by sausagejoe » Wed Sep 15, 2004 11:41 am
Smokies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
11 1/3 grams cure
34 1/8 grams paprika
22 2/3 grams dry mustard
2 3/4 grams pepper
2 3/4 grams white pepper
2 3/4 grams ground celery
2 3/4 grams mace
4 grams garlic
3 1/2 ounces salt
1 5/8 ounces dextrose
5 5/8 ounces fermento
10 pounds ground chuck -- 80/20 mix
grind on 1/8
smoke at 110 for 8 hr.
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Mortens
Slim Jim Sausage Sticks
8 pounds lean beef, ground 1/8� plate
2 pounds pork back fat, 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 22-24 mm sheep casings. Form to desired
length. Smoke at 98-110�F for 8
hours. Hold at 110�F another 12 hours, then raise temperature until
internal meat temperature reaches
145�F. Allow to cool at room temperature about 8 hours, then refrigerate.
SLIM JIM
Slim Jim (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 oz. kosher salt
1 1/2 oz. powdered dextrose
6 oz. Fermento
10 pounds lean ground beef
The last two ingredients are for fermentation and may be omitted if you
don't want the tang. After you stuff the beef sticks, I recommend 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 145F internally. If you wish to modify
your current recipe for the dehydrator, or use this one in it (I highly
recommend it) just follow the temperature guidelines - 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. 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.