Wanna Make Slim Jims?

[nepas]

In your dehydrator.....EH

2.5 lbs of lean ground beef. 90/10
1/2 t cure #1
3/4 t ground mace
2.5 T paprika
1 3/4 T ground mustard (colemans is best)
1/4 to 1/2 t celery seed
1/4 t ground black pepper
1/4 t white pepper
1/4 t red cayenne (opt)
1 T clear karo corn syrup

Collagen casings or if you have a round nozzle for a jerky gun.

4.5 - 5 hours on your dehydrators high setting. Cut one in half if needed to check at the 5 hr mark.

[teesquare]

Good to know...Do you find they turn out as good or the the same as vertically hung?

[sliding_billy]

You are making me hungry.

[TMB]

Bookmarked for Kimmie! 

[nepas]

Good to know...Do you find they turn out as good or the the same as vertically hung?

I didnt notice in taste cept being faster in dehydrator than in my Bradley. I do have pics, just dont know where em is right now.

My wife would say i'm vertically challenged 

[spuds]

Great post,will be doing this.Thanks Nepas.

[Las Vegan Cajun]

You are making me hungry.

X2 

[Keymaster]

Great recipe. Did you use any liquid smoke in yours when you made them Rick?

[Saber 4]

You are making me hungry.

X2 

x3, you're killing me Rick.

[Tenpoint5]

My wife would say i'm vertically challenged 

That would be Low T

[teesquare]

 

[RAD]

This looks interesting.

Do you need to leave the meat to cure in the fridge overnight like a whole muscle meat?

[muebe]

Thanks for posting Rick!

Bookmarked.

[TentHunteR]

Rick, thanks for the recipe. I am copying it to my sausage calculator.

This looks interesting.

Do you need to leave the meat to cure in the fridge overnight like a whole muscle meat?

From a safety point of view, no, not for ground meat; provided it's mixed thoroughly, that is.

Modern cure #1's are so fast acting they have an almost immediate effect. By the time you get the casings stuffed the cure has done its job.

Now, for certain types of sausage where you want more of a "hammy" cured flavor (Kielbasa for instance), in that case a day or two in the fridge improves flavor.

Hope that makes sense.

Cliff

[RAD]

Rick, thanks for the recipe. I am copying it to my sausage calculator.

This looks interesting.

Do you need to leave the meat to cure in the fridge overnight like a whole muscle meat?

From a safety point of view, no, not for ground meat; provided it's mixed thoroughly, that is.

Modern cure #1's are so fast acting they have an almost immediate effect. By the time you get the casings stuffed the cure has done its job.

Now, for certain types of sausage where you want more of a "hammy" cured flavor (Kielbasa for instance), in that case a day or two in the fridge improves flavor.

Hope that makes sense.

Cliff

Perfectly, Thanks Cliff.