Make Your Own Venison Slim Jim Snack Sticks on a Smoker || Smoked to Perfection
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- čas přidán 1. 06. 2024
- Make your own smoked Slim Jim style snack sticks. In this video I go through all the steps I used to make my own smoked snack sticks. I use 11 pounds of venison trimmings, 1.25 pounds of pork fat, 3oz of Hickory seasoning, 2.25 of Pink curing salt all stuffed into a LEM's 17mm collagen casing. Once stuffed I smoke them until I reach an interval temperature of 165#. Allow them to cool to room temp and enjoy!
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Made it a lot easy than most video's, im off to another video Thanks
Still trying to get my first deer. Appreciate your channel Jeff.
Thaks for the video, starting mine now
These snacks look fantastic my friend. 🔥🎉👍
They are my favorite thing to do with my harvest. Household favorite
Hope to get some of those next week!
Do you freeze after you vacseal them?
Have you ever tried soaking your casings before stuffing?
I haven't but this year I might. The ones I typically use worked well and I didn't have many issues with them.
Great video and thank you for sharing. Going to try them this year. My question is do you find it better to mix all the spices before you first grind. Thanks
I think either works, as long as you get a good mix on things
Sweet video! Just got my coues here in AZ. Other than the back straps, tenderloins, heart, and liver I pretty much did all summer sausage. There was only about 18 lbs of meat so why not??
Liver and heart are very under appreciated. Glad you saved them!!
Hi Jeff great video. Can you tell me a little more about the Hickory seasoning, is it smoked,can I order it on line? Seems all the Hickory seasoning I can find is smoked. Thanks.
Smoked works just fine.
How long @ 185° did it take to reach 165? I’ve done jerky but haven’t attempted sticks, I’ll have give it a try next year.
It takes about 2-2.5 hours in my experience.