Not So Slim Jim Jackpot

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chef willie

Master of the Pit
Original poster
OTBS Member
Dec 31, 2010
3,201
376
Willamette Valley, Oregon
Scored a 93/7 3 # ground beef chub for $10 (normally $15) and added 2 pounds of ground pork. Using a blend of two recipes, mostly Nepas one, created my own with the addition of more crushed red pepper and ground chipotles stuffed into 30 MM red collagen casings. The casings looked a bit large starting out but after 25 hours in the smoker they looked just the right size. Started out at 150 in the Smokin' It #3 at noon with cherry wood and let it ride overnight. Checked it at 6 AM and the IT was about 128. Bumped the smoker to 175. They hit 152 IT at 1 PM and I pulled them out. They did not appear overly wrinkled so I chose not to do a water bath, just letting them bloom on the stove top. They smell fantastic and I must have a taste before posting this. WOW.....still a tad warm but a nice heat level, good texture and xlnt flavor with a nice tang from the buttermilk and long smoke. I'm thinking fantastic after a couple days bloom....I see more of these in my immediate future as I doubt they will last long.....Willie





 
Looks great Chef, I do believe I could make a few of them disappear with a couple cold ones ! :biggrin: Thanks for posting ! Thumbs Up
 
Looks great Willie! Wife's going out of town next weekend may need to put these on the things to smoke while the cats away list!

POINTS!
 
CW, they look excellent !
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Scored a 93/7 3 # ground beef chub for $10 (normally $15) and added 2 pounds of ground pork. Using a blend of two recipes, mostly Nepas one, created my own with the addition of more crushed red pepper and ground chipotles stuffed into 30 MM red collagen casings. The casings looked a bit large starting out but after 25 hours in the smoker they looked just the right size. Started out at 150 in the Smokin' It #3 at noon with cherry wood and let it ride overnight. Checked it at 6 AM and the IT was about 128. Bumped the smoker to 175. They hit 152 IT at 1 PM and I pulled them out. They did not appear overly wrinkled so I chose not to do a water bath, just letting them bloom on the stove top. They smell fantastic and I must have a taste before posting this. WOW.....still a tad warm but a nice heat level, good texture and xlnt flavor with a nice tang from the buttermilk and long smoke. I'm thinking fantastic after a couple days bloom....I see more of these in my immediate future as I doubt they will last long.....Willie
















Those look great chef. Do you use the James jerky dryer on your smoker or anything else to help draw the moisture out?
 
Those must be Great to look good from my house!!
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That's a long ways away!!!
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Nice Job!
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Bear
 
Those look great chef. Do you use the James jerky dryer on your smoker or anything else to help draw the moisture out?
Nope...nothing special. just 150 from noon till 6 AM next morning then a bump to 175 and let them finish. I've used 80/20 GB before and wasn't thrilled with results....this 93/7 was worth it
 
Those must be Great to look good from my house!!
drool.gif


That's a long ways away!!!
driving.gif


Nice Job!
icon14.gif


Bear
Thx Bear...almost gone already...I'll use 20 MM casings next time for better yield
 
Those sure look good,  Nice Job, Probably already gone 
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Gary
 
Wish I had some !!!   
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Gary
 
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