Venison slim jims.

Cooked some venison slim Jim's on the smoker this past weekend. I used ground venison with backwoods jerky seasoning. Layed them out on the smoker with a jerky gun. I used 3/4 lump charcoal with 1/4 hickory to smoke them. Smoked them for an hour and 15 on each side. They were the bomb. Way better tasting than store bought slim Jim's and no greasy taste.
 

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were they in skins (collagen or natural) or just squeezed out?
No collagen skins needed. Just squeezed out. The natural smoking processes creates a natural skin. The only time you need collagen skins is if you are making raw sausage to cook at a later time. Via pan fried, grilled, smoked or however.
 
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woodmoose

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The only time you need collagen skins is if you are making raw sausage to cook at a later time.


I must be different then,,,,as I use casings often for smoked sausage type things (summer sausage, snacks like you made, etc)

anyhow, thanks for the response
 
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