Venison Slim Jims Completed

Discussion in 'Sausage' started by nepas, Nov 26, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Got this batch of venison slim jims done.

    Bourbon, from yesterday.

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    OSH

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    I tied them so i know which ones they are.

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    Todays Teriyaki

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    Tomorrow i will start cutting them into lengths.
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    I could not wait.

    I had to cut a Teriyaki open and look and taste.

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  3. roller

    roller Smoking Guru SMF Premier Member

    Very nice !
     
  4. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking delicious!!

        Craig
     
  5. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    like Craig said 

    "Looking delicious!!"
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They look yummy Rick!!!
     
  7. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks good rick. By looking at the venison stix,  you added pork to the venison? I just did those venison sausages and I didnt add any pork other than the pork fat 20 %. Wasnt crazy about the flavor. It was ok....    jalapeno kielbasa seasoning and I thought It needed more seasonings to over come the game flavor..... I thought maybe next time I'll just add a pork shoulder to the venison.... What are your thoughts on doing this......

    Joe
     
  8. Them is some nice lookin stix there.

    I'm still thinkin about makin Bears snack stix.

    Happy Smokin'

    Mike
     
  9. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Yes yo are correct Joe. The cut in is better with shoulder or butt. I asked the guy what he wanted for cut in and he said pork.

    Got the bunch ready to cut.

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    No vac bags, so i guess he will package them.

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  10. roller

    roller Smoking Guru SMF Premier Member

    I really like the all venison taste...
     
  11. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    As always those look great Nepas!!
     
  12. Looks great. Love venison. Getting ready to put together some venison summer sausage today. Could you post your recipe. Thank you

    Karl
     
  13. This is a question, instead of a comment.

    Is there a differance between what is called Slim Jims and Pepperoni snack sticks, and if so Please explain the differance.

    I make what I call Pepperoni snack sticks out of beef, Venison & Pork combination, venison & Beef combination and I stuff it in 19mm casings, then smoke it to an internal temp of 160 to 170 degrees.

    Am I making Pepperoni or Slim Jims?
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    I would say if your making pepperoni with the typical anise and fennel then your making pepperoni style slim jims. IMHO 160-170 is to high of an IT for the sticks/jims and would be heading towards a fat-out of the pork or beef.
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Nice !
     
  16. slownlow

    slownlow Smoking Fanatic

    awesome job![​IMG]
     
  17. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    looks great rick...................... Is that freezer getting full yet..................[​IMG]

    Joe
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Pretty close.

    Vac bag most of it because the Mrs decided she wanted to have a Christmas drop in on the 10th from noon till 10pm. cheese, meat, crackers stuff with beer wine, soda stuff. Stop on by.
     
  19. HI eveybody, i'm new to the site and was reading the great posts about making sausage sticks and slim jims. I was wondering if you wonderful people would share some of your tips,process,procedures,and possibly recipes on making these slim jims and sausage sticks, NEPAS..... i've read quite a few of your posts on making sausage and they look wonderful. I dont have access to wild game so i would have to buy store bought meats. I have a cookshack smoker that i smoke alot of meat in but would like to take a stab at producing my own salami, slim jim, jerky sticks,etc. any help would be appreciated thanks again
     
    Last edited: Dec 1, 2011
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member


    Hey Bugsy

    Welcome to the SMF.

    What CS do you have? Saying cuz i had one years ago and it did not do sausage very well. I had the small 4 rack CS (Dont remember the name) Yes you can use ground beef, pork, chicken, lamb or just about any meat to make sausage.  I'm in the process putting some recipes together to post (be vewwy vewwy quiet dont tell anyone) You will find that allot of members do things different here and you will get loads of different ways to make sausage.

    Head on over to the Roll call area say hi and let everyone see who ya are.

    Again Welcome and you will get tons of help here.
     

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