DanMcG said "just do it" so I did.

Discussion in 'Sausage' started by alblancher, May 25, 2011.

  1. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Stole this recipe from DanMcG

    http://www.smokingmeatforums.com/forum/thread/106529/slim-jim-s  

    Didn't make many changes,  only used 4.5 lbs each of chuck and round so adjusted the amount of cure but left the amounts of the other seasonings alone.

    Did use yellow mustard (3x recommended amt of dry mustard) and substituted Fruit Fresh for the citric acid and dextrose.

    After cubing the meat and adding the cure and salt the meat chunks went in the fridge for three days.  The meat was ground through a  1/4 plate, seasoned and then reground through a 1/8 inch plate.    

    The stuffed sausages went back in the fridge for a day or so.

    Put it in the smokehouse for a 4 hour cold smoke, pulled it, refrigerated over night, went home the next morning and tossed it on the Lang 36 to get to safe temp.

    Good eaten stuff,  Thanks Dan.

    Cured and 1/4 inch grind

    [​IMG]

    Seasoning

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    Final grind, seasoned and well kneaded with a couple cups of cold water added to make it easier to stuff

    [​IMG]

    Stuffed

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    Drying in the smokehouse

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    smoking

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    Finished in the smokehouse

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    Sticks where pulled from the cold smoke, refrigerated overnight and put on the Lang 36 for 2 hrs the next morning to temp

    This is a finish shot showing final color.

    [​IMG]

    Lunch

    Sausage sticks, homemade whole wheat bread, garden tomato, home canned sweet relish and Blue Plate Mayo.

    [​IMG]

    I had and used cellulose casings so they didn't tighten around the meat the way I expected after the cold smoke.  Once in the Lang the casing shrunk down and made for a well formed sausage stick.

    I need to get a longer stuffing tube for my Northern Tool 5 lb stuffer.  I could only get about 4 ft of casing at a time on the tube so it took longer then expected to stuff the sausage.

    If you have never done snack sticks before give them a try. 

    Thanks for Looking

    Al
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    The sticks look great, Al. Awesome color! I guess this is one more for the todo list. 
     
  3. chef willie

    chef willie Master of the Pit OTBS Member

    sweet....great looking sammy
     
  4. venture

    venture Smoking Guru OTBS Member

    Great lookin stuff!

    Good luck and good smoking.
     
  5. chefrob

    chefrob Master of the Pit OTBS Member

    az
    good lookin' sticks al!
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good Al!!!!

    Almost a BearView too!

    Thanks for showing,

    Bear
     
  7. scarbelly

    scarbelly Smoking Guru OTBS Member

    Looks like they turned out quite nicely. Congrats
     
  8. tyotrain

    tyotrain Master of the Pit

    Man O Man them sticks look great nice job..
     
  9. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Mmmmm tasty!

      Craig
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice sticks

    And my kind of smokehouse.
     
  11. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    I'm glad ya like them Al,
     
    Last edited: May 26, 2011
  12. michael ark

    michael ark Master of the Pit

    [​IMG]
     
  13. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Thanks everyone, they did come out pretty well.  I think I like them better as they where intended, as a snack stick.  My wife is eating them like hot dogs, a bit of mustard on a hot dog bun.  Good eats no matter how you like them.

    Thanks for the recipe Dan 
     
  14. africanmeat

    africanmeat Master of the Pit OTBS Member

    Looks great

    thanks
     
  15. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    The only thing I see wrong with those stix is you didn't make enough............ No Worries... you'll have plenty of time till October   [​IMG]

    Nice work

    Joe
     
  16. hardslicer

    hardslicer Smoking Fanatic

    that is one heck of a set-up!!  nicely done.......   [​IMG]
     
  17. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Boykjo,

    I'm trying a couple of things I have never done before so I can have them for the SELA gathering.  Right now it looks like I'll have a Polish, the snack sticks, a mustard sausage, and I think I need to find one more.  Maybe I'll do an original style Andouille where the meat is hand sliced into 1/4 inch chunks!

    I like the idea of cold smoking a cured sausage and then bringing to temp on the Lang.  Will make a nice treat while waiting for a butt or brisket to finish.

    Maybe I'll hit ShooterRick up for some of those Buffalo trimmings?  HUM?  Jalapeno Porkalo?

    Thanks all for the kind words

    Al
     
  18. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    >>>>>>Maybe I'll do an original style Andouille where the meat is hand sliced into 1/4 inch chunks!  

    Like this???

    [​IMG]

    Have a great day!!

      Craig
     
  19. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Or maybe I'll Just ask FPNMF to do it for me!
     

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