slim jim recipes

[Randy Kaar]

here are a few that can be done with hamburger or venison.
no casings needed. i do a recipe thats close to these.
Slim Jim 2 pounds

2 pounds of ground lean meat ½ tsp Mace 2 ½ Tbs. Paprika 1 3/4 Tbs. Ground mustard 1/4 tsp. Celery seed 1/4 tsp. Black pepper 1/4 tsp. White pepper 1/4 tsp. Red pepper 1 Tbs. Corn Syrup

Blend together with meat. Dehydrate 4 ½ - 5 hours on high setting I use an American Harvest Jerky gun that came with a round tip. After dehydrating, I cut them into 6 inch pieces. I also vacumn pack them. These have noting to preserve them. Can also be frozen.

Makes great snacks for hunting and football games
disregard the As with the hat on!
#2
How to make Beef Sticks

First we need some ingredients.

USE ONLY EXTRA EXTRA LEAN GROUND BEEF. I USE 96% LEAN BEEF

This will make a ten pound batch. It will be broken down at the end of the page for a two pound batch.

5 TBSP Tender Quick 1 TBSP Mace 4 TBSP Paprika 6 TBSP Ground Mustard 1 tsp. Celery seed - ground 1 tsp. Garlic powder 1 tsp. Black pepper 1 tsp. White pepper 2 TBSP Dextrose - I found mine in a Health Food store 2 tsp. red pepper

If you want to make this a Pepperoni Stick, add 2 tsp. Ansie

To make a 2 pound batch, take the above recipe and take 5 TBSP minus 1/8 tsp. and mix with two pounds of lean ground hamburger. That would be, mix everything to make a ten pound batch and take 5 TBSP minus 1/8 tsp. and add this to two pounds of hamburger.

Instructions: 1. Desolve Tender Quick in a little water, add to meat and mix well 2. Blend remaining ingredients and add to meat mixture and mix well. 3. Form in 1/2 inch diameter rolls. Dehydrate on high for 5 hours. * I mix ALL the dry ingredients together and skip step 1 I also mix (blend) all the dry ingredients in a food processor. I also use a food processor to mix the meat (hamburger) and the seasoning together. * If you use your oven, set temp. to 155 degrees and keep the door
cracked open for air flow.

I also use a Jerky gun with the large round tip and shoot the meat on the trays.

Happy Beef Stick making! Ken aka-Barbqr
randys note:
instead of a jerky gun, roll mixture into sausage size.after
it is smoked or dehyrated it will have a "skin" that has the
bite of a casing. you could do a little liquid smoke in there
too. just make sure that the temp is above 140 for beef.

randy aka bh