My hybrid slim jim/landjeager snack sticks.
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This is my go to recipe. I use 17mm collagen casings.
3lb pork butt or picnic.
2lb 85/15 ground beef
2 TBSP + 1 tsp Pickling salt
2 tsp MSG
1 tsp cure#1
1/2 tsp ground white pepper
2 tsp ground black pepper
1 tsp garlic powder
2 tsp coarse ground caraway seed
1 tsp coarse ground celery seed
2 tsp crushed red pepper flake
1/2 tsp ground coriander
1 TBSP dextrose
1 TBSP corn syrup solids
1/2 cup Fermento
2/3 cup distilled waterI grind 7mm first, then second gring 4mm.
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This is my go to recipe. I use 17mm collagen casings.
3lb pork butt or picnic.
2lb 85/15 ground beef
2 TBSP + 1 tsp Pickling salt
2 tsp MSG
1 tsp cure#1
1/2 tsp ground white pepper
2 tsp ground black pepper
1 tsp garlic powder
2 tsp coarse ground caraway seed
1 tsp coarse ground celery seed
2 tsp crushed red pepper flake
1/2 tsp ground coriander
1 TBSP dextrose
1 TBSP corn syrup solids
1/2 cup Fermento
2/3 cup distilled waterI grind 7mm first, then second gring 4mm.
2 hours at 110F (dehydrator)
2 hours at 130F (smoke)
About to go back in the dehydrator for another 8 hours.
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