Slim Jims
Source of Recipe
the web
List of Ingredients
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
Recipe
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 145º 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.
Makes 10 lbs
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