Here's one I posted in the "BEEF" section on Slim Jims...
Here's how I do it....I use either 100% beef, or a 50/50 pork/beef. I think I prefer the 50/50 myself. If I use all beef, I use the 80/20 I get from Sams Club, if using 50/50, I will use the 90/10 beef, and ground pork butt will give about the right fat content. I have always used the Leggs snack stick seasoning with good results. I tried the recipe from Rytek Kutos's book, but found it pretty bland... I always have consistent results from Leggs seasonings. Another option that is good is to add some shredded cheese and chopped jalapenos to the mix, about 10-12% cheese by weight and about 1/4-1/3 cup dehydrated jalapenoes to taste ( I reconstitute them before adding to the meat). If using just the Leggs seasonings, I always add some cayenne pepper for some added heat. It will help in stuffing to add extra water to the meat block..I add 3 cups ice water to 10 lbs. of meat, otherwise stuffing into 18mm casings can be a work out!
Once stuffed, I hang them in the smoke house for about 1-1.5 hours at 110-120f to dry out the casings. When the sausage gets to about 100-110f I will rasie temps to 145-150 and apply heavy smoke for several hours, and then raise temp of smoke house to 165. When the slim Jims temp temp is 142-145 I will remove the smoke and put a pot of boiling water on the burner and steam until they are 152-155, remove them and give a cold water washdown. Steaming them greatly reduces the time in the smoke house and improves the bite of the sausage. Once you start steaming them, they are usually done in 20-30 minutes verses another 3-4 hours without the steam.
Meat ground up, and ready to season and stuff:
All stuffed and ready for the smoke house:
In the smoke house with smoke just started:
Hanging out to "bloom" after cold water washdown:
Cut up and ready to pack:
All vacuum sealed and ready for freezer or to give to friends:
Dave
