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Pastrami Slim Jims

post #1 of 16
Thread Starter 

On the 20th i made some pastrami mix for 3 lb batch of sticks.

 

My dry ingredients.

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Mixed into 3/4 cup water.

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Mixed into meat by hand.

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Into a zip lock bag. Try to remove as much air as you can. Now fridge this 3-4 days.....Or longer if you can hold out...HAHA

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This morning i took the bag out to do the slim jims. Let this stand and get close to room temp....No ya aint going to get sick.

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post #2 of 16

Looks good so far!!

 

 Craig

post #3 of 16
Thread Starter 

Got the mix all stuffed and tied. Resting some before the smoke.

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Its pretty cold when i put them in the Bradley -2* Might take longer today. Still working on my proofer smoker.

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post #4 of 16

Looking great....Gotta love the cold!!!!

post #5 of 16

Sticks look good... what is the recipe if you don't mind sharing?

post #6 of 16
Thread Starter 
Quote:
Originally Posted by Beer-B-Q View Post

Sticks look good... what is the recipe if you don't mind sharing?



This recipe is for 3 lbs of meat. If you make a larger batch just adjust to your taste.

 

1 1/4 Tbs mortons TQ Or 1/2 tsp cure #1

1/2 Tbs salt per lb of meat. 1 1/2 Tbs for this batch, you can adjust if you use the TQ

2 Tbs SPC....Soy Protein Concentrate.

1/2 cup water

1 Tbs light or dark brown sugar

1 1/2 Tbs ground black pepper

1 Tbs coriander seed

1 Tbs ground coriander

1 Tbs garlic powder

17-19mm colagen casings

post #7 of 16
Thread Starter 

Got the pastrami sticks done and on a 2 hour bloom. Will cut later and do a couple day fridge rest so the flavor can marry.

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post #8 of 16

nice!!!

post #9 of 16
Thread Starter 

Done on the bloom, cut and ready for the paper bag.

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post #10 of 16

I'm In!!!

 

I was just telling my wife I needed to make some snack sticks, and these fit the bill!!!

 

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #11 of 16

Was going to make some sticks this weekend. Will have to put this on the list. BTW What kind of meat Did you use?

post #12 of 16
Thread Starter 
Quote:
Originally Posted by Smokeamotive View Post

Was going to make some sticks this weekend. Will have to put this on the list. BTW What kind of meat Did you use?


I used 80/20 ground beef

post #13 of 16

I wonder...   how do you think they would turn out if you didn't stuff them...   used a jerky gun and smoked them flat on racks instead of hanging...  

 

just wondering?

post #14 of 16
Thread Starter 
Quote:
Originally Posted by dalton View Post

I wonder...   how do you think they would turn out if you didn't stuff them...   used a jerky gun and smoked them flat on racks instead of hanging...  

 

just wondering?


I think they would turn out just fine.

post #15 of 16
Thread Starter 

Got the sticks done and in a couple vac bags. They are going to a friend in Montana.

 

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Some slices for snacking.

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post #16 of 16

Looks great....Thanks for sharing the recipe. I will have to try it out.

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