Deer Slim Jim Recipe

Discussion in 'Wild Game' started by mrhanky, Dec 5, 2012.

  1. I am looking for a slim Jim or snack stick recipe for deer..
    Found a few here and there but nothing too detailed. I have tried smoking deer slim Jim's and they never come out right. Anyone have any detailed recipes for a good slim Jim?
    Any help would be greatly appreciated!!
    Thanks,
    Jake
     
  2. 1 lb of venison burger

    1 lb 80/20 ground pork

    1 tablespoons of salt

    1 teaspoons of Tender Quick

    3 tbsp Worcestershire sauce

    1 tablespoon minced garlic

    1 tablespoon of garlic powder

    1 tablespoons of onion powder

    1/2 tablespoon of black pepper

    1/2 teaspoon of celery salt

    It has nice strong garlic and pepper flavors, and goes great with beer. (but really, is there anything that doesn't??) 

    Pasted from <http://www.smokingmeatforums.com/t/83493/help-making-snack-sticks-in-a-little-chief
     
    Last edited: Dec 5, 2012
    mrhanky and coffee_junkie like this.
  3. How long do you smoke it for? Or in the oven? Temps?
     
  4. tennsmoker

    tennsmoker Smoking Fanatic

    Hello Hanky where are you from?,[​IMG]  and to SMF

    soon as Dave see's your profile he will ask you to update it,

    you are in luck bacause I just put a 5 lb batch of venison snack sticks in the MES30 smoker, this is about the fifth time I have used this particular recipe and have had great success.

    When I say success I mean that others that try it like it as much as you do..

    venison:  SNACK STICKS 12-7-12

    4# Pre-Ground Venison

    1 lb 50/50 pork fat

    1 pkg LEM Backwoods Seasoning W/cure#1 included

    1 TBL Crushed Red Pepper

    1 TBL Grd celery seed

    1/2 cup SPC

    1 Cup Cold distilled Water

    21mm clear collagen Sausage casing LEM brand

    Grind pork fat thru med plate.

    Mix all ingredients listed well (except cure#1)

    Mix cure with water then mix in meat block

    Grind mixture thru sm plate

    note: should stuff before Frig overnite

    Stuff in collangen casing

    Remove from fridge let stand at rm temp 1-2hrs

    Start smoker at 130deg - 1 hr no smoke

    Up temp to 140  - add smoke

    then 150 next up 10deg every hr until 170

    Finish on the smoker until IT reaches 150-152

    started @ 9:30am

    this is as detailed as it gets

    try it and let me know

    al
     
  5. TennSmoker! I am from Central Illinois! I cannot say thank you enough.. We just put a batch in the smoker (8lbs) trying another recipe. I will definitely try your recipe here in a couple weeks after next deer season (providing we get a kill) :)
    Again, thank you very much. I am fixing to post pictures here in a few hours after this batch gets done.. Hopefully they turn out well.
     

Share This Page