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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 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.
"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.
4
Posted on 9/28/20 at 9:54 am to Jim Thompson
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 on 9/28/20 at 12:43 pm to Jim Thompson
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 on 9/28/20 at 1:05 pm to Jim Thompson
Long boi gang will be a force to be reckoned with next election.
Posted on 9/28/20 at 3:11 pm to Jim Thompson
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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Posted on 9/28/20 at 3:59 pm to Stadium Rat
Rat, I spent many childhood hours with my dad the same way. He got a Schlitz pony and a pickled egg, I got a Barq’s, a slim Jim and a bag of Lance cheese nips or a package of cheese crackers with peanut butter. If I was lucky, I got a quarter or a dime for the crank candy dispenser on the way out.
Those kind of bars are almost extinct now—they functioned kind of like English pubs—everyone was welcome during the day, but kids didn’t go there at night.
Those kind of bars are almost extinct now—they functioned kind of like English pubs—everyone was welcome during the day, but kids didn’t go there at night.
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