Deer/wild hog snack sticks

Discussion in 'Wild Game' started by sketter11205, Oct 17, 2013.

  1. Made snack sticks ( slim Jim's ) today.. Used fresh deer and fresh wild hog taken a week ago. Deboned and cubed to run through my small grinder On a course die. Mixed and seasoned meat with different spices see pic below. Then grinded meat again with mid. Die. I built my smokehouse last week and cured yesterday. Finished stuffing slim Jim's about 2 pm and let dry on kitchen table under ceiling fan..mean time got the smoker fired up and warming up. 3pm got slim Jim's in smokehouse . Smoking with mosquite wood chucks.. Adacamy was out of hickory after that what I cured it with .. Oh well! Held temp at 130-135F for 2 hrs.. And easing it up 10 degrees till I get to 165F.. Blessing of my smokehouse hope it turns out good !!
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks like your off to a great start.............................[​IMG]
     
  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Be sure and let us know how it turns out!

       Mike
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice bunch of sticks! Your smoke house looks nice and roomy for big batches.
     
  5. Well, got them out of the smokehouse and inside. Got them cut up and letting them finish cooling .. Didn't put them in ice because I wanted the Snap! From the casing. Go a great smoke taste from the mosquite wood. Here are a few pics with them before I pulled them out.
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Looks great Skett.............................[​IMG]
     
  7. stank56

    stank56 Fire Starter

    I agree it looks great!
     
  8. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    That's a nice smokehouse and the sticks look great too....
     
  9. Made another 30Ibs. Of snack sticks last nite. Pretty much same recipe. A little of this and little of that.. First round I spread the weight out on sticks between 5 sticks.. This time I loaded them all on 3 sticks to get an idea how much I can run.
     
  10. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    30 lbs of snack stick...... dang....you were sure busy for a while..... Nice job....[​IMG]
     
  11. Ya I was busy... 3-4 hrs. From start to finish making them...then about 7hrs. Smoking them. Got 16 hogs yesterday that I'm going to process for an Org. I run.. But next will be link sausage.. So, deboning starts in the morning!!
     

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