Slim Jims To The North

Discussion in 'Sausage' started by nepas, Dec 27, 2011.

  1. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got a request for 5 more lbs to head to PA. 80/20 GB

    Using the blender with wire whisks to eliminate any nfpdm and fermento clumps.

    [​IMG]

    Let the mix set for 30-45 mins to marry up.

    [​IMG]

    No time for stuffing tonight so bowl, cover. fridge.

    [​IMG]
     
  2. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looking good!!

      Craig
     
  3. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    What he said.........................[​IMG]

    Joe
     
  4. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Like they both said that is some good looking soone to be sausage snack sticks that you have there Rick.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    [​IMG]More slim jims..... I'm in....
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    If I give you my address will you send me a package too?  [​IMG]
     
  7. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Sure Al

    [​IMG]
     
  8. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Got the sticks all stuffed. Used my Dakotah and my valves.

    [​IMG]

    Had a water leak half way thru stuffing. Was my fault by not having fittings tight.

    [​IMG]

    Had to raise the stuffing surface some.

    [​IMG]

    This is how the customer (4 year old grand daughter likes em)

    [​IMG]

    Used up some clear smoked 22mm also.

    [​IMG]

    Time for hang, heat n smoke.

    [​IMG]

    After 2.5 hours of smoke and 155* IT of smoker.

    [​IMG]

    BBL
     
  9. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Now that is what I'm talking about, looks great.
     
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Been a long day. I'm whooped and i gotta get to working on my retractable blooming rack. I gots no room on the counters anymore.

    [​IMG]

    [​IMG]

    [​IMG]
     
  11. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Normally i dont cut one so soon but i had to look and see how this recipe did.

    [​IMG]

    I'm happy.

    [​IMG]

    Brown bag for a couple to mellow.

    [​IMG]
     
  12. shoneyboy

    shoneyboy Master of the Pit OTBS Member

    The only problem is their are no samples[​IMG]....LOL Thanks for the pictures....
     
  13. africanmeat

    africanmeat Master of the Pit OTBS Member

    yummy o boy it looks good
     
  14. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    As always those look awesome.  I was thinking about stuffing these into hog casing and making a sausage that I could slice for crackers.  Have you ever tried hog casings for this recipe???

    Brian
     
  15. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member


    Done these with sheep, hog should turn out great to, Just about Ritz sz
     
  16. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Awesome thanks Nepas!!!!  This is the best recipe I have found yet.  Everyone that tries it wants some lol!!
     
  17. markk

    markk Smoke Blower

    Nepas,

    Looks great. What do you use to check IT?
     
  18. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    I use the squeeze test in conjunction with a Taylor and ThermaPen

    Taylor 9306 and ThermaPen RT600C-N

    [​IMG]
     
  19. i´m sure you are happy with so good looking sausage, great job.
     

Share This Page