My hybrid slim jim/landjeager snack sticks.

  • Regular Contributors

    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 water

    I grind 7mm first, then second gring 4mm.
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  • Regular Contributors

    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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