Fresh Batch of Slim Jims & Recipe

Discussion in 'Sausage' started by chef willie, Apr 14, 2015.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    Well, the last 5 # batch lasted less than a week. I was requested by the SO to make them a little smaller and less spicy soooo I did for this batch, and for this batch only IMO. I had 21 MM casings in the fridge so no biggie. The mixing was done and in the fridge overnight. Put into the smoker for 1 hour with the door open to dry off & I must say that was new for me to do and worked out well. Shut the door and let it ride at 150 overnight until 6 AM where they temp'ed at 125. I bumped the smoker to 175 and took them off 3 hours later when they hit 145. I know many go to 150+ but they were really starting to shrivel and looked so thin compared to the 30 MM casings (which I really liked, BTW). The main difference is I added no crushed red peppers and left out the ground chipotles.

    For a 5 lb batch:

    3 lbs lean beef (93-7)

    2 lb ground pork

    1 tsp cure #1

    2.5 Tbs non iodized salt. I used pure salt (canning salt)

    2 oz dark brown sugar

    1 Tbs cayenne or more to taste

    2 Tbs white pepper

    2 Tbs dextrose

    1 Tbs granulated garlic

    2 Tbs ground mustard

    2 Tbs onion powder

    1 Tbs ground coriander

    1 Tbs chipotle powder

    1 Tbs crushed red pepper

    1 cup of NFDM as a binder

    1 cup buttermilk (mix all dry into)

    21 mm collagen casing (30 MM is very good also)

    Mix all together, allow to rest overnight (best). Smoked at 150 overnight starting at noon and took off at approx 145 IT. 21 MM takes about 15 hours, 30 MM took about 18.

  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Thanks, looks great.

    I am gonna try this as soon as I get some sheep casings.
  3. Those look really good.  I need to make some more.  I like the shriveled looked.  They look more like store bought texture.  That's what I want to make.
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Your sticks look great!
  5. You are the "Stick Master"!

    These look great, Again!

  6. ryno21

    ryno21 Fire Starter

    Awesome looking sticks Willie!
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    They look good to me.
  8. twoalpha

    twoalpha Smoking Fanatic

    Great looking sticks and views.

    Looks mighty tasty. Put me on the sample list.


    IT to only 145 and not 160 for the beef. Is this safe because of the Cure #1.

    Could this be used in jerky gun and not use casings?


  9. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks everybody....we sampled some last night after they bloomed for a few hours and were quite tasty. Just a slight hint of heat was detected and the GF was happy with that level and the size of the smaller casings. Very much like store bought without the greasy fingers & fat ooze. TwoAlpha...I'm thinking because the sticks were much thinner and in for so long the lower finished temp was acceptable. I was a little leery due to also having ground pork in there. Most of the threads I read on here about temps the sticks were pulled around 150-152, so still nowhere near the 160 recommended for burgers, meatloafs and such. My understanding of adding the Cure is to prevent bacteria from rapidly forming due to not hitting 140 in 4 hours. I'd think a jerky gun would be fine. I believe many on here use them for case less sticks. And using the buttermilk along with NFDM as a binder the blob set up pretty stiff after an overnight rest in the fridge.....Willie
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Willie, that looks great, Nice job 

    A full smoker is a happy smoker

  11. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Those look great, Willie. Now I know what I have to make next.

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