Doing 5 lbs of bourbon flavor slim jims. Prob start them tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bourbonslj_zps672b22db.jpg)
looking forward to seeing this
Looks like you are in Slim Jim mode!
is there a flavor you DON'T make? :P
@Consooger
Yeah i dont make head cheese or blood sausage anymore.....Yuk
All stuffed and waiting for 6 rack to pre heat. PID 130-170
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bourbsj.jpg)
Mmmmmmmmmmmmm Bourbon
These are gonna be soooooo gooood
You been in serious stick mode lately Rick! They all sound delicious.
Rick,
What type of casings did you use?
Quote from: GusRobin on September 25, 2012, 06:57:02 AM
Rick,
What type of casings did you use?
17mm smoked & mahogany collagen
thanks
I really like this.......................Kentucky Slim Jims!!!
I'm doing this as soon as I get a break. Thanks Rick!
Quote from: SouthernSmoked on September 25, 2012, 11:21:56 AM
I really like this.......................Kentucky Slim Jims!!!
I'm doing this as soon as I get a break. Thanks Rick!
Yeah Right I have heard that one before!!
In the done receipts.
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bsljim66.jpg)
Quote from: Tenpoint5 on September 25, 2012, 11:34:32 AM
Quote from: SouthernSmoked on September 25, 2012, 11:21:56 AM
I really like this.......................Kentucky Slim Jims!!!
I'm doing this as soon as I get a break. Thanks Rick!
Yeah Right I have heard that one before!!
Shhhhhhhhhhhhhh!! I actually started saving the fat off the pork this week. Step 1 done!! Next?
Quote from: SouthernSmoked on September 26, 2012, 03:11:53 AM
Quote from: Tenpoint5 on September 25, 2012, 11:34:32 AM
Quote from: SouthernSmoked on September 25, 2012, 11:21:56 AM
I really like this.......................Kentucky Slim Jims!!!
I'm doing this as soon as I get a break. Thanks Rick!
Yeah Right I have heard that one before!!
Shhhhhhhhhhhhhh!! I actually started saving the fat off the pork this week. Step 1 done!! Next?
Keep that poke frozen cuz these are all beef :o
Those look really tasty Rick. Never had "flavored" slim jim before.
Quote from: SouthernSmoked on September 26, 2012, 03:11:53 AM
Quote from: Tenpoint5 on September 25, 2012, 11:34:32 AM
Quote from: SouthernSmoked on September 25, 2012, 11:21:56 AM
I really like this.......................Kentucky Slim Jims!!!
I'm doing this as soon as I get a break. Thanks Rick!
Yeah Right I have heard that one before!!
Shhhhhhhhhhhhhh!! I actually started saving the fat off the pork this week. Step 1 done!! Next?
Next?? Save the fat off the Briskets!!
Got the bourbon slims all cut into smaller jims ;D
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bsljim.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2012%20sausage/bsljim1.jpg)
What is the reference to the fat?
Do you need to add a higher fat content to sticks???
BTW Those look incredible.
Quote from: Rckcrwlr on October 05, 2012, 03:47:53 AM
What is the reference to the fat?
Do you need to add a higher fat content to sticks???
BTW Those look incredible.
Thanks
Regular GB of 80/20
Those looke Awesome!!!
What plate size are you using? My texture looks to be turning out finer, the last ones I made were also kinda dry, so I'm gonna bump up the beef trim to the make the 20% fat.
you are the master!