Homemade meat sticks are like the pepperoni that you find in the store, but custom-made. They require some equipment to make, including a meat grinder, snack stick casings and a jerky gun, which are highly accessible tools. You could also replace a meat grinder with lean ground beef.
We’ll show you a recipe for beef sticks that’s quite basic and relatively easy to make. You can experiment on your own with venison snack sticks, jerky marinades and any snack stick seasoning recipe that you’d like to have.
Homemade beef sticks and how to make them
This beef stick recipe will require the following ingredients:
- 10 lbs. Beef Roast or Lean Ground Beef
- 1 ½ tbsp. Black Pepper
- 4 tbsp. Hot Pepper powder
- 1 tsp. Paprika
- 1 tbsp. Garlic Powder
- 1 tbsp. Hot Sauce
- 6 tbsp. Kosher or Pink Himalayan Salt
- 2 tbsp. Sugar
- 2 tsp. Pink Curing Salt
- 1 cup Water
Start by cooling your meat for about 30 minutes in the freezer. Next, using a sharp knife, cut it into cubes before passing it through the coarse plate of your meat grinder. Cool the mat again to make it easier to grind, this time using a smaller grinding plate.
Cool the cup of water as cold as possible, without freezing. Mix the remaining ingredients, except water, into the meat, by hand, working the meat for 5 minutes. Add the water and mix by hand again. Cool the meat for your snack sticks one final time, and grind again through the smallest plate of your meat grinder.
Before making snack sticks, decide on the size of casings you’d like to use. 16 mm or 3/8” casings should work just fine, with the proper sized nozzle attached to your snack stick stuffer. Fill your jerky gun, place a casing on the end of it, and fill it to the desired size. After filling each casing, tie it off using an appropriate length of string.
Dehydrating the beef stick recipe
Set your meat dehydrator to 160 degrees. This is the internal temperature required for safe consumption of your meat. This temperature setting will bring you the desired results within 8-12 hours, depending on the thickness of your beef sticks.
Check in at 8 hours to test the texture and flavor of your homemade beef sticks. For storage, seal them in zip-lock or vacuum-seal bags and place them in your freezer or refrigerator.
A deer jerky dehydrator is very effective for preparing large batches at once. This way, you can batch all of the work in one sitting and even make pork, beef and venison snack sticks without blending flavors. Using a large dehydrator that’s designed with an external air chamber will prevent each of the flavors from blending into each other.
You could also try using a jerky marinade. This could result in juicy, mouth-watering BBQ, teriyaki or other flavors of meat sticks, including wild game with apple cider vinegar, for a more tender result.
Your food drying machine should have the wattage power required to cook the size of batches you’re looking to make. Slim Jim jerky is a pork and beef stick that uses a smaller casing. You can make them as thick as you want, ensuring that your meat is cooked thoroughly.
A meat dehydrator will allow you to enjoy a variety of dried meats that are efficiently prepared for long-term storage!