Here's the few I have (or go up to my first post in this thread and click on the blue text "Here's a page". It'll take you to a long list of sausage recipes). The ground anise seed in the last recipe adds a nice flavor element.
Slim Jims (10 pound recipe)
2 level tsp. Prague Powder #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. kosher salt
1 1/2 ozs. powdered dextrose
6 ozs. Fermento
10 pounds lean ground beef
This is the Kutas recipe. The last two ingredients are for fermentation and
may be omitted if you don't want the tang. After you stuff the beef sticks,
he recommends smoking at 90-110 F for 8 hours and letting it go at this
temperature for another 12 if you want the tang to fully develop. Then you
raise the smokehouse temperature until the meat reaches 145? internally.
If you wish to modify your current recipe for the dehydrator, or use this
one in it (I highly recommend it, I've made it several times), just follow
the temperature guidelines - IOW, keep the temperature under 110 for 8 to 20 hours, then crank it up to cook the sausage at the very end. What you've probably been doing is following the same procedure as for jerky, at 145 until dry, and have been ending up with jerky in a casing. Beef sticks will not be as dry as jerky, hence the lower temperature. FWIW, I use the Prague Powder #1 and make jerky at 120 and it is much more flavorful than the stuff dried at 145 like most recipes call for. Under 140, the curing powder is absolutely necessary to prevent the growth of botulism.
Dried Sausage Sticks (Slim Jims)
For 10 pounds
10 pounds of lean beef, any type of cut will do.
2 level tsp Prague Powder #1
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
1 Tbsp mace
1 tsp granulated garlic
1 Tbsp granulated onion
2 1/2 ounces salt
1/2 tsp marjoram
1 tsp ground ginger
1/4 cup molasses/Dark corn syrup/cane syrup
6 ounces fermento or powdered buttermilk
Partially freeze the meat, grind through small holed plate.
Add all spices above and mix very, very well.
Stuff into 24-24mm sheep casings or collagen casings. Preheat smoker to ~100 degrees, hang sausages inside and smoke for 8 hours.
Increase temperature to about 165 degrees and hold until internal temperature reaches 145 degrees.
Remove, cold shower until almost room temperature, dry and cut into 6 to 9 inch pieces.
Smoked Pepperoni Sticks:
Ingredients for 10 pounds:
I use lean pork butts or lean chuck roast, depending on whether I want pork or beef pepperoni
2 level teaspoons Prague Powder #1
4 Tablespoons salt
1/4 cup molasses/dark corn syrup/cane syrup... I prefer the cane syrup but's kinda hard to get in the NW.
1 heaping tablespoon ground hot pepper
3 Tablespoons ground mustard
1 teaspoon ground allspice
1 teaspoon ground black pepper
1 teaspoon ground white pepper
6 teaspoons ground anise seed
1 cup of soy protein concentrate (or soy flour or powdered milk)
~ 1 pint of water, ice cold
6 ounces of fermento or powdered buttermilk
<My best was when I used 3 ounces of powdered buttermilk and 1 pint of clumpy (2 week old) buttermilk left over from a carton I had in the fridge. This is in place of the 6 ounces of fermento and the water... It is hard for me to get this, my wife chucks it if it's not all used in the first week, so I gotta bury it in the back...>
Grind the meat with a 3/16 inch plate and place it and all ingredients into mixing tub, and mix well.
Stuff into casings. I use 20-22 cm collagen or sheep casings.
Place the sausages into a 125 degree smoker, with damper wide open and no smoke until casing is dry.
Close the damper to about 1/4 and raise temperature to 165 degrees, applying heavy smoke. when internal temperature reaches 145 degrees, remove and rinse with cold water until internal temperature is about 90 to 100 degrees.
Hand dry, cut to size and package. This keeps real well frozen (if it lasts long enough). I usually just put in the fridge and let the kids snack on it at home or for school snacks. They tell me all their friends are jealous.
B's 'n Q's