Number Of Ingredients 10 Steps:
Grind the meat through a 3/16" (4.5 mm) grinder plate. Add the rest of the ingredients and mix well. I find that a stand mixer with a paddle attachment works very well for mixing. Stuff into 18-24 mm natural or collagen casings. Tie into 24" rings (24" total length, 12" top to bottom when the ring is formed). Transfer to the smoker and dry without smoke for 30-45 minutes at 110F, or until dry to touch. Raise the temperature to 130F and smoke for 2-3 hours or until the desired color is obtained. Transfer to a large pot with water preheated to 165F. Poach for 15 minutes or until the internal temperature reaches 154-158 F. Shower with cold water for about 5 min, then let cool down and dry. Cut into 6" sticks. Store in a refrigerator.
Time 6h15m Yield 15 Number Of Ingredients 13 Steps:
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. Cover, and refrigerate overnight. For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil. Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.
Time 25m Yield 6 kabobs. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine the first eight ingredients; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Time 2h30m Yield 50 serving(s) Number Of Ingredients 6 Steps:
In a large bowl, mix meat and remaining ingredients thoroughly. Divide into 1-pound portions and shape into logs. Wrap each log in culinary cheesecloth, securing ends with twist ties. Place on racks over jelly roll plan and bake at 325 degrees for about 2 hours, until firm. Remove cheesecloth and wrap sticks in aluminum foil. Serve thinly sliced on crackers or party rye or pumpernickel with spicy mustard.
More about “beef sticks recipes”
Time 8h6m Yield 32 serving(s) Number Of Ingredients 10 Steps:
Slice steak diagonally across grain into 1/8 inch thick strips. Place in a large heavy-duty zip-top plastic bag. Set aside. Combine hoisin sauce and remaining 8 ingredients; stir well. Pour marinade over steak, seal bag securely. Marinate in refrigerator 8 hours, turning occasionally. Remove steak from marinade, discarding marinade, thread steak onto 32 (6 inch) wooden skewers. Broil strips 3 inches from heat 2 to 3 minutes on each side or to desired degree of doneness. Note: Unlike metal skewers, wooden skewers can burn under the broiler. make sure you soak wooden skewers in water at least 10 minutes before threading food onto them to prevent any flare-ups.
