How to Make Slim Jims

You buy the tall, fun snack at supermarket checkout stands and at gas station mini-marts. Looks easy to make, right? If you love that tangy taste of beef jerky, check out this recipe for making it yourself. Any time you're grinding your own beef, you know you've found a recipe that isn't for the meek. This is a complex process that requires sheep casings and a smokehouse. It is not the typical work of an everyday housewife; but if you're a beef jerky super freak, enjoy this path toward making your favorite snack.

Things You'll Need

• 2 tsp. Prague Powder No 1
• 6 tbsp. ground mustard
• 1 tsp. ground white pepper
• 1 tbsp. mace
• 3 1/2 oz. salt
• 6 oz. Fermento
• 4 tbsp. paprika
• 1 tsp. ground black pepper
• 1 tsp. ground celery
• 1 tsp. granulated garlic
• 1 1/2 oz. powdered dextrose
• 10 lbs. beef chuck

Instructions

How to Make Slim Jims

1. Chill meat to 32 degrees F so that it won't smear when ground through a 1/8 inch grinder plate.

2. Mix spices well into meat for 2 minutes.

3. Stuff into 22 mm sheep casings. Casings should be 6 or 9 inches long.

4. Place in a smokehouse at 98 to 110 degrees F, with cold smoke applied for 8 hours. Raise smokehouse until it reaches 145 degrees F. Remove from smoker and place in dry room at 55 degrees F.

Tips & Warnings

• For beef jerky with a sharper flavor, leave in smokehouse for additional 12 hours at 98 degrees before raising temp to 145 F.