jimbo
03-07-2007, 06:34 AM
Hickory Sticks Slim Jims 25lbs
1oz. Prague powder 3oz. Paprika
2oz. Ground Mustard 1/4oz. Black Pepper
1/4oz. White Pepper 1/4oz. Ground Celery
1/4Oz. Mace 1Tbsp. Granulated Garlic
14Oz. Salt 4oz. Powdered Dextrose
14oz. fermento 25lbs meat
Sheep Casings Lean 80/20 Fat
20lb. venison & 5Lb. Fat
Grind meat through 1/8" plate. mix well and stuff in casings. Hang on rack and let rest for about 1/2 hour or until room temp. Place on preheated smoker at 120 deg. smoke for about 2-3 hours. increase temp and bring temp up to 160 deg. hold until inside temp reaches at least 150 deg. remove from smoker spray with cool water to cool and let bloom for about 1 hour at room temp. then refridgerate. taste best after refridgerated about 24 hours. can be frozen.
1oz. Prague powder 3oz. Paprika
2oz. Ground Mustard 1/4oz. Black Pepper
1/4oz. White Pepper 1/4oz. Ground Celery
1/4Oz. Mace 1Tbsp. Granulated Garlic
14Oz. Salt 4oz. Powdered Dextrose
14oz. fermento 25lbs meat
Sheep Casings Lean 80/20 Fat
20lb. venison & 5Lb. Fat
Grind meat through 1/8" plate. mix well and stuff in casings. Hang on rack and let rest for about 1/2 hour or until room temp. Place on preheated smoker at 120 deg. smoke for about 2-3 hours. increase temp and bring temp up to 160 deg. hold until inside temp reaches at least 150 deg. remove from smoker spray with cool water to cool and let bloom for about 1 hour at room temp. then refridgerate. taste best after refridgerated about 24 hours. can be frozen.