- Joined Oct 10, 2013
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 !!