Deer Slim Jim Recipe

[mrhanky]

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

 

[fpnmf]

http://www.smokingmeatforums.com/newsearch/?search=+venison+slim+Jim+or+snack+stick+recipe&type=all

 

[smokinhusker]

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> 

 

[mrhanky]

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  

How long do you smoke it for? Or in the oven? Temps?

 

[tennsmoker]

Hello Hanky where are you from?,

 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

 

[mrhanky]

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.