Stan
Slim Jim Day
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Stan41
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Slim Jim Day
This is my project for today. Made Slimjims using a recipe I got here on this board. Not the best photo I ever took, but the sausage taste good.
Stan
Stan
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DATsBBQ
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Re: Slim Jim Day
Stan41 wrote:This is my project for today. Made Slimjims using a recipe I got here on this board. Not the best photo I ever took, but the sausage taste good.
Stan
No pic, but I don't have a clue how photobucket works. Where's Chuck when you need him
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
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nascarchuck
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Re: Slim Jim Day
DATsBBQ wrote:Stan41 wrote:This is my project for today. Made Slimjims using a recipe I got here on this board. Not the best photo I ever took, but the sausage taste good.
Stan
No pic, but I don't have a clue how photobucket works. Where's Chuck when you need him
Workin!!!
I dunno.... I saw that earlier and though that maybe it was our firewall at work. Guess not.
The link and everything looks ok.
I went to Stans photobucket album and I don't see any slim jim pics. Just arrowheads and stuff...
Stan, might try to upload it again.
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Smoked
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Stan41
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Stan41
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Here's what I did
Beef Hot sticks
2 1/2 pounds lean ground beef
3/4 pound fatty ground pork
2 teaspoons canning salt
1 teaspoon Morton Tender Quick
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper powder
1 teaspoon onion powder
1/4 teaspoon garlic powder
21 mm collagen casings
Mix all ingredients and until tacky.. rest in refrigerator for a couple of hours. You can use a jerky gun to shoot it ..Or insert into casings.. Put in refrigerator overnight. The longer it sets the better the flavors get. No more than 24 hours. Put on your smoker or in the oven for 3 hours at 200 degrees. Or 160 degrees internal temperature. Cool on a rack and refrigerate... You can vacuum seal and freeze them in small batches for when when you’re hungry for a few sticks.
Stan
Beef Hot sticks
2 1/2 pounds lean ground beef
3/4 pound fatty ground pork
2 teaspoons canning salt
1 teaspoon Morton Tender Quick
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons cayenne pepper powder
1 teaspoon onion powder
1/4 teaspoon garlic powder
21 mm collagen casings
Mix all ingredients and until tacky.. rest in refrigerator for a couple of hours. You can use a jerky gun to shoot it ..Or insert into casings.. Put in refrigerator overnight. The longer it sets the better the flavors get. No more than 24 hours. Put on your smoker or in the oven for 3 hours at 200 degrees. Or 160 degrees internal temperature. Cool on a rack and refrigerate... You can vacuum seal and freeze them in small batches for when when you’re hungry for a few sticks.
Stan
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DATsBBQ
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SteerCrazy
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TX Sandman
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Looks great, Stan. I may have to get me a jerky gun and make some treats for work. They look like they'd be great snacks for deer camp, too.
Rob - TX Sandman
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
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Stan41
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I made mine with an American Harvest Jerky gun that I bought at Walmart 2 or 3 years ago. It has 3 tips. One to make flat jerky out of hamburger meat, one to make larger sausages, and the one I used to make the slim jims. It comes with several different kinds of jerky seasoning packets that I used one of and threw the rest of them away. I have my own jerky seasoning that I like better.
Stan
Stan
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copkid
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TX Sandman
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One question, Stan. The recipe says refrigerate after cooling. Do these have to be *kept* in the fridge? (I'm bettin' yes. The ingredients don't have all those funny -ide/-asic/-ate endin' words, after all. )
)Rob - TX Sandman
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
Midnight Blue Smokers BBQ Team
"...grilling is fun and tasty, but it isn't brain surgery and the patient won't die if you mess up."
Steven Raichlen
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