Slimm Jimmy Snack Stick
Did you know that the legendary “Slim Jim” was created in the basement of Adolph Levis during the Great Depression. I’m not claiming that the following recipe is going to produce the next great Slim Jim, but it has earned good reviews among the folks who were gracious enough to give it a try. Kids and adults both love these.
4 1/2 lbs beef chuck (2.1 kg)
1/2 lb fresh beef fat (227 g)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1 tsp ginger powder (2.3)
1 tsp celery seed, ground (2.7 g)
1 tsp onion powder (3.6 g)
1 tsp liquid smoke, optional (5 ml)
1 1/2 tsp dry mustard powder (3.45 g)
1 1/2 tbsp ground black pepper (11.3 g)
2 tbsp paprika (14.4 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
22-24mm prepared sheep casing (or 21mm smoked collagen casing)
1. Chill beef and fat to 34°F (1°C), grind one time through a 3/16” (5 mm) plate.
2. Combine ground meat with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff meat batter into casings, twist into 18” (46 cm) links, refrigerate product overnight to cure.
4. Next day, hang sticks in preheated 130°F (54°C) smoker, vents wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually raise (in half hour increments) smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until snack sticks reach an internal temperature of 152°F (67°C)*.
7. Upon reaching 152°F (67°C), remove sticks, shower with cold water until internal temperature drops to 110°F (43°C).
8. Hang slimm jimmy snack sticks at room temperature for 1 hour to bloom.
9. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.
You can skip the shower altogether and allow the jalapeno snack sticks to cool at room temperature for about an hour. This will produce the shriveled appearance symbolic with commercially produced smoked sausage sticks.
Hunters may use lean venison trim in place of the beef chuck to produce first-rate slimm jimmy sticks. Use 85% lean venison trim to 15% beef fat.
*You may use soy-protein concentrate in place of non-fat dry milk.