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#6478738 - 10/03/16 01:29 PM Slim Jim Venison Sausage
gasman777 Offline
Light Foot

Registered: 08/11/14
Posts: 41
My stuffer came with three stuffing tubes (3/8", 3/4", and 1-1/8"). I'm coming up on my second deer season where I will make my own sausage so I'm still quite the newbie. This year I'd like to throw "slim jims" into the mix as they make great snacks for travel, fishing, etc.

My question is, how do I make these using my recipes? Do I still use the hog casing I used for my normal "loop sausage" but switch tubes to the 3/8" or does this not require casing at all?

I'm also open to suggestions on how to cook them, I made a screen for smoking jerky in the smoke house....should I put them on that or cook them a different way?

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#6479092 - 10/03/16 05:13 PM Re: Slim Jim Venison Sausage [Re: gasman777]
PMK Offline
Extreme Tracker

Registered: 09/10/12
Posts: 4942
Loc: Central TX (Gtown/Austin)
smaller casings ...

smoke similar to jerky ... or could put in a dehydrator.
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"everyone that lives dies but not everyone who dies lived..."

~PMK~

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#6479212 - 10/03/16 06:22 PM Re: Slim Jim Venison Sausage [Re: gasman777]
blazin Offline
Pro Tracker

Registered: 10/25/11
Posts: 1883
Loc: Texas
This is how I did it. They were gone in no time!
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#6486569 - 10/08/16 01:37 PM Re: Slim Jim Venison Sausage [Re: gasman777]
Greg Z Online   content
Tracker

Registered: 02/01/05
Posts: 662
Loc: TX, Rockwall
You can put them in the oven set on the lowest heat and crack the door.. I would do jerky this way hanging from the racks with a pan underneath to catch the drippings.
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Sewell Lexus
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