So Mr. Adams started tinkering.
The details of making Slim Jim are not faint-hearted.
“Slim Jims begins with 60 pounds of frozen blocks of sliced meat labeled ‘beef meat’ that come from the forehead and face of cattle,” The Times Magazine wrote after taking a one-off look at a Gardner factory, NC A Meat mixed with chicken, 30 spices, and a “lactic acid-trigger” culture before being “shot into a long collagen gut,” the magazine wrote.
The mixture was incubated for 17 hours at 85 degrees to obtain a characteristic “bite”. The sausages in 7,600-meter rolls are then rounded into smoking ovens and cooked for 20 hours.
Ron Doggett, then CEO of Goodmark Foods, told the magazine, “You can get out of them by carrying them in your pocket.”
The man who gave the modern Slim Jim its distinctive taste was just as resilient.
Alonzo Theodore Adams II was born on March 15, 1925 in Davenport, Iowa. His father, I. Alonzo Theodore Adams, was a letter carrier; his mother, Florence Adams, was married.
After a summer trip to Seattle, Mr. Adams enlisted in the Army with a high school buddy and served in the 82nd Airborne Division, his daughter said.
While in Belgium in the battle battle, Mr. Adams was shot in the face. “The bullet went in under one eye and on the other side of his face right in front of his ears,” Ms. Harrington said. – It’s wonderful he lived.