OK OK Here Is A Secret

[NePaSmoKer]

You wanna slim jim recipe do ya  :D


For 10 pounds. If you want a 5 pound batch just cut everything in half
10 pounds of lean beef, any type of cut will do.
2 level tsp Cure#1, If doing 10lb mix cure with 2 Tbs water, 5lb mix with 1 Tbs water, mix to dissolve. Add into meat with other items.
4 Tbsp paprika
6 tbsp ground mustard
1 1/2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1 tsp ground celery seed (you can grind this a tad if you like)
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt or 3-4 Tbs to taste
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup Molasses or Black Strap or Dark corn syrup or cane syrup, whichever you like.
6 ounces Fermento or powdered buttermilk. You can also use ECA If you dont have the other 2. And if you dont have any just run down to the store and get some buttermilk, Use 1.5 cups for 10 lbs and 3/4 cup for 5 lbs of meat. Dont mix the cure into the BM.

Add all above and mix very well.
Stuff into 17-19mm collagen casings. Smoke as normal

[TMB]

Great, there goes my boyish figure!   ;D

Sounds great there Nepas

[jiggerjams]

Thanks for the recipe Rick. This just took the pole position for my first snack sticks adventure. Sounds delish!!

[classicrockgriller]

Don't know how I missed this, but I got it now.

Thanks

[NePaSmoKer]

Ready for tomorrow with maybe some other ingredients  ;D  Undecided on fermento or ECA and adding any GP. Dont have no granulated onion so using powder.

[TestRocket]

What no granulated onion? Exactly how deep is your snow?

With my tail tucked... can I have a taste please?  ;D

[NePaSmoKer]

What no granulated onion? Exactly how deep is your snow?

With my tail tucked... can I have a taste please?  ;D

We have about 14" but thats combined with the past couple storms.

Sure you can taste,

[Ka Honu]

nepas - Before you read this, you should understand that the devil made me write this (the devil in the tequila bottle)...

... For 10 pounds. If you want a 5 pound batch just cut everything in half

So that's how they do that! I always kinda wondered.

Stuff into 17-19mm collagen casings.

So then for 5 pounds do you use 8.5-9.5mm casings or half-length 17-19s?

[NePaSmoKer]

nepas - Before you read this, you should understand that the devil made me write this (the devil in the tequila bottle)...

... For 10 pounds. If you want a 5 pound batch just cut everything in half

So that's how they do that! I always kinda wondered.

Stuff into 17-19mm collagen casings.

So then for 5 pounds do you use 8.5-9.5mm casings or half-length 17-19s?

:D  :D

Hurry up April

[jiggerjams]

That's good comedy right there.

[Keymaster]

Copy and pasted that one in my "Book of Nepas Secrets"  ;D Thanks!!!

[BuyLowSellHigh]

Did the same. 

Thanks, Rick!    :)

[NePaSmoKer]

Made the 5 lb batch this morning.

I tend to make the sticks tight when stuffing. I show you what happens in one of the pics.



In the big smoker.



1 hour holding steady, The casings are pretty tacky now.



In keeping with Bradley i'm doing this for now.




So when i went to the garage to start the smoke this happened to one of the sticks. I got the casing to tight and then tied it. Result when the meat expands the casing pops.

Time to improvise  ;D

[OU812]

WOOPS.  ;D

[NePaSmoKer]

Using my ET (which is rare for me) but it beats going out in the cold and ice to check temps  :o Only used the ET like 4 times. Think i'm going to put it in the items for sale/trade.
Held steady for hours. Yeah thats the pool out there  :o


Getting close to coming out.



Now blooming. Paper bag fridge for a couple days. Even the casing malfunction ones  :D