or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Fresh Batch of Slim Jims & Recipe
New Posts  All Forums:Forum Nav:

Fresh Batch of Slim Jims & Recipe

post #1 of 11
Thread Starter 

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.

 

post #2 of 11

Thanks, looks great.

 

I am gonna try this as soon as I get some sheep casings.

post #3 of 11

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.

post #4 of 11

Your sticks look great!

post #5 of 11

You are the "Stick Master"!

 

These look great, Again!

 

Steve

post #6 of 11

Awesome looking sticks Willie!

post #7 of 11

They look good to me.

post #8 of 11

Great looking sticks and views.

 

Looks mighty tasty. Put me on the sample list.

 

Questions;

 

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?

 

Thanks

 

Larry

post #9 of 11
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Thanks, looks great.

 

I am gonna try this as soon as I get some sheep casings.

 

 

Quote:
Originally Posted by Fished View Post
 

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.

 

 

Quote:
Originally Posted by Woodcutter View Post
 

Your sticks look great!

 

 

Quote:
Originally Posted by kesmc27 View Post
 

You are the "Stick Master"!

 

These look great, Again!

 

Steve

 

 

Quote:
Originally Posted by Ryno21 View Post
 

Awesome looking sticks Willie!

 

 

Quote:
Originally Posted by tropics View Post
 

They look good to me.

 

 

Quote:
Originally Posted by twoalpha View Post
 

Great looking sticks and views.

 

Looks mighty tasty. Put me on the sample list.

 

Questions;

 

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?

 

Thanks

 

Larry


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

post #10 of 11

Willie, that looks great, Nice job 

 

A full smoker is a happy smoker

 

DS

post #11 of 11

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

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Sausage
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Sausage › Fresh Batch of Slim Jims & Recipe