Stole this recipe from DanMcG
http://www.smokingmeatforums.com/forum/thread/106529/slim-jim-s
Didn't make many changes, only used 4.5 lbs each of chuck and round so adjusted the amount of cure but left the amounts of the other seasonings alone.
Did use yellow mustard (3x recommended amt of dry mustard) and substituted Fruit Fresh for the citric acid and dextrose.
After cubing the meat and adding the cure and salt the meat chunks went in the fridge for three days. The meat was ground through a 1/4 plate, seasoned and then reground through a 1/8 inch plate.
The stuffed sausages went back in the fridge for a day or so.
Put it in the smokehouse for a 4 hour cold smoke, pulled it, refrigerated over night, went home the next morning and tossed it on the Lang 36 to get to safe temp.
Good eaten stuff, Thanks Dan.
Cured and 1/4 inch grind
Seasoning
Final grind, seasoned and well kneaded with a couple cups of cold water added to make it easier to stuff
Stuffed
Drying in the smokehouse
smoking
Finished in the smokehouse
Sticks where pulled from the cold smoke, refrigerated overnight and put on the Lang 36 for 2 hrs the next morning to temp
This is a finish shot showing final color.
Lunch
Sausage sticks, homemade whole wheat bread, garden tomato, home canned sweet relish and Blue Plate Mayo.
I had and used cellulose casings so they didn't tighten around the meat the way I expected after the cold smoke. Once in the Lang the casing shrunk down and made for a well formed sausage stick.
I need to get a longer stuffing tube for my Northern Tool 5 lb stuffer. I could only get about 4 ft of casing at a time on the tube so it took longer then expected to stuff the sausage.
If you have never done snack sticks before give them a try.
Thanks for Looking
Al
http://www.smokingmeatforums.com/forum/thread/106529/slim-jim-s
Didn't make many changes, only used 4.5 lbs each of chuck and round so adjusted the amount of cure but left the amounts of the other seasonings alone.
Did use yellow mustard (3x recommended amt of dry mustard) and substituted Fruit Fresh for the citric acid and dextrose.
After cubing the meat and adding the cure and salt the meat chunks went in the fridge for three days. The meat was ground through a 1/4 plate, seasoned and then reground through a 1/8 inch plate.
The stuffed sausages went back in the fridge for a day or so.
Put it in the smokehouse for a 4 hour cold smoke, pulled it, refrigerated over night, went home the next morning and tossed it on the Lang 36 to get to safe temp.
Good eaten stuff, Thanks Dan.
Cured and 1/4 inch grind
Seasoning
Final grind, seasoned and well kneaded with a couple cups of cold water added to make it easier to stuff
Stuffed
Drying in the smokehouse
smoking
Finished in the smokehouse
Sticks where pulled from the cold smoke, refrigerated overnight and put on the Lang 36 for 2 hrs the next morning to temp
This is a finish shot showing final color.
Lunch
Sausage sticks, homemade whole wheat bread, garden tomato, home canned sweet relish and Blue Plate Mayo.
I had and used cellulose casings so they didn't tighten around the meat the way I expected after the cold smoke. Once in the Lang the casing shrunk down and made for a well formed sausage stick.
I need to get a longer stuffing tube for my Northern Tool 5 lb stuffer. I could only get about 4 ft of casing at a time on the tube so it took longer then expected to stuff the sausage.
If you have never done snack sticks before give them a try.
Thanks for Looking
Al
