The Original Slim Jim Recipe

Name: The Original Slim Jim
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lamb intestine casing (4 feet long); 2 1/2 pounds top round chuck, cubed; 1 pound beef fat, cubed; 3 tablespoons paprika; 2 teaspoons black pepper; 2 teaspoons cayenne pepper; 1/2 teaspoon ground coriander; 1 teaspoon ground fennel seeds; 1 teaspoon No. 1 curing salt; 4 tablespoons kosher salt; 2 teaspoons sugar; 1 clove garlic, peeled and smashed; ⅓ cup lactic-acid starter culture

Servings: persons

1 lamb intestine casing (4 feet long)
2 1/2 pounds top round chuck, cubed
1 pound beef fat, cubed
3 tablespoons paprika
2 teaspoons black pepper
2 teaspoons cayenne pepper
1/2 teaspoon ground coriander
1 teaspoon ground fennel seeds
1 teaspoon No. 1 curing salt
4 tablespoons kosher salt
2 teaspoons sugar
1 clove garlic, peeled and smashed
⅓ cup lactic-acid starter culture

1
Rinse salt off the sausage casing.
2
Soak in ice water for at least 1 hour.
3
Combine meat and fat.
4
Run the mixture through a meat grinder into a large bowl, using the finest setting.
5
Add all ingredients, along with one cup of ice water.
6
Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).
7
Rinse casing one last time.
8
Choose the narrowest gauge tube of your sausage press.
9
Splash the tube with ice water, then pull the casing over it.
10
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.
11
Preheat an electric smoker to 100 degrees.
12
Hang sausage in the smoker for 22 hours.
13
Temperature should never dip below 90 degrees or go above 110 degrees.
14
After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).
15
Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours.
16
Cut sausage into 4-inch lengths.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lamb intestine casing (4 feet long), 2 1/2 pounds top round chuck, cubed, 1 pound beef fat, cubed, 3 tablespoons paprika, and more.

Yes, The Original Slim Jim falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

The Original Slim Jim

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions