Spicy Beefstick Recipes

BEEF STICKS

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.

BEEF STICKS

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.