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Post by hornharvester on Feb 22, 2008 10:30:16 GMT -5
I know one thing I'm not making any more of them! I made 3 lbs of them the other day and ate them all by myself in two days!  ;D ;)h.h. |
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Post by chicobrownbear on Feb 22, 2008 12:50:17 GMT -5
Too bad you can't PM me some. You're going to turn into one.
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Post by 10point on Feb 22, 2008 14:51:13 GMT -5
Did you use the LEM seasoning mix? Did you add any pork or anything to it?
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Post by hornharvester on Feb 22, 2008 21:30:52 GMT -5
I did use the LEM mix and added about 1# of wild hog meat. I'm going to make some more tomorrow but use a different recipe. The LEM mix is 3.00 a bag and does 2#. Ive got a recipe that makes them just as good but costs a lot less. I use a jerky shooter this time but will use my sausage stuffer next batch so it goes faster since I'm making 10 lbs. At the rate I ate the last batch that should last me about a week.......lol h.h.
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Post by hornharvester on Feb 28, 2008 10:49:39 GMT -5
I made another batch last night using a recipe off the internet. They taste like Slim Jims. I plan on freezing them before I eat them all up...lol h.h.
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Post by Hoosier Hunter on Feb 28, 2008 15:26:35 GMT -5
I did use the LEM mix and added about 1# of wild hog meat. I'm going to make some more tomorrow but use a different recipe. The LEM mix is 3.00 a bag and does 2#. Ive got a recipe that makes them just as good but costs a lot less. I use a jerky shooter this time but will use my sausage stuffer next batch so it goes faster since I'm making 10 lbs. At the rate I ate the last batch that should last me about a week.......lol h.h. I was buying the $3 (for 2 pounds) pack at Rural King. For $6.99 you can buy a pack that does 25 pounds directly from LEM. They have intructions on the pack that tells you how many teaspoons per pound of meat. This is the only way I go now. Mine are really tasty with 100% ground deer. I have some boar and will have to try that! |
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Post by hornharvester on Feb 28, 2008 17:48:50 GMT -5
Hoosier,
Next time make a small batch and add 30% pork. Makes the sticks a little less dry. I was happy with the recipe I used last night. A different taste than LEM mix and a little spicier. If you would like to try it let me know and I'll send it to you. h.h.
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Post by dbd870 on Feb 29, 2008 14:01:58 GMT -5
I'm going to take a stab at making some this weekend; where did you find the recipe?
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Post by hornharvester on Feb 29, 2008 14:25:39 GMT -5
dave, here is the recipe i used. i found all the ingredients locally but if you cant then use the LEM mix. I like this recipe a little better than the LEM but thats personal taste. This recipe made them a little hotter which i liked. I used 21mm casing for stuffing. i baked in a 200 degree oven until it reached 165 degrees inside which took 2-3 hours. h.h. www.barbecuen.com/recipes/slimjim.htm |
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Post by dbd870 on Feb 29, 2008 14:41:45 GMT -5
OK, TNX
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Post by hornharvester on Mar 4, 2008 11:33:24 GMT -5
I made 15 pounds of snack sticks last night and vacuum packed them this morning before I could get eating on them. Seems they don't last long here. I want to take these to Florida with me and figured if I didn't get them packaged up they would be gone soon. lol h.h.
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Post by dbd870 on Mar 4, 2008 13:06:30 GMT -5
I'm having the same issue!
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