wittdog
Master Chef
Got a small batch of slim jim type things in the smoker…I stuffed them in sheep casings which were a pain to use, they are smaller and thinner than the hog casings I typically use….The slim jims have been in the smoker overnight at a temp of 90* I am now going to give em a light smoking and raise the temp up to 165* they will be done when the internal temp is 145* after that it’s a couple of days of drying….