I plan on making a batch of beef jerkey using a seasoning/cure mix like Hi Mountain. Since there is a distinct flavor built in to the mix, should I try to match a smoke wood, or not use any smoke at all?
You can use wood with these. Really depends on your taste. Do you really like a smokey flavor? Then add wood.
You don't kneed to add wood to anything to get a smokey flavor. Remember that coal is going to add a smokey flavor. By adding a specific wood you can add a distinct flavor and/or more smokey taste.
One thing to remember when doing jerky. Is that it will continue to dry after you remove it from the smoker. I used to remove mine when it was still a little moist. My first couple of trys it came out really dry. Also try to let it marinate for 24 hours. The thicker the meat longer you may want to let it work in.
