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Slim Jim Venison Sausage
#6478738
10/03/16 06:29 PM
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Joined: Aug 2014
Posts: 60
Bobvilla
OP
Outdoorsman
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OP
Outdoorsman
Joined: Aug 2014
Posts: 60 |
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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Re: Slim Jim Venison Sausage
[Re: Bobvilla]
#6479092
10/03/16 10:13 PM
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Joined: Sep 2012
Posts: 12,866
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 12,866 |
smaller casings ...
smoke similar to jerky ... or could put in a dehydrator.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Slim Jim Venison Sausage
[Re: Bobvilla]
#6479212
10/03/16 11:22 PM
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Joined: Oct 2011
Posts: 3,161
SouthWestIron
Veteran Tracker
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Veteran Tracker
Joined: Oct 2011
Posts: 3,161 |
This is how I did it. They were gone in no time!
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Re: Slim Jim Venison Sausage
[Re: Bobvilla]
#6486569
10/08/16 06:37 PM
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Joined: Feb 2005
Posts: 1,846
Greg Z
Pro Tracker
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Pro Tracker
Joined: Feb 2005
Posts: 1,846 |
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.
Greg Ziemer Sewell Lexus 214-597-6006 Life's short... Enjoy the ride!
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