2 pounds pork back-fat, grind with 1/8″ plate
6 tablespoons ground mustard
8 pounds lean beef, grind with 1/8″ plate
2 level teaspoons Prague Powder #1 (Modern Cure)
4 tablespoons paprika
6 ounces Fermento
1 teaspoon ground black pepper
1 teaspoon granulated garlic
1 teaspoon ground celery
3-1/2 ounces kosher salt
1 tablespoon mace
1-1/2 ounces powdered dextrose
1 teaspoon ground white pepper
GRINDING and TRIMMING:
Trim off excess fat, remove all blood clots, bone, sinews, cords, etc. and throw out. Grind all the lean meat through a 3/8″ grinder plate and all the fat meat through 3/16″ plate. Place in mixing tub, adding all the ingredients and mixing until evenly distributed.
STUFFING:
Slim Jims should be stuffed into smaller-size casing, preferably 18-22 mm. These are available in natural sheep or man-made collagen casings. Sausage then is placed on smokehouse sticks and spaced properly. Dry the sausage as follows:
As you stuff the sausage, it normally is hung on the sausage sticks in the room where you are working. By the time you are finished stuffing the sausage, much of it already is dry. You may then put it in a preheated smokehouse at 130 °F with dampers wide open for about 1 hour or until casings are dry and starting to take on a brown color. Or, you may place sausage in a cooler and leave until the casings are dry.
SMOKING:
Mix all ingredients, stuff into 18-22 mm sheep casings. Form to desired length. Smoke at 100-110° F for 8 hours. Remove smoke and hold at 110° F another 12 hours, then raise temperature to 180° F and cook until the internal meat temperature reaches 145° F. Allow to cool at room temperature about 8 hours, then refrigerate, freeze or eat.