Beef Pepperoni Sticks: Start to Finish

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a budget-friendly option.

peas

🥗Healthier: green beans

💰Cheaper: frozen peas

Green beans are nutritious, while frozen peas are often cheaper.

Prepare the spice blend for the beef snack sticks.

Measure 90 grams of plain salt and set aside.

Measure 120 grams of non-fat powdered milk and set aside.

Measure 35 grams of paprika and set aside.

Measure 10 grams of cayenne pepper and set aside.

Measure 10 grams of crushed red pepper flake and set aside.

Measure 15 grams of ground black pepper and set aside.

Grind 10 grams of fennel seed in a coffee grinder and set aside.

Measure 10 grams of garlic powder and set aside.

Measure 15 grams of sugar and set aside.

Measure 34 grams of encapsulated citric acid and set aside for later.

Measure 11 grams of pink cure number one and hold back for mixing with liquid later.

Select beef head meat as the fatty component for the sausage, noting it is 75-85% fat.

Partially freeze the beef head meat to make it easier to grind.

Double grind the leaner pieces of beef to avoid chewiness.

Add enough lean beef (top round) to achieve a 30% fat content in the mixture.

Measure 250 milliliters of cold water.

Dissolve the pink cure number one in the cold water.

Mix half of the spice blend into the water and stir, then add the rest of the spices and mix again.

Mix the meat and spices for about 10 minutes until the mixture is sticky.

Fry a small test patty to check for flavor and adjust seasonings if needed.

Refrigerate the sausage mixture overnight to let the cure work.

Prepare the 10-pound stuffer for sausage stuffing.

Use 21 millimeter collagen casings for the snack sticks.

If the mixture has set too firm, loosen it up with a little water before stuffing.

Add the encapsulated citric acid to the sausage mixture right before stuffing.

Stuff the casings with the sausage mixture, packing it tightly and minimizing air pockets.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary