VENISON SLIM JIMS - How to Make Venison Snack Sticks

the following slim jim recipe comes from the book great sausage recipes and meat curing ground beef has been substituted with ground venison in this recipe grind eight pounds of venison and two pounds of beef fat combine the following ingredients in a bowl insta cure number one four tablespoons of paprika 1 3 cup of ground mustard one teaspoon of ground black pepper one teaspoon of ground white pepper one teaspoon of celery flakes one tablespoon of Mace one teaspoon of garlic powder five tablespoons of salt four and a half tablespoons of powdered dextrose and one and a half cups of fermento mix the ground venison and the ground beef fat add the ingredients and mix thoroughly I then add two cups of cold water this is totally optional it is recommended to add two cups of water to ten pounds of meat that allows the meat to travel through the small stuffing horn once the meat has been mixed load the sausage stuffer clean and rinse out 20 millimeter sheep casings load a sheet casing onto the sausage horn tie the end off using butcher's twine fill the casings making sure you do not over stuff two people make this job a lot easier once you reach the end tie that end off using butcher's twine load the smoker racks spacing the meat so that all sides can be exposed to smoke place the meat in a smoker and cold smoke for eight hours at about a hundred degrees then bring the temperature up and cook until the internal temperature of the meat is 145 degrees after eight hours of Cold smoke remove the meat and allow the meat to cool completely it is important to cool the meat quickly once cooled you can slice into desired lengths

Channel: Phil Crockett

Views: 118,884

Keywords: deer, venison, slim, jims, snack sticks, slim jims, how to, homememade, recipe, smoked, smoking, jerky, sausage, venison snack sticks, venison slim jims, process, processing, big buck, buck, sausage making, deer sausage, deer bacon, Slim Jim (Brand), Food (TV Genre), Snack, Cooking

Id: 328t61AIPvo

Length: 2min 54sec (174 seconds)

Published: Tue Nov 24 2015