1st time slim jims today!!.. Pics added

Discussion in 'Sausage' started by ldrus, Nov 19, 2011.

  1. ldrus

    ldrus Smoking Fanatic OTBS Member

    received my #1 cure and dextrose in the mail last night  running to the store in a few to get the rest of what i need

     will post pics as i go . one question  though........

    does it matter if i add all the seasonings to the  water/buttermilk  or add to to the meat and mix ?
    Last edited: Nov 19, 2011
  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think it spreads better when added to the liquid, and dissolved, but I guess it's not a set rule.

    However, I would definitely add the cure to the liquid, because you want that distributed throughout the meat---evenly.

    Then mix, and mix, and mix.

  3. ldrus

    ldrus Smoking Fanatic OTBS Member

    made up the meat and let it rest for about 2hrs in the fridge only because I'm anxious to taste them ... put in the smoker  at 150 deg  been in now 2 hrs just bumped up temp a little  using peach wood for smoke





  4. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    looks good so far. ya might want to allow some space between the coils of stick so the smoke will penetrate evenly
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great start!
  6. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Cool Beans

    Like Dan said, put some space in your coil. Touching you will get a spot and they might not get done where they touch.

    Your doing good.
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks real good Ikrus!!

    Nice Job !!!!!

    I agree about the spacing. 

    Even with my Unstuffed Beef Sticks, if any touch each other, there will be a light pink color there, instead of the dark mahogany like the rest of the stick.


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