Hot Slim Jims

[BGKYSmoker]

Mixed up a 5 lb batch for tomorrow.

Hot mix.

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• BGKYSmoker
• Sep 17, 2012

Ready for tomorrow stuffing/smoking.

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• BGKYSmoker
• Sep 17, 2012

5 pound recipe

5 pounds of lean burger or venison (85/15)

1 tsp. Pink Instacure AKA Cure #1

3  Tbls. Salt

1-1/2 tsp. Black pepper

1-1/2 tsp. Red Pepper (I use chipotle)

1-1/2 tsp. Garlic salt

1 Tbls. Accent (opt)

1-1/2 tsp. Sugar

1 tsp. Cayenne pepper

½ tsp. Paprika

2  tsp. Crushed red pepper. You can crush more if you like.

2 tsp. Hot sauce of your choice. I use Louisiana Hot sauce

½ Cup Water (mix hot sauce into water)

4-5 tsp Encapsulated citric acid. Added to the mix last or if your going to fridge add the next morning.

 

[diggingdogfarm]

:cool:

~Martin

 

[fpnmf]

 

[sound1]

I'm in

 

[tennsmoker]

 

keep us posted

al

 

[jkc64]

 

[BGKYSmoker]

Just got em stuffed. Smoke tomorrow.

Used 19mm smoked collagen.

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• BGKYSmoker
• Sep 18, 2012

 

[tjohnson]

I'm Patiently waiting.....

 

[roller]

Yep there going to be HOT ! and I am out of beer...

 

[sound1]

out of beer, with these things,that's just not right

 

[smokinhusker]

Yep they are going to be hot! 

One ? though, you have them stuffed and will smoke tomorrow, did you add the ECA and if sitting overnight will they get mushy?

 

[roller]

Not to worry more beer is coming today...I bet those sausage are smoking right now...

 

[BGKYSmoker]

Lotsa beer.

PID  130 thru 170
 

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• BGKYSmoker
• Sep 19, 2012

 

[BGKYSmoker]

Still have some time to go yet before IT.

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• BGKYSmoker
• Sep 19, 2012

 

[boykjo]

Hmmmmmmmmm I have 2 butts thawing right now and some of those collogens you gave me........Thanks for the recipe

Joe
 

 

[smokinhusker]

Looking good!

 

[diggingdogfarm]

Looks great!!!!





Cheers, peace and bacon grease,
~Martin

 

[BGKYSmoker]

Bloom time.
 

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• BGKYSmoker
• Sep 19, 2012

 

[sam3]

That's not gonna last long.

 

[gator]

I bet they're as good as they look!