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Venison Slim Jims Completed

post #1 of 32
11/26/11 at 3:21pm
Thread Starter 

Got this batch of venison slim jims done.

 

Bourbon, from yesterday.

Bourbon

 

 

OSH

OSH

 

 

I tied them so i know which ones they are.

 

osh.JPG

 

 

 

Todays Teriyaki

teri.JPG

 

teri1.JPG

 

Tomorrow i will start cutting them into lengths.

 

 

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post #2 of 32
11/26/11 at 4:49pm
Thread Starter 

I could not wait.

 

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

 

DSC00212.JPG

 

DSC00213.JPG

 

DSC00215.JPG

 

DSC00217.JPG

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post #3 of 32
11/26/11 at 5:04pm

Very nice !

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post #4 of 32
11/26/11 at 5:16pm

Looking delicious!!

 

 

 

 

    Craig

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post #5 of 32
11/26/11 at 7:14pm

like Craig said 

"Looking delicious!!"

 

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post #6 of 32
11/27/11 at 2:40am

They look yummy Rick!!!

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post #7 of 32
11/27/11 at 3:12am

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

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post #8 of 32
11/27/11 at 5:23am

Them is some nice lookin stix there.

 

I'm still thinkin about makin Bears snack stix.

 

Happy Smokin'

 

Mike

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post #9 of 32
11/27/11 at 9:12am
Thread Starter 
Quote:
Originally Posted by boykjo View Post

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



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.

DSC00225.JPG

 

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

DSC00226.JPG

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post #10 of 32
11/27/11 at 9:16am

I really like the all venison taste...

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post #11 of 32
11/30/11 at 8:53am

As always those look great Nepas!!

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post #12 of 32
11/30/11 at 9:38am

Looks great. Love venison. Getting ready to put together some venison summer sausage today. Could you post your recipe. Thank you

Karl

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post #13 of 32
11/30/11 at 4:19pm

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?

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post #14 of 32
11/30/11 at 5:44pm
Thread Starter 
Quote:
Originally Posted by Rich- View Post

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?



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.

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post #15 of 32
12/1/11 at 4:10am

Nice !

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post #16 of 32
12/1/11 at 5:27am

awesome job!drool.gif

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post #17 of 32
12/1/11 at 7:26am

looks great rick...................... Is that freezer getting full yet..................icon14.gif

 

Joe

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post #18 of 32
12/1/11 at 9:48am
Thread Starter 
Quote:
Originally Posted by boykjo View Post

looks great rick...................... Is that freezer getting full yet..................icon14.gif

 

Joe



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.

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post #19 of 32
12/1/11 at 12:12pm

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

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post #20 of 32
12/1/11 at 1:35pm
Thread Starter 
Quote:
Originally Posted by BUGSYDOG View Post

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



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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