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Written by J. Donavan Stanley
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Saturday, 22 March 2008 |
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As you probably know, Slim Jim is a trade name for a small sausage snack. This recipe is a close approximation, use it as a starting point and make it your own by tweaking the seasonings. Ingredients: - 10 lbs of beef
- 4 T. HOT Hungarian paprika (if you can't find it use regular paprika but double the cayenne)
- 1 Cup powdered milk
- 1/2 Cup Powdered buttermilk
- 5 Tbs Hot mustard
- 5 Tbs Non-iodized sale
- 2 Tbs powdered sugar or corn starch
- 2 Tbs Garlic powder
- 1 Tbs ground celery seed
- 1 Tbs Onion powder
- 1 Tbs ground cayenne pepper
- 2 tsp fresh ground black pepper
- 2 tsp Prague Powder No. 1 (see below)
- 2 tsp allspice
- 1 tsp ground thyme
Make sure to use a food grinder as food processors chop the meat too finely. Instructions:
- Chill meat to 32 degrees F so that it won't smear when ground through a 1/8 inch grinder plate.
- Mix spices well into meat for 2 minutes.
- Stuff into 22 mm sheep casings. Casings should be 6 or 9 inches long.
- Place in a smokehouse at 98 to 110 degrees F, with cold smoke applied for 8 hours. Raise smokehouse until it reaches 145 degrees F.
- Remove from smoker and place in dry room at 55 degrees
For beef jerky with a sharper flavor, leave in smokehouse for additional 12 hours at 98 degrees before raising temp to 145 F.
Prague Powder No. 1 is: 1 oz of sodium nitrate to 16 oz of salt or 1.25 oz potassium nitrate to 1 lb of salt. You can buy it ready mixed from the sausage maker at. If you mix your own, make sure to mix is well. Put it into a container and shake and roll it for 5 minutes. Then label the container so that it is not used accidentally for table salt.
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Last Updated ( Saturday, 19 April 2008 )
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