SNAP INTO IT!!

What's inside that Slim-Jim?  What's scary is, I know some post-WLS'ers live on this shit.

From Wired, who dared ask:

Beef
It's real meat, all right. But it ain't Kobe. The US Department of Agriculture categorizes beef into eight grades of quality. The bottom three—utility, cutter, and canner—are typically used in processed foods and come from older steers with partially ossified vertebrae, tougher tissue, and generally less reason to live. ConAgra wasn't exactly forthcoming on what's inside Slim Jim.

Mechanically separated chicken
Did you imagine a conveyor belt carrying live chickens into a giant machine, set to the classic cartoon theme "Powerhouse"? You're right! Well, maybe not about the music. Poultry scraps are pressed mechanically through a sieve that extrudes the meat as a bright pink paste and leaves the bones behind (most of the time).

Corn and wheat proteins
Slim Jim is made by ConAgra, and if there are two things ConAgra has a lot of, it's corn and wheat.

Lactic acid starter culture
Although ConAgra refers to Slim Jim as a meat stick (yum), it has a lot in common with old-fashioned fermented sausages like salami and pepperoni. They all use bacteria and sugar to produce lactic acid, which lowers the pH of the sausage to around 5.0, firming up the meat and hopefully killing all harmful bacteria.

Dextrose
Serves as food for the lactic acid starter culture. Slim Jim: It's alive!

Salt
Salt binds the water molecules in meat, leaving little H2O available for microbial activity—and thereby preventing spoilage. One Slim Jim gives you more than one-sixth of the sodium your body needs in a day.

Sodium nitrite
Cosmetically, this is added to sausage because it combines with myoglobin in animal muscle to keep it from turning gray. Antibiotically, it inhibits botulism. Toxicologically, 6 grams of the stuff—roughly the equivalent of 1,400 Slim Jims—can kill you. So go easy there, champ.

Hydrolyzed soy
Hydrolysis, in this instance, breaks larger soy protein molecules into their constituent amino acids, such as glutamic acid. Typically, the process also results in glutamic acid salt—also known as monosodium glutamate, a familiar flavor enhancer.

But I love those meat sticks you say, try Ostrim instead.