Making Beef Snack Sticks

The process used to make a beef stick is like that used to make sausage.

Making beef snack sticks.

Cover and refrigerate overnight. A grinder with a stuffing attachment allows you to pack the collagen cases carefully with your own seasoned beef mixture. Garlic salt 2 tsp. Continue until desired dryness or dehydrate further for slim jim like dryness.

Cheddar cheese shredded 3 whole jalapenos collagen casings 2 tsp. You can mix stuff and then hold overnight if not using an additive like ascorbic acid or encapsulated citric acid. Smoke 1 1 2 2 hours at 150 160 f. Stop at 152 f internal temperature for fresh snack stick style.

Garlic salt 1 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. Making mild beef sticks 1 place 5 pounds 2250 g of ground beef in a large bowl. 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.

Hickory smoked salt 5 tsp. Lean meat will not work well. Coarse black pepper 2 tsp. Coarse black pepper 1 tsp.

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. Meat curing product must contain salt and sugar. 1 4lb beef roast 1 1lb pork roast 7 tbsp a c. Then bump temp up to 175 f till internal temperature measures 152 f.

Collagen a protein in the connective tissue of animals typically comes from the hide of cattle or sheep in the making of beef sticks. Choose ground beef with a high fat percentage. Mustard seed 2 tsp. Hickory smoked salt 5 tsp.

Stuff into sheep casings or small stick size casings 17 19mm.