This one takes allota spices and time but it is gooood
10 lb beef/pork
2 tsp cure #1
2 Tbl hot paprika
6 Tbl ground mustard
2 tsp ground black pepper
2 tsp ground white pepper
3 Tbl seasoned salt
3 Tbl granulated garlic
1 Tbl granulated onion
1 1/2 Tbl dextrose
1 1/4 cup fermento
2 tsp cayenne pepper
2 tsp allspice
1 tsp ground thyme
2 Tbl hot chili powder
1 Tbl cajun seasoning
2 cup distilled water
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4314_zpsf8a2a29f.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4314_zpsf8a2a29f.jpg.html)
Whisk in the fremento first till no clumps then whisk in the rest of the spices
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4316_zpse2da0d24.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4316_zpse2da0d24.jpg.html)
6 lb and 4 lb coarse ground pork/deer
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4317_zps9abd77ab.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4317_zps9abd77ab.jpg.html)
Mix the meat together then grind with the medium plate
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4319_zpsd2e6e185.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4319_zpsd2e6e185.jpg.html)
Mix in the spice slurry, cover and place in the fridge overnight
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4325_zpsdeca3105.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4325_zpsdeca3105.jpg.html)
The next morning mix again
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4326_zps5bc2d61b.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4326_zps5bc2d61b.jpg.html)
Load the stuffer
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4327_zpsc3a4cdf5.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4327_zpsc3a4cdf5.jpg.html)
Squirt out some sticks
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4328_zpsd6207bb3.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4328_zpsd6207bb3.jpg.html)
Load up the drying rack to dry a bit abd come up to room temp wile the smoker heats up 120
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4338_zpsde375758.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4338_zpsde375758.jpg.html)
Load the smoker and let dry for one hr with no smoke
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4329_zps70c2643a.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4329_zps70c2643a.jpg.html)
Then raise the smoker temp to 130 and start the smoke,,,,2 hr Pecan. After one hr at 130 raise the temp to 140 for one hr. When the smoke is done its time to rotate the racks.
The one on the bottom turns front to back and goes on top and the one above the bottom rack turns front to back and goes to the bottom slot then every rack turns front to back and down one. Do this rotate thing till the IT is 152
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4343_zpsf9c93560.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4343_zpsf9c93560.jpg.html)
No ice bath,,,,,,,just allow to cool at room temp and we got this
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4344_zpsbe0a9f59.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4344_zpsbe0a9f59.jpg.html)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4345_zps934e9d12.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4345_zps934e9d12.jpg.html)
Trim them up a bit,,,,,,,,,,,,these are mine!
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4346_zps4776b282.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4346_zps4776b282.jpg.html)
These go to the land owner
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4347_zps0a9ef7a2.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4347_zps0a9ef7a2.jpg.html)
He really likes these slim jims,,,,,,,,,,,,,,Oh Ya,,,,,,,,,,he also plows my drive ;D
Them look good!!I'll have to give them a try thanks for sharing.What size casings did you use?
Very nice! Thanks for posting the recipe.
Look great!
Gotta keep the land owner happy.
Nice job Curt! They look awesome.
OU812,
Those look awesome! What type of casing did you use?
These are definitely next on the list!
They look fantastic !! Thanks for sharing the recipe as well.
Quote from: Buck36 on April 22, 2013, 11:20:37 PM
OU812,
Those look awesome! What type of casing did you use?
These are definitely next on the list!
This type ;D
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/100_4354_zps13cc9fc1.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/100_4354_zps13cc9fc1.jpg.html)
Thank you!
I really appreciate the help and for sharing the recipe.
Got some dumb newbie question's for you .Is seasoned salt meaning like a lawry's salt and what is cajun seasoning?
Quote from: mez on April 29, 2013, 05:50:01 AM
Got some dumb newbie question's for you .Is seasoned salt meaning like a lawry's salt and what is cajun seasoning?
Yep,,,,the seasoned salt is something like Lawrys and the cajun seasoning is something like this
(http://i726.photobucket.com/albums/ww263/OU812_bucket/sausage/images1_zps101d649e.jpg) (http://s726.photobucket.com/user/OU812_bucket/media/sausage/images1_zps101d649e.jpg.html)
Nuther nice batch of jims
Quote from: mez on April 29, 2013, 05:50:01 AM
Got some dumb newbie question's for you .Is seasoned salt meaning like a lawry's salt and what is cajun seasoning?
Or in the spice sections of most grocery stores you can buy generic labeled "Seasoned Salt" or "Cajun Seasoning" or a slew of "branded" versions.
Would Slap ya mama work for the cajun seasoning?I got the yellow and the white.
Quote from: mez on April 29, 2013, 09:28:18 AM
Would Slap ya mama work for the cajun seasoning?I got the yellow and the white.
Its a good seasoning. i am sure the definition of "Cajun" varies by manufacturer, so just go with what you like.
Nice batch! Thanks for the post :)
Nice looking slims.
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