My version of grub steak slim jims.
This is for 5 lbs of GB, you can use 80/20 or 85/15 T= Tblsp t= teaspn
2 1/4 t, non iodized salt
1 t crushed fresh garlic (use back of spoon)
1 level t cure 1
1 t course black pepper
1/2 t garlic powder
1/2 t onion salt
1/2 t marjoram
1/4 cup distilled water.
18-20mm collagen casings
I mixed the cure with the water and added to the meat. Using my KA with the dough hook, mix well.
Add the rest of the dry to the meat.
After mixing i tasted.
I added to the meat.
1 t smoked salt
AND
1/4 t of the rest of the dry ingredients (NO EXTRA CURE)
Bag and fridge.
Tomorrow i will re mix and adjust (IF NEEDED) And add 4 1/2 t ECA before stuffing.
