Slim-Jims Sausage Sticks Recipe
John Quinn
(Personally, for all of this work, I will continue to buy my slim jim
sausage sticks at the grocery store!)
http://alliedkenco.com/recipes_slim_jims.htm
Dry Slim Jim Sausage Sticks
2 pounds pork back-fat, grind with 1/8" plate
6 tablespoons ground mustard
8 pounds lean beef, grind with 1/8" plate
2 level teaspoons Prague Powder #1 (Modern Cure)
4 tablespoons paprika
6 ounces Fermento
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon ground celery
3 1/2 ounces kosher salt
1 tablespoon mace
1 1/2 ounces powdered dextrose
1 teaspoon ground white pepper
GRINDING & TRIMMING: Trim off excess fat, remove all blood clots, bone,
sinews, cords, etc. and throw out. Grind all the lean meat through a 3/8"
grinder plate and all the fat meat through 3/16" plate. Place in mixing tub,
adding all the ingredients and mixing until evenly distributed.
STUFFING: Slim Jims should be stuffed into smaller-size casing, preferably
18-22 mm. These are available in natural sheep or man-made collagen
casings. Sausage then is placed on smokehouse sticks and spaced properly.
Dry the sausage as follows:
As you stuff the sausage, it normally is hung on the sausage sticks in the
room where you are working. By the time you are finished stuffing the
sausage, much of it already is dry. You may then put it in a preheated
smokehouse at 130 °F with dampers wide open for about 1 hour or until
casings are dry and starting to take on a brown color. Or, you may place
sausage in a cooler and leave until the casings are dry.
SMOKING: Mix all ingredients, stuff into 18-22 mm sheep casings. Form to
desired length. Smoke at 100-110° F for 8 hours. Remove smoke and hold at
110° F another 12 hours, then raise temperature to 180° F and cook until the
internal meat temperature reaches 145° F. Allow to cool at room temperature
about 8 hours, then refrigerate, freeze or eat.
Smoked Slim Jims
Slim Jims can be made from any type of lean meat using a ratio of 80% lean
meat to 20% fat. You may use a Polish Kielbasa sausage seasoning or Slim Jim
seasoning of your choice or follow the recipe below.
2 cups ice water
5 Tbsp. salt
1 heaping tsp. marjoram
1 Tbsp. sugar
2 tsp. Insta-cure No. 1 (modern Cure)
1 Tbsp. black pepper coarse
2 cups soy protein concentrate or non-fat dry milk
10 lbs. boneless pork butts
2 large cloves fresh garlic or 2 heaping Tbsp. garlic powder
Optional
Add Red Pepper To Taste
Add Garlic Powder To Taste
GRINDING & TRIMMING:
Trim off excess fat, remove all blood clots, bone, sinews, cords, etc. and
throw out. Grind all the lean meat through a 3/8" grinder plate and all the
fat meat through 3/16" plate. Place in mixing tub, adding all the
ingredients and mixing until evenly distributed.
STUFFING:
Slim Jims should be stuffed into smaller-size casing, preferably 18-22 mm.
These are available in natural sheep or manmade collagen. Sausage then is
placed on smokehouse sticks and spaced properly. Dry the sausage as follows:
When stuffing the sausage, it normally is hung on the sausage sticks in the
room where you are working. By the time you are finished stuffing the
sausage, much of it already is dry. You may put it in a preheated smokehouse
at 130 °F with dampers wide open for about 1 hour or until casings are dry
and starting to take on a brown color. Or, you may place sausage in a cooler
and leave until the casings are dry.
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