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How Slim Jims went from bar snack to backpacks—with a little help from Macho Man

Posted on 9/28/20 at 9:47 am
Posted by Jim Thompson
New Orleans
Member since Dec 2016
160 posts
Posted on 9/28/20 at 9:47 am
LINK

"The raw mix cooks at 85 degrees for 17 hours, causing the snap that would go on to define the product."

Temp seems a mite low.
Posted by mark65mc
Baton Rouge
Member since Dec 2007
11291 posts
Posted on 9/28/20 at 9:54 am to
quote:

actually comes from lactic acid “starter” culture, which creates the fermentable mash that is eventually squirted into long collagen casings


It's not cooked with heat but with acid and salt.

Look up how fish sauce is made.
This post was edited on 9/28/20 at 9:55 am
Posted by upgrayedd
Lifting at Tobin's house
Member since Mar 2013
135142 posts
Posted on 9/28/20 at 12:43 pm to
quote:

The raw mix cooks at 85 degrees for 17 hours, causing the snap that would go on to define the product."


OG sous vide
Posted by fightin tigers
Downtown Prairieville
Member since Mar 2008
73728 posts
Posted on 9/28/20 at 1:05 pm to
Long boi gang will be a force to be reckoned with next election.
Posted by Stadium Rat
Metairie
Member since Jul 2004
9579 posts
Posted on 9/28/20 at 3:11 pm to
I love Slim Jims. I've been eating them since the late 60's. If my dad wanted a beer on a hot day, we'd pop into the nearest bar and Slim Jims were the treat for me. Beer for him, Slim Jim for me. I remember popping into Bruning's way back when for this reason. Even back then, I was impressed with that magnificent bar they had.

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