Going to do some slim jims for myself this time. Here is the ingredients. Undecided if i want to use fermento or eca yet. Doing 5 lbs and vac seal to take to NOLA and snack on with some friends.
Getting ready to mix all this up for sticks. I'm going with the 5 lbs batch. Just reduce the recipe in half for 5 lbs ( recipe below)
For 10 pounds. If you want a 5 pound batch just cut everything in half
10 pounds of lean beef, any type of cut will do.
2 level tsp Cure#1, If doing 10lb mix cure with 2 Tbs water, 5lb mix with 1 Tbs water, mix to dissolve. Add into meat with other items.
4 Tbsp paprika
6 tbsp ground mustard
1 1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery seed (you can grind this a tad if you like)
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt or 3-4 Tbs to taste
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup Molasses or Black Strap or Dark corn syrup or cane syrup, whichever you like.
6 ounces Fermento or powdered buttermilk. You can also use ECA If you dont have the other 2. And if you dont have any just run down to the store and get some buttermilk, Use 1.5 cups for 10 lbs and 3/4 cup for 5 lbs of meat. Dont mix the cure into the BM.
Add all above and mix very well.
Stuff into 17-19mm collagen casings. Smoke as normal
Got them stuffed, kinda tight on the 20mm casing.
In the smoker.
Temp is steady for 1 hour. Close to smoke time.
Opened the bottom door to put the wood in.
Had a blow out from stuffing to tight. So i had to improvise some.
Blooming pics later.
Thats ground celery seed
Got the sticks done and blooming now.
Here they are close to comeing out of the smoker.
Used my Maverick (normally dont) but it beats going out in the cold and ice every hour to check temps. Thats the pool out there.
Going to paper bag them in the fridge for a couple days.
I dont use binders much. The casings are 17 and 20mm. I used some of the older vac sealed 20mm, them are the ones i stuffed tight and popped the ends off.
EDIT ON THE RECIPE: You can use more than 1-2 Tbs of water to mix the cure in to dissolve. Use as much as 3/4 - 1 cup of water, Mix in the other dry and molassas to the cure water and you will have a thick mix, This incorporates better into the meat. Sorry for not being clear on the original post.