Slim Jim Sausage Sticks

Brats & Sausages

Ingredients

8 pounds lean beef, ground 1/8” plate
2 pounds pork backfat, ground 1/8” plate
2 level teaspoons Prague Powder #1
6 tablespoons ground mustard
4 tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground celery
1 tablespoon mace
1 teaspoon granulated garlic
3 1/2 ounces kosher salt
1 1/2 ounces powdered dextrose
6 ounces Fermento

Directions

Mix all ingredients, stuff into 22-24mm sheep casings. Form to desired length. Smoke at 98-110ºF for 8

hours. Hold at 110ºF another 12 hours, then raise temperature until internal meat temperature reaches

145ºF.Allow to cool at room temperature about 8 hours, then refrigerate.