Free Shipping $49+ | FREE Sample With Every Order

Smoked Beef Sticks

 

 Suggested Ingredients  

25 Lb. Meat Batch

25 Lbs. 90% Extra Lean Beef Trims
1 Package - B Unit No. 493 Hot Snack Stick Seasoning
2-3 Cups Distilled Water

Instructions:

1) Grind all meat through ⅜" plate, then regrind through ⅛" plate.
2) Add cure to water, mix into meat.
3) Add seasoning into meat and mix thoroughly approx. 4-6 minutes until meat becomes tacky.

4) Stuff into 22-24 MM or 24-26 MM sheep casings or 21 MM collagen casings.

Smoking Procedure

1) Preheat smoker to 100˚F; drape sausage on sticks - pieces not touching.
2) Insert temperature probe in one stick.
3) Run at 100˚F for 1 hour with the dampers wide open.
4) After an hour, increase temperature to 125˚F; put ¾ pan moistened sawdust on burner and smoke for 5 hours. Close top damper to ⅛ open, bottom damper to ¾ open and increase temperature to 170˚F and close dampers.
5) Cook until internal temperature reaches 150-155˚F.

6) Turn OFF smoker and let cool to 100˚F. Remove to cooler.

Older Post
Newer Post

1 comment

  • When using venison instead of 90% lean beef, what should one mix with venison and what rate to achieve similar fat ratio? Also can one grind meat just once with 3/16 inch grinder plate?

    Kevin Subart

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

15% off your first order

Subscribe for instant savings, exclusive offers, tasty recipes and other great meat processing content.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now