Slim Jims

[wittdog]

Slim Jim Sausage Sticks
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8 pounds lean beef, ground 1/8” plate
2 pounds pork backfat, ground 1/8” plate
2 level teaspoons Prague Powder #1
6 tablespoons ground mustard
4 tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground celery
1 tablespoon mace
1 teaspoon granulated garlic
3 1/2 ounces kosher salt
1 1/2 ounces powdered dextrose
6 ounces Fermento
Mix all ingredients, stuff into 22-24mm sheep casings. Form to desired length. Smoke at 98-110ºF for 8
hours. Hold at 110ºF another 12 hours, then raise temperature until internal meat temperature reaches
145ºF.Allow to cool at room temperature about 8 hours, then refrigerate.

 

[Puff1]

This might be my next project.
Have you tried them?

 

[wittdog]

a recipe similar but I smoked them like the sausage....and made sure the temp got to 152-155

 

[Puff1]

Thanks