Making Beef Snack Sticks

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.

Making beef snack sticks.

Then bump temp up to 175 f till internal temperature measures 152 f. 2 tsp. Hickory smoked salt 5 tsp. Garlic salt 2 tsp.

Meat curing product must contain salt and sugar. You can mix stuff and then hold overnight if not using an additive like ascorbic acid or encapsulated citric acid. 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. Cheddar cheese shredded 3 whole jalapenos collagen casings 2 tsp.

Lean meat will not work well. Cover and refrigerate overnight. Hickory smoked salt 5 tsp. Mustard seed 2 tsp.

Continue until desired dryness or dehydrate further for slim jim like dryness. A grinder with a stuffing attachment allows you to pack the collagen cases carefully with your own seasoned beef mixture. Mustard seed 2 tsp. Garlic salt 1 tsp.

Coarse black pepper 2 tsp. 1 4lb beef roast 1 1lb pork roast 7 tbsp a c. 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.

Stuff into sheep casings or small stick size casings 17 19mm. Collagen a protein in the connective tissue of animals typically comes from the hide of cattle or sheep in the making of beef sticks. Smoke 1 1 2 2 hours at 150 160 f. The process used to make a beef stick is like that used to make sausage.

Choose ground beef with a high fat percentage.