Recipe from Bruce Aidells
Adapted by Manny Howard
- Total Time
- 27 hours 45 minutes
- Rating
- 3(13)
- Notes
- Read community notes
Featured in: FOOD: ADOLPH LEVIS, B. 1911; A Tricky Stick
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Ingredients
Yield:16 servings
- 1lamb intestine casing (4 feet long)
- 2½pounds top round chuck, cubed
- 1pound beef fat, cubed
- 3tablespoons paprika
- 2teaspoons black pepper
- 2teaspoons cayenne pepper
- ½teaspoon ground coriander
- 1teaspoon ground fennel seeds
- 1teaspoon No. 1 curing salt
- 4tablespoons kosher salt
- 2teaspoons sugar
- 1clove garlic, peeled and smashed
- ⅓cup lactic-acid starter culture
Nutritional analysis per serving (16 servings)
402 calories; 37 grams fat; 18 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 16 grams protein; 254 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.
Step
2
Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).
Step
3
Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.
Step
4
Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).
See AlsoWhat Are Beef Sticks Made Of?Step
5
Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.
Ratings
3
out of 5
13
user ratings
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Private Notes
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Cooking Notes
GP
Is the 22 hours with smoke ? What type of wood? I'm guessing it's just a few hours of actually smoking the sticks?
PeachyP
Who is looking for easier?
longboi69
Would be easier to buy 27 slim Jims.
PeachyP
Who is looking for easier?
kc
I wouldn't make this recipe on a bet. The 22 hour ferment at 100°F is right on the edge of safety for the degree-hour limit (one should check pH), but what really puts me off is the salt content at nearly 5%. And a third of a cup of "lactic acid starter culture?" I can't imagine that the author ever made this, or had an experienced person review it. Where do people get these recipes? What would Bruce Aidells say if he knew his name was attached to this?
jim
22 hour ferment with cure #1 isn't a food safety hazard. But yeah - that salt seems really high
GP
Is the 22 hours with smoke ? What type of wood? I'm guessing it's just a few hours of actually smoking the sticks?
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