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
2 tsp allspice
1 tsp ground thyme
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.
(http://i58.photobucket.com/albums/g260/acords/Guru.jpg)
(http://i58.photobucket.com/albums/g260/acords/Slimjim.jpg)
I made 5 lbs, used 80 percent lean beef. Smoked for 4 hours using oak. Dried for another 8 hours, then turned the heat up to 180 and brought the internal temp up to 160. They not to bad!!
Looks good acords but you have one problem. Your smoker is WAYYYY to clean. Ha! ;D You did good my man! ;)
One day I got to try and make slim jims....
I was very happy with the flavor. I plan on using a little less salt next time though. They came out a bit too dry for my taste. I think I'll cut down on the drying time too.
The slim jims look nice acords!
I thought when I saw the length of time you used to be kind of long, but I see the original recipe calls for even longer. Looks like they are trying to make hard salami or something. You could also add up to 10% water if you choose, at least enough to dissolve the prague/cure and it helps to distribute the seasonings to some extent.
Sounds like you have a good recipe to start with, you ought to post it on the members recipe site along with the pic.
Good job acords!!!