Making Beef Snack Sticks

Mustard seed 2 tsp.

Making beef snack sticks.

With the cure in there the product will start to firm up and when you stuff the next day it will become next to impossible to get it out of most any stuffer. Garlic salt 1 tsp. Then bump temp up to 175 f till internal temperature measures 152 f. You can mix stuff and then hold overnight if not using an additive like ascorbic acid or encapsulated citric acid.

1 4lb beef roast 1 1lb pork roast 7 tbsp a c. Lean meat will not work well. Coarse black pepper 2 tsp. Cheddar cheese shredded 3 whole jalapenos collagen casings 2 tsp.

The process used to make a beef stick is like that used to make sausage. 2 tsp. Hickory smoked salt 5 tsp. Stuff into sheep casings or small stick size casings 17 19mm.

Mustard seed 2 tsp. Collagen a protein in the connective tissue of animals typically comes from the hide of cattle or sheep in the making of beef sticks. Stop at 152 f internal temperature for fresh snack stick style. Choose ground beef with a high fat percentage.

Instructions checklist step 1 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. A grinder with a stuffing attachment allows you to pack the collagen cases carefully with your own seasoned beef mixture. Meat curing product must contain salt and sugar. Cover and refrigerate overnight.

Hickory smoked salt 5 tsp. Legg snack stick seasoning 1 tsp prague powder 1 curing salt 19 21mm collagen casings for the sake of convenience i recommend the 21mm size whereas strongly advising against any. Coarse black pepper 1 tsp. Smoke 1 1 2 2 hours at 150 160 f.

Continue until desired dryness or dehydrate further for slim jim like dryness.