Post by ardon on Jan 7, 2007 15:14:25 GMT -5
Venison & Wild Hog "Slim Jim’s"
1 lb Ground Wild Hog
2 lbs Ground Venison
¾ cap Of Liquid Smoke
¾ to 1 oz Jerk Mix , your choice
3 teaspn Course Ground Black Pepper
3 tblspn Curing Salt
3 oz Water
Combine all ingredients above in to bowl, mix thoroughly.
Meat Grinder/Stuffer with small plate (1/8th inch) and small tube (breakfast Sausage tube) begin adding meat mixture to suffer. (2 people works best for this, one feeds meat mixture, other receives mixture form tube). Make these about 8 inch long. Place on dehydrate trays as they come out of stuffer. Continue this until meat mixture is gone. Stack the racks and turn dehydrator on 155 degree’s . Cook or dehydrate for 4 1/2 hrs, depending on moistness of meat and thickness.
1 lb Ground Wild Hog
2 lbs Ground Venison
¾ cap Of Liquid Smoke
¾ to 1 oz Jerk Mix , your choice
3 teaspn Course Ground Black Pepper
3 tblspn Curing Salt
3 oz Water
Combine all ingredients above in to bowl, mix thoroughly.
Meat Grinder/Stuffer with small plate (1/8th inch) and small tube (breakfast Sausage tube) begin adding meat mixture to suffer. (2 people works best for this, one feeds meat mixture, other receives mixture form tube). Make these about 8 inch long. Place on dehydrate trays as they come out of stuffer. Continue this until meat mixture is gone. Stack the racks and turn dehydrator on 155 degree’s . Cook or dehydrate for 4 1/2 hrs, depending on moistness of meat and thickness.
