Toggle sidebar

problems with slim jims

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
ldrus

ldrus

Smoking Fanatic
Original poster
OTBS Member
Jul 16, 2007
622
17
Westville, Indiana
well my first attempt at slim jims was not as i had hoped.  i followed the directions to the T  there was really never a mention of a "soak time" after mixing the meat up so i let it set  in fridge for about 2hrs then fired up the smoker and smoked at 150 for 2hrs then jumped to 170-180  for the remaining time of about another 4 1/2 hr for a total of 6  1/2 hrs  had a temp prob in  one coil and it only read @ 130 IT but pulled them becasue they looked done. after getting in  i found they were over done  (on the dry side )  . my main question is .... they did not have the TANG that has been mentioned on previous slim jim threads  nor did they taste any thing like a slim jim . dont get me wrong they tasted good  just not what i was expecting. where did i go wrong??
 
lkrus said:
well my first attempt at slim jims was not as i had hoped.  i followed the directions to the T  there was really never a mention of a "soak time" after mixing the meat up so i let it set  in fridge for about 2hrs then fired up the smoker and smoked at 150 for 2hrs then jumped to 170-180  for the remaining time of about another 4 1/2 hr for a total of 6  1/2 hrs  had a temp prob in  one coil and it only read @ 130 IT but pulled them becasue they looked done. after getting in  i found they were over done  (on the dry side )  . my main question is .... they did not have the TANG that has been mentioned on previous slim jim threads  nor did they taste any thing like a slim jim . dont get me wrong they tasted good  just not what i was expecting. where did i go wrong??
Click to expand...


What recipe did you use.

Slim jims can take 2 ways, moist or dry style like a Landjaeger.
 
lkrus said:
it was the recipe nepas posted  for slim jims
Click to expand...
What did you use for Tang? Did you use ECA? ECA should not be ground and added in just before stuffing.  ECA in the meat overnight will start to work and make the meat dry and turn whitish and mushy. Fermento can be added then fridgd.

Start at 130-140 for an hour or so to dry the casings, then bump to 150 for 2-3 hrs, check IT, bump to 160 for 2-3 hrs, check IT (you should be close here around 130 IT) bump to 170 2-3 hrs check IT. Depending on how many lbs in your smoker it can take anywhere from 6-12 hrs for sticks to IT. You will get a stall time in there around the 130 mark, they may look done but are not.

When you say soak time?

What was your mix ratio to fat? When i had dry sticks this was one of the problems.

Did the sticks have to much salt?

What cure did you use? Cure #1 or MTQ? If used MTQ you need to cut back the salt in the recipe.

I dont use a probe, it can cause cavitation pocket by the probe tip and give you false reading. Use an instant read,

Thats why pics are good to post so we can see what the cut looks like.

Hey i been there to, I know its frustrating to have meat not turn out like you want. I dumped 10 lbs in the trash a couple times cuz i forgot this or that or was not paying attention to the smoke.

Let me know if i can help further.
 
nepas said:
What did you use for Tang? Did you use ECA? ECA should not be ground and added in just before stuffing.  ECA in the meat overnight will start to work and make the meat dry and turn whitish and mushy. Fermento can be added then fridgd.

Start at 130-140 for an hour or so to dry the casings, then bump to 150 for 2-3 hrs, check IT, bump to 160 for 2-3 hrs, check IT (you should be close here around 130 IT) bump to 170 2-3 hrs check IT. Depending on how many lbs in your smoker it can take anywhere from 6-12 hrs for sticks to IT. You will get a stall time in there around the 130 mark, they may look done but are not.

When you say soak time?

What was your mix ratio to fat? When i had dry sticks this was one of the problems.

Did the sticks have to much salt?

What cure did you use? Cure #1 or MTQ? If used MTQ you need to cut back the salt in the recipe.

I dont use a probe, it can cause cavitation pocket by the probe tip and give you false reading. Use an instant read,

Thats why pics are good to post so we can see what the cut looks like.

Hey i been there to, I know its frustrating to have meat not turn out like you want. I dumped 10 lbs in the trash a couple times cuz i forgot this or that or was not paying attention to the smoke.

Let me know if i can help further.
Click to expand...


here is a link to the original post with pics

http://www.smokingmeatforums.com/t/113340/1st-time-slim-jims-today-pics-added

the meat was 96%lean then added  a lb of ground pork. i followed your recipe exactly on ingredients not adding or taking any thing away  i used cure #1 and dextrose  didn't add  ECA or  any thing  else but buttermilk  because your recipe didnt call for it  did i miss something???
 
Your meat was to lean, should be 80/20 no higher than 85/15

Did you use cultured buttermilk?

Other than that i dont know what went wrong? What kind is your smoker?
 
nepas said:
Your meat was to lean, should be 80/20 no higher than 85/15

Did you use cultured buttermilk? yes cultured lowfat buttermilk

Other than that i dont know what went wrong? What kind is your smoker?  smoker is home built reverse flow (my profile pic)
Click to expand...
 


I used regular buttermilk, dont know if it makes a difference. As for your smoker i dont see that it would hurt smoking the sticks.

Dont know then, just one of them things that happens.
 
Let me throw a few questions out there.

Have you calibrated your thermometers lately?  Maybe it was reading 130 but was really higher.

Is there a chance the fat melted out while cooking? Any pockets of fat under the casings?

Before stuffing did you get a good bind with the meat? it should be tacky, stickin to your fingers .

As far as the tang goes, I've heard of using butter milk with good results but I have yet to use it, so I can't help ya there. maybe back off on the water and add more BM.

Like Nepa mentioned , share some pic's of the finished product, it might help figure out what went wrong.

It sucks when they don't taste the way you wanted, it happens to everyone once in a while.
 
After thinking about it some more I did some math, and I think it boils down to just not enough fat. I had trouble reading the label on you ground beef package but it looks like 1.16 lb @ 96/4. If the added pork was 80/20 this would give you a total meat to fat ratio of about 89/11, which would make it dry.

Could ya post a link to Nepas recipe, I can't find it
th_dunno-1%5B1%5D.gif
 
Last edited:
DanMcG said:
After thinking about it some more I did some math, and I think it boils down to just not enough fat. I had trouble reading the label on you ground beef package but it looks like 1.16 lb @ 96/4. If the added pork was 80/20 this would give you a total meat to fat ratio of about 89/11, which would make it dry.

Could ya post a link to Nepas recipe, I can't find it
th_dunno-1%5B1%5D.gif
Click to expand...


Weird cuz i cant find it either.

I figured it was to lean.
 
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

broozer
1st snack stick questions, Bronco smoker
Replies
13
Views
1K
Sausage
broozer
broozer
H
My Kielbasa Quest begins
Replies
22
Views
2K
Sausage
SmokinEdge
SmokinEdge
W
Sausage too juicy
Replies
4
Views
674
Sausage
SmokinEdge
SmokinEdge
DailyLunatic
How to get that TANG!
Replies
20
Views
4K
Sausage
BGKYSmoker
BGKYSmoker
JLeonard
Strip with mushroom sauce
Replies
25
Views
1K
Grilling Beef
HalfSmoked
HalfSmoked
F
Dry and tough Brisket
Replies
12
Views
1K
General Discussion
okie sawbones
okie sawbones
KBFlyer
Tonights dinner, Coney Dogs
Replies
20
Views
1K
Sausage
Flatrate
Flatrate
N
Cheese Smokies
Replies
14
Views
814
Sausage
Hijack73
Hijack73

Latest posts

Hot Threads

Top Bottom
Back
Clicky