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Dried Sausage Sticks (Slim Jims)


Ingredients: (for 10 Lbs.)

2 Level tsp. Prague Powder No. 1
4 tbsp. paprika
6 tbsp. ground mustard
1 tsp. ground black pepper
1 tsp. ground white pepper
1 tsp. ground celery
1 tbsp. mace
1 tsp. granulated garlic
3 1/2 ozs. salt
1 1/2 ozs. powdered dextrose
6 ozs. Dried buttermilk powder
10 lbs. of beef or other lean meat


Directions:

Dried sausage sticks are made using a fairly lean type of meat.You may use any kind of cow, bull or steer meat.The ratio is about 80% lean and 20% fat. Beef chuck is excellent meat for this sausage. Meat is chilled at 30-32ºF. so that it will not smear when being ground through a 1/8” grinder plate. It is then mixed very well for about 2 minutes and stuffed into 22-24mm sheep casings. Desired length is 6”- 9”. Meat is then placed in a smokehouse at 98-110ºF., with cold smoke applied for about 8 hours. If you desire more tang you may hold this temperature for 12 more hours. Smokehouse temperatures are then raised until internal temperature reaches 145ºF. Remove from smoker and place in dry room at 50-55ºF.