Rytek Slim Jims....Temp Question?

[pfowl01]

Hello Everyone,

After reading some of the posts about Rytek's recipe, I think I'm gonna give it a try next. I'm gonna substitute the cultured buttermilk for the formento though. My question is....His finish IT of 145* seems a little low to me, does anyone finish these at 145* or go on to about 152* like most other things?

[NePaSmoKer]

I take mine to 152* anyways.

[Habanero Smoker]

I have made these a couple of times, and used the 145°F each time. As long as you are using all beef, and beef suet and sheep or collagen casings; 145°F it safe.

They are pretty close to tasting lik Slim Jims.

[pfowl01]

Hab,

I was going to use 80% beef and 20% pork/fat and collagen casings.

[Tenpoint5]

If your using Pork I would suggest the 152*

[OU812]

I have made these before and the butter milk works great, much cheaper too, and at 145 F they were still a little soft for me so I finished off at 152 F, perfect. Like HabS said they are dam close to the slim jims with out all the fat.