Here is a recipe that you can make into slim jims, fattys, chubs or logs.
Recipe for 5 lbs follows the pics. I made a 2.5 lb batch.
1.5 lbs 85/15 or 90/10 and 1 lb hot Italian. Store bought is ok.....(I used mild)
Here is my mix. (I dont like MTQ but had some so used it this time)
Left worcestershire. Right Liq smoke (use good liquid smoke like LEM or TSM)
I mixed all at once into meat. Mixed by hand for 3 mins as to not over work the meat.
In a zip lock and i will remix tomorrow before stuffing into 19mm conditioned collagen.
Here is the recipe.
Can be made into sticks, hog casing size sticks, cellulose, fibrous and even fattys
4 pounds ground beef 85/15 or 90/10
1 pound spicy pork sausage (store bought bulk is ok)
2 1/2 teaspoons mustard seed
2 1/2 teaspoons liquid smoke flavoring (You can leave out if you wish)
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
7.5 t MTQ or 1 tsp cure 1 If you use cure 1 you will need to add some salt)
1 tablespoon cracked black pepper
1 tablespoon caraway seed (optional)
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons red pepper flakes
In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, MTQ or Cure 1, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
For the next three days, knead the meat for 3 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 fatty logs or stuff into your choice of casings.
If you stuffed this smoke your normal way. If you made into fattys smoke at 225