I have never used the hi mountain mesquite blend, but of all the store bought and home made jerky seasoning recipes I have tried, the Hi Mountain Cracked Pepper and Garlic was the favorite of all of them for venison. That included putting the trays of meat in the smoker for a short time using mesquite wood before going in the dehydrator so it did have the mesquite wood flavor. Looking at their website I never noticed before, they have a Wild Turkey Bourbon blend and a Wild Turkey Apple blend. As for the smoker I never thought to run the jerky through the smoker after the dehydrator as kmon1 does. I have always started it in the smoker. The Hi Mountain Bourbon Turkey seasoning is the one I am going to try followed by a very short trip to the smoker to taste after the dehydrator. And with pear wood that I have a whole bunch of that needs using thanks to a tornado last year.
"Onward up many a frightening creek, though your arms may get sore and your sneakers may leak. Oh! The places you'll go!" ~ Dr. Seuss