Author Topic: Slim Jim  (Read 4522 times)

Offline acords

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Slim Jim
« on: April 23, 2006, 06:37:10 am »
  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.







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!!
Grab me another stout, or scotch, or martini, or........
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Offline iceman

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Re: Slim Jim
« Reply #1 on: April 24, 2006, 04:36:14 pm »
Looks good acords but you have one problem. Your smoker is WAYYYY to clean. Ha! ;D You did good my man! ;)

Offline Oldman

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Re: Slim Jim
« Reply #2 on: April 24, 2006, 07:35:12 pm »
One day I got to try and make slim jims....

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Offline acords

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Re: Slim Jim
« Reply #3 on: April 25, 2006, 12:50:23 pm »
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. 
Grab me another stout, or scotch, or martini, or........
http://www.yardandpool.com - for all your Bradley needs!
http://www.geocities.com/schleswignapa/ -for all your Bradley needs!

Offline jaeger

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Re: Slim Jim
« Reply #4 on: April 25, 2006, 08:40:21 pm »
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!!!