Slim Jim Original is a highly processed meat stick containing mechanically separated chicken, corn syrup, artificial flavors, and sodium nitrite preservatives. The DIY organic version eliminates all artificial additives, uses only grass-fed beef, and replaces synthetic preservatives with natural celery powder, creating a clean protein snack with superior nutrition.
Based on: Slim Jim Original
· Makes approximately 30 sticks
· Serving: 1 stick (28g)
Why This Recipe is Seed Oil Free
Commercial Slim Jim Original from Slim Jim (ConAgra) often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic grass-fed ground beef (85% lean)
2.8 kg (6.2 lbs) · Marketside Organic Grass-Fed Ground Beef or Verde Farms Organic
Primary protein source providing clean, hormone-free nutrition without the mechanically separated chicken found in commercial versions.
Redmond Real Salt
45g (3 tablespoons) · Redmond Real Salt Fine 26 oz Pouch
Unrefined mineral-rich salt for flavor and preservation, replacing processed table salt.
Organic celery powder
15g (2 tablespoons) · Micro Ingredients Organic Celery Juice Powder
Natural nitrate source for meat preservation and color retention, replacing synthetic sodium nitrite.
Organic coconut sugar
30g (2.5 tablespoons) · Big Tree Farms Organic Coconut Sugar
Natural sweetener to replace corn syrup and dextrose, providing trace minerals and lower glycemic impact.
Adds depth and savory notes naturally without artificial flavor compounds.
Organic black pepper
3g (1 tablespoon) · Simply Organic Ground Black Pepper
Provides spice and enhances other flavors while adding antioxidants.
Instructions
Step 1. Prepare your workspace: Ensure all equipment is clean and sanitized. You'll need a meat grinder (or food processor), large mixing bowl, dehydrator or oven, and parchment paper. If using an oven, preheat to lowest setting (170°F/77°C). Clean preparation is crucial for safe preservation. Line dehydrator trays with dehydrator sheets or use parchment paper on baking sheets if using oven method.
Step 2. Mix the cure blend: In a small bowl, thoroughly combine 45g Redmond Real Salt, 15g organic celery powder, and 30g organic coconut sugar. Mix for 2-3 minutes with a whisk to ensure even distribution - mineral powders tend to clump. This curing mixture will draw moisture from the meat and provide preservation. The celery powder contains natural nitrates that will help maintain color and prevent harmful bacteria growth during the drying process.
Step 3. Prepare the spice blend: Combine 20g smoked paprika, 10g garlic powder, 8g onion powder, and 3g black pepper in a separate bowl. Mix thoroughly for 1-2 minutes. Taste the blend - it should be heavily smoky and savory since flavors will concentrate during dehydration. This replaces all the artificial flavorings and hydrolyzed proteins in commercial Slim Jims while providing antioxidants and real food flavors.
Step 4. Process the meat: If your ground beef isn't fine enough, pulse it in a food processor in 1-pound batches until it reaches a paste-like consistency. This is crucial for proper texture - the meat should hold together when squeezed. Transfer all meat to a large mixing bowl. Add the cure blend first, mixing thoroughly with clean hands for 3-4 minutes until evenly distributed. Then add the spice blend and mix another 2-3 minutes until the meat mixture is uniformly colored and no streaks remain.
Step 5. Form the sticks: With clean, slightly damp hands, take about 30g portions of the meat mixture and roll into logs approximately 6 inches long and 0.5 inches thick. Place on dehydrator trays or parchment-lined baking sheets, leaving 0.5-inch spacing between sticks. The sticks should feel firm and hold their shape - if they're too soft, the mixture may need more processing. You should have approximately 30 sticks total.
Step 6. Dehydrate the sticks: If using a dehydrator, set to 145°F (63°C) and dry for 6-8 hours, rotating trays every 2 hours for even drying. If using an oven, set to 170°F (77°C) with door slightly ajar, drying for 4-6 hours and rotating pans every hour. The sticks are done when they're firm throughout, slightly flexible but not bendable, and have lost about 70% of their original weight. They should have a leathery texture and no soft spots when pressed.
Step 7. Cool and test: Let sticks cool completely at room temperature for 30 minutes. Test doneness by bending - properly dried sticks will crack slightly but not break. If still soft in the center, continue drying in 30-minute intervals. Once properly dried, the sticks can be vacuum-sealed or stored in airtight containers. Properly made sticks will keep for 2-3 weeks at room temperature or 2-3 months refrigerated, compared to the synthetic preservatives in commercial versions.
Storage
Store in airtight containers or vacuum-sealed bags in a cool, dry place. Will keep for 2-3 weeks at room temperature or 2-3 months refrigerated. Unlike commercial versions with artificial preservatives, these have a shorter shelf life due to natural ingredients, but the trade-off is significantly better nutrition and no harmful additives.
Cost Comparison
Cost per serving (homemade)$2.32
Cost per serving (store-bought)$1.99
Savings-17% (more expensive)
The organic version costs 17% more per stick initially, but you're paying for grass-fed beef instead of mechanically separated chicken, organic spices instead of artificial flavors, and natural preservation instead of synthetic chemicals. The bulk spice purchases provide value over multiple batches, making subsequent batches much cheaper at around $1.85 per stick.