New Posts  All Forums:Forum Nav:

Slim Jim's - Page 2

post #21 of 33
Thread Starter 



 

Quote:
Originally Posted by alblancher View Post

Dan.

 

I don't think I do any recipe without messing with it a bit. 

Al


I like to hear that !

I hate to post a recipe and have someone follow it to a T and not like it.

 

After eating another pound or so today I'm thinking a touch of anise or fennel maybe in order, th_dunno-1[1].gif


 

 

post #22 of 33

Dan I have used the 16" and it makes a world of difference on the snacks.
 

Quote:
Originally Posted by DanMcG View Post

Al, I used 19mm collagen's, I still want to try the 16's but haven't got around to ordering them yet.

These are fully cured so I don't see a problem with not being refrigerated for a couple hours.

The cold smoke should work good too, I do mine at 100° for about an hour to dry the casings out then slowly ramp up the temp  to170°.  I guess you could hang at room temp with a fan on them to dry them out before the cold smoke.

 You could also finish them off in the oven if ya didn't want to fire up the Lang

 

Also if anyone's interested, I checked the weight before the smoke and after they bloomed and there was a 25% weight loss. I was going to check the weight again after a couple days in the frig but mistakenly ate some out of the weighed bad. so that end's that experiment.



 

post #23 of 33

I guess if everyone says to use the 16s I'll have to find a stuffing tube that will fit.  Maybe the Kitchen aide stuffer tubes will fit the 5 lb vertical stuffer?  I'll have to take a look.

 

Dan,

 

Only problem is I give recipes as a bunch of this and a bunch of that or the famous  "to taste".  Really pees everyone off but that is the way I cook.  I really don't know the difference between teaspoon and heaping teaspoon.

 

Don't get me wrong, when it comes to cures I use weights and I keep them accurate but as far as taste I'm a big believer that if you like it add more, if you don't like don't use so much.

 

Al

post #24 of 33
Thread Starter 



 

Quote:
Originally Posted by alblancher View Post

 

Only problem is I give recipes as a bunch of this and a bunch of that or the famous  "to taste".  Really pees everyone off but that is the way I cook.  I really don't know the difference between teaspoon and heaping teaspoon.

 

LOL to each there own! nothin wrong with that.

This is what I got for a 3/8 tube. I'm not sure it will fit yours or not.

http://www.lemproducts.com/category/stuffing_tube 

post #25 of 33

Those looks great Dan.... Always wanted to take a whack at a slim jim recipe..... Will have to put that one on my list....    you are awesome  77.gif

post #26 of 33

On your snack sticks, did you tie the ends of the casings or just leave them open?  If open, will the sausage not leak out?

 

Also, I noticed in the Rytek book that he says to not have sausages touching each other to make sure they completely get the smoke....on yours, you have then hanging over the wood dowel....will this not prevent that area from taking smoke?  is it ok to lay them on racks?  I have a smaller smoker and don't have a ton of room to hang them.

 

 

post #27 of 33
Thread Starter 

Hey Fred, I never had a problem with a slow smoked sausage leaking out, but I also try to keep the added water to a minimum in sticks cause I like them dry and wrinkly. But there's no problem tying them either and I'll do it on larger stuff.

Rytec is correct anywhere the sausage touches itself or something else it will be pale in color. Another problem is over stuffing the sausage in a small smoker, besides not getting the even color you won't get even heat and some will be over done while others will be under done.

post #28 of 33

Looks Great Dan

So, where does the "Tang" come from?...Citric Acid and ???

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #29 of 33

I took a lick from my screen. I tasted em

 

drool.gif

post #30 of 33
Quote:
Originally Posted by bmudd14474 View Post

Dan I have used the 16" and it makes a world of difference on the snacks.
 



 


I been thinking on ordering a caddy of 16mm but they so expensive.

 

post #31 of 33
Quote:
Originally Posted by DanMcG View Post

Hey Fred, I never had a problem with a slow smoked sausage leaking out, but I also try to keep the added water to a minimum in sticks cause I like them dry and wrinkly. But there's no problem tying them either and I'll do it on larger stuff.

Rytec is correct anywhere the sausage touches itself or something else it will be pale in color. Another problem is over stuffing the sausage in a small smoker, besides not getting the even color you won't get even heat and some will be over done while others will be under done.


so where you have them hanging over the wood dowel in the smoker, that part is pale? do you just cut that off and throw it away or is it still good?

 

Am I safe to lay them across the racks?
 

 

post #32 of 33
Thread Starter 
Quote:
Originally Posted by checkerfred View Post




so where you have them hanging over the wood dowel in the smoker, that part is pale? do you just cut that off and throw it away or is it still good?

 

Am I safe to lay them across the racks?
 

 


The curl over the stick I cut off so I have nice straight sticks for packaging, they taste as good as the rest of the stick. There maybe no smoke on the stick side but the top got some.

Safe? not sure what ya mean there, but there's no problem laying them down on a rack. they'll be alittle flat on one side but they'll taste as good as if ya hung them.


 

 



Quote:
Originally Posted by TJohnson View Post

Looks Great Dan

So, where does the "Tang" come from?...Citric Acid and ???

 

Todd



The citric acid give it a nice tang by itself.

 

 

post #33 of 33

Thanks Dan...I meant safe as in ok to smoke on racks without altering end result/taste and flavor of the sausage....not as in safe to eat...I don't really care if they're as pretty as a commercial bought sausage

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage