After all the sausage I've been making lately, my sons were wondering WHEN I was going to make some slim-jims or beef sticks? I wanted to make a product that had a good 'snap', good flavor without too much salt, and use good meat (no mystery stuff!) unlike some of the sticks one finds at the convenience stores.
So I ordered a few mixes from AC Legg ( all are gluten-free). I had on-hand some 19mm colored collagen casings so onward.....
Simple set up & ingredients. Got an early start this cool morning, about 5:00 am....
I decided to make two small (5lb) batches on the snack stick mix; one regular flavor, the other BBQ:
Two 5lb bags of good quality beef I cut up the night before, partially frozen:
First grind using the 4.5mm plate on the cabela grinder:
Since these were small loads I mixed by hand ('old-school'). On bigger batches, I'd break out the 'bucket mixer.'
All mixed & ready for one final grind:
Final grind through my new 3.0mm plate:
I used the cabela grinder 'speed stuffer' attachment (designed for diameters less than 20mm) for stuffing these sticks. I usually use the 'Water Cannon' for bigger loads (10lbs+) but this method worked out pretty well for a first time.
I ran out of the 19mm collagen casing near the end so grabbed a couple of collagen rings to make two larger sausages:
By 7:30 am, they're loaded in the smoker. Plan was to do 2-3 hours of hickory with a progressive increase in the temps:
One hour in...
After nearly four hours,almost noon, the IT reaches 160° so out they come.
The larger 'rings' are still hovering around 145° so they still need some more time. They are picking up some nice color.
About an hour later, they hit the 160° mark and I pull them to bloom.
Sample time: My sons all tried the sticks & the feedback I'm getting is very good! Real nice texture to the sticks, just the right amount of saltiness. Casings have a good snap. The BBQ is probably my favorite of the two.
All these will sit in my fridge overnight and tomorrow I'll decide how I'll store these stix.
Today, I cut some up & put 'em in a plastic container. poked a few holes in the top and will keep them in the fridge for now.
We'll see how long they last. ;)
I'm very happy with the results! Considering my last two sausage-making fiascos, I'm glad to have a winner!
Kevin