Making Beef Snack Sticks

Garlic salt 2 tsp.

Making beef snack sticks.

Collagen a protein in the connective tissue of animals typically comes from the hide of cattle or sheep in the making of beef sticks. Cheddar cheese shredded 3 whole jalapenos collagen casings 2 tsp. 2 tsp. Continue until desired dryness or dehydrate further for slim jim like dryness.

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. Ground beef with high fat content 12 oz. 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. Smoke 1 1 2 2 hours at 150 160 f.

Lean meat will not work well. Choose ground beef with a high fat percentage. The process used to make a beef stick is like that used to make sausage. Hickory smoked salt 5 tsp.

Cover and refrigerate overnight. Making mild beef sticks 1 place 5 pounds 2250 g of ground beef in a large bowl. Mustard seed 2 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.

Coarse black pepper 2 tsp. Then bump temp up to 175 f till internal temperature measures 152 f. Meat curing product must contain salt and sugar. Coarse black pepper 1 tsp.

Hickory smoked salt 5 tsp. 1 4lb beef roast 1 1lb pork roast 7 tbsp a c. Garlic salt 1 tsp. A grinder with a stuffing attachment allows you to pack the collagen cases carefully with your own seasoned beef mixture.

You can mix stuff and then hold overnight if not using an additive like ascorbic acid or encapsulated citric acid.