Slim Jims

[speltman]

  I would like to do some "slim Jim" size sausage sticks. Problem is i can't find the casings. My Cabela's grinder has a 10mm stuffing tube but the smallest casings I can find are 17 mm. I have tried all the normal sources, Sausage Maker, Cabelas, etc. Has anyone else made these. Thanks Scott

[Mr Walleye]

Here is a sizing chart I came across. You will see for 17 mm casings most people use a 3/8 stuffing tube on their stuffer. For the 21 or 23 mm casings they use a 1/2 stuffing tube. I think your 10 mm stuffing tube is pretty close to 3/8 of an inch or a little larger.

http://www.deejayssmokepit.net/SausageDownloads_files/CasingsTubes.pdf

Mike

[speltman]

  Thanks for the info. I tried some 19 mm casings with my stuffer from Sausage Maker. I think it had the 5/8 tube, and they were way to big. I will try the 10mm tube with the 17mm casings. Is it possible to over stuff the casings? Maybe i am over stuffing. Thanks Scott   

[Stickbowcrafter]

You'll probably find it difficult to reproduce very thin "Slim Jims" at home that match the comercial product. You can overstuff a casing which usually leads to breaking or the inablility to twist into links. So, no, your size problem is not over stuffing. Welcome aboard and good luck.

-Brian

[speltman]

Thanks for your help. Thought I was doing something wrong. I wonder if you can buy a smaller casing somewhere. Smallest i have seen is a 17. Thoes store bought slim jims must be in about a 12 casing. Scott 

[West Coast Sausage Maker]

Thanks for your help. Thought I was doing something wrong. I wonder if you can buy a smaller casing somewhere. Smallest i have seen is a 17. Thoes store bought slim jims must be in about a 12 casing. Scott 

I've made a few slimJims in my time.   I use a 22 mm collagen casing. It is the industry standard. Durung the drying process the slimjims should look like a 12-15 mil stick If dried corectly.

here is a before and after picture of a 50 lb batch

[Smoking Duck]

Jeez.....that big thing is a Bradley on steroids!

[speltman]

Nice... I think my problem was that they smelled sooo good I ate them all up before they were dried correctlly. I guess the answer is to make 50lbs at a time so there are a few left overs.

[Piker]

I finally found a thread on sausage making as that is what I do the most of. I have tried numerous casings but I find the edible collagen in 17mm and 30mm work great for me. The 17mm i use for breakfastsausage and pepperonis. The 30mm I use for all my fresh sausage. I get the 3in. by 24in. artificial collagen for summer sausage that require time in the smoker. I have learned lots already on this thread. Thanks Dave