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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
14,119
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Rineyville, KY
AKA: Smoked Slim Jims

For 5 lbs.

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No time for stuffing, smoking so in the fridge. Gives the lactic acid in the buttermilk time to do its stuff anyways.

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For a 5 lb batch you will need.

4 lbs lean beef

1 lb ground pork

1 tsp cure #1

2.5 Tbs non iodized salt. I used pure salt for sausage makers.

2 oz dark brown sugar

1 Tbs cayenne or more to taste

1/2 Tbs white pepper

2 1/4 Tbs dextrose

1 Tbs granulated garlic

1.5 Tbs ground mustard

2 Tbs onion powder

1 Tbs ground coriander

1/3 cup water (mix cure into this)

3/4 cup buttermilk

17-19mm collagen casing

If you want to make this into pepperoni do the following.

Omit the coriander, onion powder, 1/3 cup water & buttermilk.

Add

2.5 Tbs crushed fennel seed

1/2 tsp allspice

1 cup water (add all the dry into the water)

1 cup non fat dry milk

If you want it warmer add 1/2 Tbs cayenne

After mixing taste the meat and add whatever you think it needs.
 
You never cease to AMAZE!!!!  I hope you are contributing to Jeff's book...JJ   Rytek Who?
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Hey Rick

Great Start

Does the buttermilk give your recipe the sour flavor typical in slim jims?

Todd
 
Hey Rick

Great Start

Does the buttermilk give your recipe the sour flavor typical in slim jims?

Todd


Todd

Yes the lactic acid in the BM will act like ECA, Fermento and the other types of cultures and give the slim jim tang.
 
Got a late start on the smokies but got em stuffed.

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Been awhile since i did slim jim tyin.

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AMSNPS Smoking

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Got my Bradley sitting on my MAK side box. MAK is not going right now. Smokies just getting smoke.

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Close the door already one of ya
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You've got to be kidding me!!!

I will pay you to send me some of those. My head hurts. I am such a newb. I sit in awe brother. You and Craig kill it, seriously.

Add some of Al's cheese and I'm going straight to the moon Alice!
 
[quote name="MasterOfMyMeat" url="/forum/thread/110217/smokies#post_677385"]
You've got to be kidding me!!!



I will pay you to send me some of those. My head hurts. I am such a newb. I sit in awe brother. You and Craig kill it, seriously.


Add some of Al's cheese and I'm going straight to the moon Alice!
[/quote]


X2 I'm not even a noob & am still in awe!
 
Like 1000x better than store bought and without the squeezy fat like a store bought.

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Reactions: wrwoelfel
Vac and ready to go. 10 sticks to a bag.....well-1 in a bag cuz i had to try it
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Like 1000x better than store bought and without the squeezy fat like a store bought.

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Hey Rick!

They look awesome!

I got a visual of the "Squeezy Fat"...Ohhhhh Nooooo!

Did the buttermilk really bring out the "tang" you were looking for?

Todd
 
Todd

Yeah they have a decent tang like a store bought jimmy. This recipe i have done now 6 times. Maybe next time i will add 1Tbs ECA and see what it does.

I'm thinking sassafras pellets next time
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