Making Beef Snack Sticks

A grinder with a stuffing attachment allows you to pack the collagen cases carefully with your own seasoned beef mixture.

Making beef snack sticks.

Garlic salt 2 tsp. Mustard seed 2 tsp. Hickory smoked salt 5 tsp. Mustard seed 2 tsp.

Collagen a protein in the connective tissue of animals typically comes from the hide of cattle or sheep in the making of beef sticks. Cover and refrigerate overnight. Meat curing product must contain salt and sugar. Stop at 152 f internal temperature for fresh snack stick style.

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. 1 4lb beef roast 1 1lb pork roast 7 tbsp a c. Making mild beef sticks 1 place 5 pounds 2250 g of ground beef in a large bowl. Smoke 1 1 2 2 hours at 150 160 f.

Ground beef with high fat content 12 oz. Coarse black pepper 1 tsp. Hickory smoked salt 5 tsp. Garlic salt 1 tsp.

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. 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. Then bump temp up to 175 f till internal temperature measures 152 f.

Coarse black pepper 2 tsp. Continue until desired dryness or dehydrate further for slim jim like dryness. Choose ground beef with a high fat percentage. Cheddar cheese shredded 3 whole jalapenos collagen casings 2 tsp.

Lean meat will not work well.