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Slims Jims last night

post #1 of 22
Thread Starter 
I made my first slims jims last night. I had everything set and the meat ready to stuff, so I thought. I had ordered 16mm collagen casings and a stuffer tube for them. I put the tube on the stuffer, but could not get the casings to go over the tube. Either I ordered the wrong size tube or they sent the wrong size tube. I found that if I pulled (unraveled) the casings, I could then get short lengths of it on the stuffing tube, so I stuffed 10 lbs of slims jims in approximately 6 to 8 ft sections. Oh well, when I was finished smoking them, I cut them into 8 inch pieces anyway. Oh yes, about 2 AM I ordered the correct stuffing tube.
post #2 of 22
Those look good, Goat! PDT_Armataz_01_37.gif

This is probably a dumb question, but... have you sampled any yet?
post #3 of 22
Thread Starter 
Homebrew, They taste as good as they look.
post #4 of 22
That's what I figured. And I was pretty sure that most of the folks around here couldn't create eats like that without sampling along the way... just to make sure it was tasting right.biggrin.gif
post #5 of 22
Those are "great" goat. ...PDT_Armataz_01_34.gif ...and ya used your new smoker ? Is it to your liking ?
post #6 of 22
Thread Starter 
Cajun, So far it is working just like the book said it would.
post #7 of 22
Book ????? What book ?????
post #8 of 22
Thread Starter 
Cajun, I thought I told you I wrote a book about that smoker.
post #9 of 22
Thread Starter 
That is what I had, was a 1/2 inch tube. I needed and have ordered a 3/8" tube for those 16mm casings.
post #10 of 22
After re-reading all the posts and such.......guess you did write a book. My mistake .... redface.gif ... icon_redface.gif
post #11 of 22
Goat those are great lookin snack sticks , haven't done those yet , but there on the list icon_mrgreen.gif thanks for sharing the q-view PDT_Armataz_01_34.gif
post #12 of 22
Those look perfect Daryle. PDT_Armataz_01_37.gif How hot did you run the smoker and how long did ya smoke them? Did the whole string of sausage cook evenly, or did the top get done quicker than the bottom? Did you stick a probe in any of them, or just go by feel? Ok, thats it for, "fourty questions for today" wink.gif
post #13 of 22
Nice looking sticks, you nailed it your first try; congrats !!! Seems you can not have a large enough selection of tube sizes on hand, sooner or later they all get used.
post #14 of 22
Well done Goat, looks great!!!PDT_Armataz_01_37.gif
post #15 of 22
Looks great goat! PDT_Armataz_01_37.gif
post #16 of 22
Thread Starter 
Big arm,
Here are the temps, 130*/1 hr, 145*w/ smoke/3 hrs, 160*w/smoke/1 hr, and 180* until it reached 155*. I put a probe in the bottom end of 2 sticks and when they both read 155*, I took it out of the smoker.
post #17 of 22

those look great good job now its time for the venison bacon hope you have better luck with it then i did

post #18 of 22
Thread Starter 
The venison bacon is out of the smoker and in the fridg. I will slice tomorrow and compare notes with you.
post #19 of 22
those look great goat. where did you get the 16mm casing from? smallest i've found is 22 mm.
post #20 of 22

They look fantastic! PDT_Armataz_01_37.gif

I have to unravel mine casings for slim jims also. I haven't found a 3/8" for the 5 lbs stuffer but it works!

BWT The jerky is very good also! Perect amount of pepper!
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