Hot Slim Jims & Recipe

[nepas]

Here is a stick recipe i have used allot.
Just a tad on the spicy side for 10 lbs. If you want 5 lbs just reduce the recipe in half.

8 lbs lean GB (90/10 will work) or Venison. If you like you can all beef this with 80/20 and omit the fats.
1 lb pork fat (butt fat)
1 lb beef fat (brisket trim, that harder kind)

5 T non iodized salt
2 level t cure #1
5 T powdered dextrose
1 t liquid smoke (yeah i know)
3 t celery powder
3 t nutmeg
3 t curry powder
3 t white pepper
1 1/4 cup cold distilled water
1 cup NFPDM or Buttermilk powder, fermento.

Sheep or collagen casings 17-20mm

If you are grinding, grind all meat thru med plate 1 time. Add the dry and water to the grind, mix in well and grind again thru med plate. Stuff into your choice of casings.

I start my smoker at 130 and PID thru to 170. Your looking for a meat IT of 152-155. Upon reaching the IT hang or rack the sticks to bloom, dont cold bath or shower, ya want em shrively.

 

Enjoy

My dry for 5 lbs. Mixed lastnight for stuffing/smoking today.

[Sam3]

This is a great recipe and one that Rick has shared with me in a PM. I like the hickory salt addition. Did you smoke that yourself?

[teesquare]

It is a great recipe for sure Sam! I think that Rick makes the best snacks on the planet!

[nepas]

Getting stuffed.






Not my best stuffing job.




In 6 rack at 10:30am. PID thru 130-173 using hickory.

[Pam Gould]

Here is a stick recipe i have used allot.
Just a tad on the spicy side for 10 lbs. If you want 5 lbs just reduce the recipe in half.

8 lbs lean GB (90/10 will work) or Venison. If you like you can all beef this with 80/20 and omit the fats.
1 lb pork fat (butt fat)
1 lb beef fat (brisket trim, that harder kind)

5 T non iodized salt
2 level t cure #1
5 T powdered dextrose
1 t liquid smoke (yeah i know)
3 t celery powder
3 t nutmeg
3 t curry powder
3 t white pepper
1 1/4 cup cold distilled water
1 cup NFPDM or Buttermilk powder, fermento.

Sheep or collagen casings 17-20mm

If you are grinding, grind all meat thru med plate 1 time. Add the dry and water to the grind, mix in well and grind again thru med plate. Stuff into your choice of casings.

I start my smoker at 130 and PID thru to 170. Your looking for a meat IT of 152-155. Upon reaching the IT hang or rack the sticks to bloom, dont cold bath or shower, ya want em shrively.

 

Enjoy

My dry for 5 lbs. Mixed lastnight for stuffing/smoking today.

Is that 2 level tsp or tbs of cure #1? I'm thinking tsps..but who knows.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[nepas]

Hi Pam

2 tsp

If you do 5 lbs use 1 tsp

[Pam Gould]

Thanks Rick..I am gonna make this real soon..looks great..is this the stuff you made for the gathering? Pam .☆´¯`•.¸¸. ི♥ྀ.

[nepas]

Thanks Rick..I am gonna make this real soon..looks great..is this the stuff you made for the gathering? Pam .☆´¯`•.¸¸. ི♥ྀ.

Just a tad different with a bit more heat.

Pulled from 6 rack at 6:32pm. IT of slim jims at 153. Dont cold water rinse them, bloom (cool) at room temp.

[Sam3]

Great looking stick Rick.

[Pam Gould]

Rick..if I wanted to tame them down a lil bit..how would I do it. I'm thinking of cutting back on the curry..any suggestions? Pam .☆´¯`•.¸¸. ི♥ྀ.

[nepas]

Rick..if I wanted to tame them down a lil bit..how would I do it. I'm thinking of cutting back on the curry..any suggestions? Pam .☆´¯`•.¸¸. ི♥ྀ.

Yes cut back on the curry and white pepper. (you can use black pepper instead of the white)

[nepas]

Turned out pretty good with the hickory smoked salt and the buttermilk powder.

[nepas]

I save my Sausage Maker seasoning jugs to use for sticks and jerky.