Snack Stick Recipe Beef. Coarse black pepper 2 ½ tsp. Cover and refrigerate for at least 24 hours.
Coarse black pepper 2 ½ tsp. If you do not have a way to naturally smoke your snack sticks, you can add liquid smoke. Keep your meat and grinder parts super cold (below 34f) any liquid that is added to the mince needs to be ice cold.
For The First 2 To 2 1/2 Hours, Smoke The Sticks At A Temperature Of 150°F To 160°F.
Jaeger used 21 mm mahogany collagen for the casings. Step 2 for the next three days, knead the meat for 5 minutes, then return to the refrigerator. Mustard seed 2 ½ tsp.
On The Fourth Day, Knead,.
And contains the correct amount of sodium nitrite [quick cure]. Keep your meat and grinder parts super cold (below 34f) any liquid that is added to the mince needs to be ice cold. Or you can continue until you reach your desired dryness, or dehydrate further for slim jim like dryness.
After All, Homemade Beef Sticks Are More Delicious Than Those In The Market.
Coarse black pepper 2 ½ tsp. Cover and refrigerate for at least 24 hours. Mix beef, pork, bacon, salt, crush red pepper, black pepper, allspice, cayenne pepper, crushed fennel, whole fennel, and fast cure in a glass, ceramic, or plastic bowl.
Batch Of Beef Or Deer Snack Sticks.
Mix your very chilled meat till the mince becomes very tacky. Like all smoked sausages, it is critical to keep the meat cold or the fat can separate and ruin the. Before you decide to make your own beef sticks recipe , you should anticipate that the entire process requires a lot of effort, time and patience, but.
Mix All Spices And Cure#1 Into 1 Cup Of.
When we find them, we buy enough to make a batch of these. Healthy homemade ramen soup recipe easy healthy ramen noodle recipes healthy ramen noodle bowl recipe. This is my go to recipe for snack sticks.