Dried Venison Stiks/Slim Jims
Just made a small batch yesterday I either half it or quarter it, comes out great.
For 10 lbs
2 tsp instacure no 1
4 Tbls Paprika
1/3 cup ground mustard
1 tsp ground White Pepper
1 tsp ground celery
1 Tbls Mace
1 tsp Garlic Powder
5 Tbls Salt
4 ½ Tbls Powdered Dextrose
1 1/2 Cups Fermento
1 tsp cayenne pepper optional
10 lbs meat at 20% fat content Ie: 8 lbs Venison 2 Lbs beef fat
I like 10lbs venison and 2 lbs fat, then remove 4 burgers.
Grind meat in 3/16 grinder once mix in spices stuff into 22-24 sheep casings( I use 19mm collagen casings)
Place in smoker at 98-110 degrees with smoke on for 8 hours
Raise temps gradually to about 150-155 degrees, till 145 degrees in center of stick.
Total time in smoker about 10 hrs.
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