Snack Sticks or (Slim Jims)

10 pounds ground beef or deer
2 level tsp. Insta cure #1
4 tbsp. paprika
6 tbsp. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery
1 tbsp. mace
1 tsp. granulated garlic
3 1/2 ozs. kosher salt
1 1/2 ozs. powdered dextrose
6 ozs. Fermento


The last two ingredients are for fermentation and may be omitted if you don't want the tang... After you stuff the beef sticks, for the tangy flavor smoke at 90-110* for 8 hours and letting it go at this temperature for another 12 if you want the tang to fully develop.. Then you raise the smokehouse temperature until the meat reaches 145º internally... If you omit the last two items.. Smoke till 152* Try to keep your smoker around 190-195*...



You need the insta cure so as not to get botulism. No need to smoke. just a dd a little liquid smoke to your mix, start out with a little 1/2 teaspoon plus 1/2 teaspoon water. Experiment and adjust each batch to your liking,