Recipe

Putercops Slim Jims Recipe

Add Step-by-Step Photos	Recipediva / All my dishes 2 years ago Vacuum bags they freeze easier. As I said I made the 2nd clone and it was really good but you don;t have the snap from the casing since there is none and you have to pay close attention that you don;t overdry it and make it into a jerky texture.. ... More Prep:1m Cook:300m Servings:6	Recipediva
	slim jims

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organicmam

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kilby

Ingredients

Bill:

A guy I work with with is an avid smoker and emailed me these clones a few months ago he found on the net quite a while ago (he would smoke chocolate pudding if he could) and he said it definitley needs tweaking for your taste but tastes like the original and not the mild or pepperoni or hot depending on how long you smoke it. Also, you need to get casings that shrink with the product..

It makes a lot I must warn you. I haven't tried to make it yet but he has and it is pretty close and not the mechanically separated chicken and beef garbage you find on the label alyjo a bit on the smoky side.

The second recipe uses a food dehydrator and no smoking. That one is all together a different taste and really tastes closer than the smoked one. This one I have tried with success.Pretty good.

Have fun

Bill

Directions

Slim Jim clone 1

If you intend to make them regularly, you need to make up a batch of Prague Powder No. 1 which is:

1 oz of sodium nitrate to 16 oz of salt or 1.25 oz potassium nitrate to 1 lb of salt

Or you can buy it ready mixed from a sausage maker at a much higher price. If you mix your own, REALLY mix it. Put it into a container and shake and roll it for 5 minutes. Then LABEL it so that it is not used accidentally for table salt. Also remember that infants should not eat cured foods.

10 lbs of beef

4 T. HOT Hungarian paprika (if you can't find it use regular paprika but double the cayenne)

1 Cup powdered milk

1/2 Cup Powdered buttermilk

5 Tbs Hot mustard

5 Tbs Non-iodized sale

2 Tbs powdered sugar or corn starch (I use the corn starch for a smoother better held consistency)

2 Tbs Garlic powder

1 Tbs ground celery seed

1 Tbs Onion powder

1 Tbs ground cayenne pepper

2 tsp fresh ground black pepper

2 tsp Prague Powder No. 1

2 tsp allspice

1 tsp ground thyme

18 mm natural/collagen casing .

Summer Sausage If you have been making it already, then you know the process. Just make certain that you take it up to 145-150° during the smoking. If you smoke for 20-24 hours you will increase the tanginess of the taste. For less tangy, cut the smoking time in half.

Slim Jim clone 2 no casings using a dehydrator

makes 2 pounds

2 pounds of ground lean meat

½ tsp Mace

2 ½ Tbs. Paprika

1 3/4 Tbs. Ground mustard

1/4 tsp. Celery seed

1/4 tsp. Black pepper

1/4 tsp. White pepper

1/4 tsp. Red pepper

1 Tbs. Corn Syrup

Blend together with meat. Dehydrate 4 ½ - 5 hours on high setting I use an American Harvest Jerky gun that came with a round tip.