Beef Snack Sticks Step By Step Guide

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

beef fat

🥗Healthier: olive oil

💰Cheaper: pork fat

Olive oil is healthier, and pork fat can be more affordable.

liquid smoke

🥗Healthier: smoked paprika

💰Cheaper: none

Smoked paprika can add a smoky flavor without the liquid.

cure #1

🥗Healthier: none

💰Cheaper: none

Cure #1 is essential for preservation and safety.

Remove pellicle from the beef shoulder muscles.

Cut the beef into pieces that fit into the grinder.

Add salt and cure to the beef pieces and mix well with a small amount of water for coverage.

Cover the mixture with plastic wrap and refrigerate for 24 hours.

Place the beef in the freezer until it's just about to freeze for a good grind.

Grind the beef using a 10 mm plate, then transfer to a small pan and return it to the freezer.

Swap the front plate to a 4.5 mm and perform a second grind.

Add pre-mixed seasonings to the ground beef, ensuring not to overwork it to avoid protein extraction.

Transfer the mixture into a stuffer, packing it down to eliminate air pockets.

Stuff the mixture into 21 mm collagen casings, pinching to seal without tying knots.

Place the stuffed casings on wire racks and refrigerate overnight to dry the casings.

The next morning, perform a dry cycle at 100°F for 1 hour.

After 1 hour, increase the temperature to 125°F for 1.5 hours while introducing smoke.

After 1.5 hours, raise the temperature to 135°F for 1 hour, then to 155°F for 1 hour, and finally to 160°F until the internal temperature reaches 155°F or higher.

Shock the sticks in an ice bath to stop shrinkage after cooking.

Dry off the sticks and perform a taste test.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary