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NE WI | Those things are a tube of lard and snouts.
I make my own snack sticks. Takes a long time to stuff. 50/50 venison and pork. I use pork shoulders or butts that I debone. No lard, tallow, or bellies used.
I smoke with apple and cherry wood. Usually use Willie’s snack stick seasoning from Walton’s and usually add a 1lb of ghost pepper high temp cheese or cheddar high temp cheese.
Edited by Jason_WI 3/20/2026 23:44
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- Slim jim …, - tommyw-5088 : 3/20/2026 20:35
- RE: Slim jim …, - JD 1983 4650 : 3/20/2026 20:50
- RE: Slim jim …, - Massey1155 : 3/20/2026 21:09
- RE: Slim jim …, - timebandit : 3/20/2026 21:29
- RE: Slim jim …, - School Of Hard Knock : 3/20/2026 22:18
- RE: Slim jim …, - KLo : 3/20/2026 23:29
- RE: Slim jim …, - Jason_WI : 3/20/2026 23:40
- RE: Slim jim …, - riverbottom : 3/21/2026 05:42
- RE: Slim jim …, - 40DODGE : 3/21/2026 09:02
- RE: Slim jim …, - JD 1983 4650 : 3/21/2026 12:23
- RE: Slim jim …, - Luna2 : 3/21/2026 15:42
- RE: Slim jim …, - johnypop : 3/21/2026 20:48
- RE: Slim jim …, - Capital : 3/22/2026 05:47
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