Best Homemade Beef Sticks Recipes

THE ORIGINAL SLIM JIM

Steps:

• Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.
• Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).
• Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.
• Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).
• Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.

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.

SPICY BEEFSTICK

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.

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.

BEEF ON A STICK

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.

HOMEMADE BEEF STICKS

Steps:

• 1. Mix all ingredients in a large bowl. Cover or wrap and put in refrigerator.
• 2. Knead for 5 minutes, everyday for 3 days. On the 4th day, make into 4 long rolls.
• 3. Bank in oven at 150 degrees for 9 hours.