Homemade Meat Snack Slim Jim style, Ground Meat Beef Jerky Super Easy without Casings

This is perfect snack with beverage or just with friends, No casings Ground Beef like Slim Jim done by you with known meat and ingredients.
For 10 lb of meat
Salt - 2.5% (0.25lb) with Instacure
4 Tbsp - Paprika
4 Tbsp - ground Mustard
2 Tbsp - Garlic powder
1 Tbsp - ground Black Pepper
2 Tbsp - Chili powder
2 Tbsp - Cayenne powder
2 Tbsp - Chipotle powder
1/4 cup - Worcestershire sauce
Cold Smoke Generator : Mark V1 - follow my channel and check on Ebay.
Stuffer used : www.amazon.com...
Dehidrator used : www.amazon.com...

[@bigmanbbqnj]

Excellent video my friend! Thank you

[@jwashlife]

I love this man. I've made all your recipes. Please keep em coming!

[@PDFr0]

This channel is so underrated! Keep them coming!

[@russellrlf]

Wow...that was awesome. You make it look easy. My next purchase needs to be a hand crack stuffer. Thanks for the vid!

[@donchaluvit77]

These were delicious.

[@lulabelle4760]

Your kitchen is Gorgeous! Your teaching is full of clear, helpful information. I don't have a stuffer just a "gun", that will work? Also, can this jerky be stored long term by dry canning method ? Thank You!

[@ReallySmoking]

Thank you for kitchen :) gun would work - there is a trick when you can use thick plastic bag and small diameter pvc or staleness steel pipe to push meat thru in diameter needed, but i highly recommend to get stuffer - they really reasonably priced and you will find whole sausage making world with them. I would store using vacuum sealer - air (oxygen) is biggest problem. If i understood correctly you need to heat up product with can's - that will start to melt fats in meat (220 F) - i do not think this is good, but you can try.

[@lulabelle4760]

Thanks! Dry canning is like vacuum sealing, there is no heat involved. I will try a small amount to see if it preserves well. Have a wonderful day!

[@jeremybowen3097]

Where did you find the pink silicone mat, that you use to transfer the meat to the tray?

[@ReallySmoking]

Old cutting board from Ikea - i like that you can cut in shape needed.

[@datsuna6585]

I like your videos they are high quality The only problem i see is why do u have so little viewers???

[@ReallySmoking]

Thank you . Need more videos - viewers will come :)

[@jwashlife]

I was thinking the same. I've made almost all this mans recipes. Phenominal

[@johnr6887]

How is the taste vs an "Original" flavor slim jim stick?

[@ReallySmoking]

actually do not remember - original tried maybe 10 or more years ago , but remember non natural taste ... so this one better ...

[@johnr6887]

@@ReallySmoking Excellent, I just mixed up a 2lb batch... thought about adding just a little honey. Any thoughts?

[@ReallySmoking]

@@johnr6887 i do like sticky fingers too ... go for it - definitely positive , just sticky finger after that ... :)

[@bilal716]

Great vid! What size nozzle is that?

[@ReallySmoking]

sizes : 14mm, 18mm, 21mm, and 25mm diameter for making of snack stick, mainly used 18 mm ... new version of stuffer have plastic and staneless steel tubes...

[@bilal716]

@@ReallySmoking thanks so much for your input - keep up the great smoke!

[@el5495]

I can't with the way that beer was poured

[@shanewhite8433]

How much salt to use exactly

[@ReallySmoking]

Salt - 2.5% (0.25lb) with Instacure

[@nathanielnewsome3466]

If I only wanted to do 2 lbs of meat how would this recipe change

[@ReallySmoking]

divide all ingredients by 5 .

[@neva-surrender]

@@ReallySmoking why divide by 5?

[@ReallySmoking]

@@neva-surrender For 10 lb meat divide by 5 will be 2 lb. so all ingredients should be 5 times less

[@neva-surrender]

@@ReallySmoking ok thank you