How to: Homemade Beef Snack Sticks

beef jerky seasoning

🥗Healthier: homemade spice blend

💰Cheaper: store-brand seasoning

Homemade blends can reduce costs and control sodium.

beef collagen casings

🥗Healthier: natural casings

💰Cheaper: no casing (forming sticks by hand)

Natural casings can be more accessible and economical.

Cube the beef and pork before seasoning.

Pre-season the meat with the seasoning from the stick sausage kit, ensuring all pieces are coated.

Grind the pre-seasoned meat using a grinder, switching to a 3/16 inch plate for a finer grind.

Add water to the ground meat and mix until the mixture becomes loose and starts to bind together, indicating protein extraction.

Stuff the mixture into 21 millimeter collagen casings, leaving the end open to prevent air pockets.

Fill the casings carefully, ensuring no air pockets form and being cautious not to overstuff them.

Cut the casings into desired lengths using a sheet pan as a guide.

Thread a hanging stick through the casings for support when placing in the smoker.

Arrange the sticks in the smokehouse, ensuring they are spaced at least an inch and a half apart for airflow.

Add moistened sawdust to the smoker and create a funnel for even burning.

Close the smoker door and smoke the sticks for 4 to 5 hours, aiming for an internal temperature of 150 to 156 degrees.

Prepare an ice bath and place the smoked sticks in it for about 10 minutes to cool down.

Remove the sticks from the ice bath and let the water drip off.

Cut the sticks to desired lengths and place them on a baking sheet for drying.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens