Homemade Beef Sticks Recipes

BEEF STICKS

Steps:

• In a large bowl, mix meat and remaining ingredients thoroughly.
• Divide into 1-pound portions and shape into logs.
• Wrap each log in culinary cheesecloth, securing ends with twist ties.
• Place on racks over jelly roll plan and bake at 325 degrees for about 2 hours, until firm.
• Remove cheesecloth and wrap sticks in aluminum foil.
• Serve thinly sliced on crackers or party rye or pumpernickel with spicy mustard.

BEEF STICKS

Steps:

• Grind the meat through a 3/16" (4.5 mm) grinder plate.
• Add the rest of the ingredients and mix well. I find that a stand mixer with a paddle attachment works very well for mixing.
• Stuff into 18-24 mm natural or collagen casings.
• Tie into 24" rings (24" total length, 12" top to bottom when the ring is formed).
• Transfer to the smoker and dry without smoke for 30-45 minutes at 110F, or until dry to touch.
• Raise the temperature to 130F and smoke for 2-3 hours or until the desired color is obtained.
• Transfer to a large pot with water preheated to 165F. Poach for 15 minutes or until the internal temperature reaches 154-158 F.
• Shower with cold water for about 5 min, then let cool down and dry.
• Cut into 6" sticks.
• Store in a refrigerator.

SPICY BEEFSTICK

Steps:

• In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
• For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
• Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.