonings ar
Page 13 and 14: Four Fabulous Brines These kits are
Page 15 and 16: Hi Mountain Jerky Smoker & Prime Ri

Hearty Western Flavor 2010 Catalog - Hi Mountain Seasonings

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