Slim Jim Saturday

[GusRobin]

What a better way to spend a Saturday then watching football, drinking beer, and making Slim Jims.
Used a recipe that NePas posted a little while back. Made 5 lbs using 80/20 GB plus the following players: (sorry for the lousy pictures)


Mix it all up


Stuffed in smoked and non-smoked collagen casings


All loaded in the Bradley


Hanging and blooming


Trimmed up and ready to go in the fridge.

[BAM1]

Looking good!

[JZ]

Those look good. What is that on the bottom rack above the V tray? ???

[NePaSmoKer]

Nice sticks Gus

[NePaSmoKer]

Those look good. What is that on the bottom rack above the V tray? ???

Thats a heat deflector shield that was made by a good friend and forum member. I will let his say who he is.

[Keymaster]

Super job on them sticks Gus!!

[Consooger]

excuse me for the ignorance in me, but what is the powder dextrose and the dry milk used for. Only reason I ask is because I'm planning on making the leap to start making this kind of stuff.

Thanks and excuse the stupidity because I'm sure all this info is posted somewhere.

John

[GusRobin]

excuse me for the ignorance in me, but what is the powder dextrose and the dry milk used for. Only reason I ask is because I'm planning on making the leap to start making this kind of stuff.

Thanks and excuse the stupidity because I'm sure all this info is posted somewhere.

John

"cause Nepas said so in his recipe ;D ;D ;D I am not sure but I am sure the experts will be here shortly.

[tskeeter]

Dextrose is a sweetener.  But not as sweet as sugar, so you can't do a 1 to 1 substitution.  I believe that it's made from corn.  Dextrose is used in commercial food processing because it is less expensive than sugar.  But, in small quantities, it's probably more expensive.

The dry milk is used as a binder and to help retain moisture.  In commercial sausage making, whey protein concentrate (WPC) (another dairy product) may be used to do the same thing.

[Consooger]

LOL @ cause NEPAS said so!

Cool that answers my questions thanks!

[OU812]

Good lookin sticks Gus

excuse me for the ignorance in me, but what is the powder dextrose and the dry milk used for. Only reason I ask is because I'm planning on making the leap to start making this kind of stuff.

Thanks and excuse the stupidity because I'm sure all this info is posted somewhere.

John

John;
Check this out, I think it will answer your questions
http://www.alliedkenco.com/pdf/use%20additives.pdf

[Consooger]

awesome! Thank you!!!

[bundy]

I would like to know a little more on the HEAT DEFLECTOR SHIELD...

[Tenpoint5]

Making Sticks must have been in the air last Saturday.

I could be wrong but I don't think the heat deflectors are in production any longer. That forum member has been busy helping his daughter get a business up and running. Not a whole lot of time on his hands at the moment.

[Consooger]

Gus, do you happen to have the exact ammount for the recipe here or a link to NEPA's recipe? I want to give this a try as I just ordered a boat load of sausage supplies.