Beef & Pork Snack Sticks (Slim Jim Style)

Thin, chewy, spicy sticks that hang on your hooks. The tang comes from encapsulated citric acid; the chew comes from a longer, low smoke. See sausage-making-basics.md for the shared method.

Meat & Fat

• 3 lb beef + 2 lb pork shoulder (a little leaner than a brat, but keep some fat for chew)

Cure & Seasoning

• 1 level tsp cure #1
• 2 tbsp kosher salt
• 1 tbsp paprika
• 2 tsp black pepper
• 1 tbsp garlic powder
• 1 tsp ground mustard
• 1–2 tsp cayenne (for Slim Jim heat)
• ½ cup ice water
• 2 tsp encapsulated citric acid (optional, mixed in last, for tang)

Method

1. Grind the cold meat medium-fine. Mix in the cure, salt, and seasonings with the ice water until tacky. Mix in the encapsulated citric acid last, right before stuffing (so it doesn't dissolve early).
2. Stuff into 19–21mm collagen casings and hang the long sticks on hooks.
3. Form a pellicle, then smoke low — starting at 130°F and stepping to 170°F — until the internal temp reaches 155–160°F.
4. Ice-bath and bloom. For more Slim-Jim chew, dry them a further day or two in the fridge, uncovered.

Notes

Encapsulated citric acid gives the signature tang without fermenting. Push the cayenne and add a little smoked paprika for a bolder, spicier stick.