Putercops Slim Jims Recipe

How to make it

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• 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.
• After dehydrating, I cut them into 6 inch pieces.
• I also vacumn pack them.
• These have nothing to preserve them. Can also be frozen.