So I have been on the Snack Stick (aka Slim Jim) kick for a while and not had that great results. So far I have tried three different recipes and they all taste like dried out hamburger.
I used
http://lpoli.50webs.com/index_files/Snack%20Sticks.pdf some random one online, and
http://events.nytimes.com/recipes/1884/2001/12/30/The-Original-Slim-Jim/recipe.html This one,
http://www.michigan-sportsman.com/forum/showthread.php?t=249097 looks the best, and from dudes who know what they are doing, but I don't want to use a store bought mix, but their methods look spot on.
I have not kept the type of meat constant, but I have kept the fat to meat ratio pretty even.
The first and second time I cleaned out the freezer and used lamb, veal, boar and duck, the second time I used only duck and boar.
I have tried three different cooking methods. I would use a smoker but I don't have a vertical smoker
First time, dehydrator, 36 hours, crumbly texture
Second time, oven (170 degrees for 6 hours), good sausage texture, but more like a sausage and less like a snack stick
Third time, (this recipe I used cure #1 and LHP starter culture and let cure at 90 degrees and 90% humidity for 24 hours then used the dehydrator for 12 hours, came out crumbly and nasty.
The smoker may be the only way to go, and I won't know until I get, or borrow a smoker from someone.
Every good stack stick I have had has been done in a smoker.
Has anyone done this before.
Also my prosciutto has been drying for 14 months now, should I bust it out or keep it there?
I also have a couple rabbits left if anyone wants one, or several for Xmas dinner, buy or trade
