NEPAS Mild Slim Jims
5lbs 80/20 gb. Or Ground chuck roast or good quality butcher shop GB. You can use 85/15 also
1 level tsp cure 1
2 T salt (you can taste and add more if needed)
1.5 tsp ground nutmeg
1.5 tsp celery seed
1.5 tsp garlic granules
1.5 tsp ground black or white pepper (adjust to your taste)
1/2 T cayenne (opt) (adjust to your taste)
1/4 cup fermento or Sako buttermilk powder mixed into 1/2 cup cold distilled water.
Mix all above into the meat. If using a mixer, mix for about 3‐4 mins. Taste test for any adjustments to salt or other. Most test fry but i dont, i taste raw.
If the mix tastes good stuff into 13‐20mm collagen or sheep casings, smoke your normal way.
Note: You can add other seasonings if you like. I have added 2 T of Allegro smoke marinade to this with a great taste. (this is throughout the meat, not just on the surface)
If you use fermento or sako skip any other binders you may use, like SPC, nfpdm, carrot binder
5lbs 80/20 gb. Or Ground chuck roast or good quality butcher shop GB. You can use 85/15 also
1 level tsp cure 1
2 T salt (you can taste and add more if needed)
1.5 tsp ground nutmeg
1.5 tsp celery seed
1.5 tsp garlic granules
1.5 tsp ground black or white pepper (adjust to your taste)
1/2 T cayenne (opt) (adjust to your taste)
1/4 cup fermento or Sako buttermilk powder mixed into 1/2 cup cold distilled water.
Mix all above into the meat. If using a mixer, mix for about 3‐4 mins. Taste test for any adjustments to salt or other. Most test fry but i dont, i taste raw.
If the mix tastes good stuff into 13‐20mm collagen or sheep casings, smoke your normal way.
Note: You can add other seasonings if you like. I have added 2 T of Allegro smoke marinade to this with a great taste. (this is throughout the meat, not just on the surface)
If you use fermento or sako skip any other binders you may use, like SPC, nfpdm, carrot binder
