Pastrami Slim Jims

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
On the 20th i made some pastrami mix for 3 lb batch of sticks.

My dry ingredients.

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Mixed into 3/4 cup water.

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Mixed into meat by hand.

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Into a zip lock bag. Try to remove as much air as you can. Now fridge this 3-4 days.....Or longer if you can hold out...HAHA

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This morning i took the bag out to do the slim jims. Let this stand and get close to room temp....No ya aint going to get sick.

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Got the mix all stuffed and tied. Resting some before the smoke.

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Its pretty cold when i put them in the Bradley -2* Might take longer today. Still working on my proofer smoker.

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Sticks look good... what is the recipe if you don't mind sharing?
 
Sticks look good... what is the recipe if you don't mind sharing?


This recipe is for 3 lbs of meat. If you make a larger batch just adjust to your taste.

1 1/4 Tbs mortons TQ Or 1/2 tsp cure #1

1/2 Tbs salt per lb of meat. 1 1/2 Tbs for this batch, you can adjust if you use the TQ

2 Tbs SPC....Soy Protein Concentrate.

1/2 cup water

1 Tbs light or dark brown sugar

1 1/2 Tbs ground black pepper

1 Tbs coriander seed

1 Tbs ground coriander

1 Tbs garlic powder

17-19mm colagen casings
 
Got the pastrami sticks done and on a 2 hour bloom. Will cut later and do a couple day fridge rest so the flavor can marry.

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Done on the bloom, cut and ready for the paper bag.

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I'm In!!!

I was just telling my wife I needed to make some snack sticks, and these fit the bill!!!

Todd
 
I wonder...   how do you think they would turn out if you didn't stuff them...   used a jerky gun and smoked them flat on racks instead of hanging...  

just wondering?
 
I wonder...   how do you think they would turn out if you didn't stuff them...   used a jerky gun and smoked them flat on racks instead of hanging...  

just wondering?
I think they would turn out just fine.
 
Got the sticks done and in a couple vac bags. They are going to a friend in Montana.

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Some slices for snacking.

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