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Last week Save-a-lot had ground turkey on for $0.99/lb I bought 20#
I took out 8# and semi thawed it and ground it with 2# of beef fat from a brisket I had trimmed
Added spices and stuffed into 19 mm collagen cases
linking into individual stix
into the smoker
all done
the recipe
Slim Jims
8 lbs.turkey 2 lbs. beef fat
5 Tbs. salt
2 tsp. cure
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 Tbs. celery seed, ground
1 Tbs. curry powder
1 ½ Tbs. black pepper, ground
1 ½ Tbs. garlic granules
2 Tbs. liquid smoke
1 cup milk powder
1 cup ice water
Grind meat through fine plate, mix with spices well. Stuff into 19 mm. collagen casings, tie into 8” links. Put in smoker( no smoke) to dry at 130 F for an hour, continue to smoke at 150 F for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 F and smoke until internal temp of 152. Let cool in smoker.
I took out 8# and semi thawed it and ground it with 2# of beef fat from a brisket I had trimmed
Added spices and stuffed into 19 mm collagen cases
linking into individual stix
into the smoker
all done
the recipe
Slim Jims
8 lbs.turkey 2 lbs. beef fat
5 Tbs. salt
2 tsp. cure
1 Tbs. white pepper, ground
1 Tbs. nutmeg
1 Tbs. celery seed, ground
1 Tbs. curry powder
1 ½ Tbs. black pepper, ground
1 ½ Tbs. garlic granules
2 Tbs. liquid smoke
1 cup milk powder
1 cup ice water
Grind meat through fine plate, mix with spices well. Stuff into 19 mm. collagen casings, tie into 8” links. Put in smoker( no smoke) to dry at 130 F for an hour, continue to smoke at 150 F for 3 hrs with heavy smoke, and slowly increase smoker temp to 175 F and smoke until internal temp of 152. Let cool in smoker.
nice job 
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