How to Make Beef Sticks With Vegetables

Is there a better American snack than beef hasty or beef sticks? Hardly. It's no surprise that these 2 snacks are then ubiquitous and have achieved a cult condition in this country. Both come up with a multitude of flavors and textures to satisfy various tastes.

A lot of commercially prepared beef sticks take a long shelf life and require no refrigeration. This is achieved by adding salt and increasing acidity, by a lot. Most of them, I observe, are overly acidic for my sense of taste. Those that aren't, they need to be refrigerated, which is fine. Then there is the taste and the flavor. You may notice a perfectly tasty beefiness stick simply it may exist as well acidic, or it may exist the other way around.

Making beef sticks

So, what'due south the solution? You guessed information technology right, make your own beef sticks. They are surprisingly easy to make at home. My recipe started from the sausage stick recipe published past Rytek Kutas in his Dandy Sausage Recipes and Meat Curing book. I tried that recipe many years ago and transformed information technology into what I now consider the best beef stick recipe, for my taste at least.

This recipe requires fresh beefiness chuck, 20/80 fat to meat ratio, though any beef cut can be used. The spices are fairly basic and not overpowering. I likewise use just a bit of fermento to add just a touch of a tang. Fermento tin be skipped though, I sometimes omit it and the final production is just as good, with a slightly different sense of taste profile. Rytek Kutas'south recipe is quite heavy on fermento by the mode, about 3 times as much as what I use in my recipe.

These beefiness sticks are made with either sparse sheep casings (expensive), or with 18-22 mm edible collagen casings. Though I ofttimes adopt natural casings, I tend to use collagen casings to brand beefiness sticks 90% of the time.

Upon stuffing, beef sticks are smoked for a couple of hours, until a desired color is obtained. I use hickory or pecan, those work very well.

After smoking, the sausages are poached in hot water to bring the internal temperature to 152F.

I tried 'baking' them in the smokehouse showtime, just gave upwards after 40 minutes as the internal temperature was rising very slowly and the fat well-nigh surface started to melt.

Fully cooked beefiness sticks are showered in cold h2o, dried, and refrigerated.

• 3500 g beef chuck about 7.vii lbs; 20/lxxx fat to lean meat
• 7.v g Cure #one about 1.5 level tsp
• 45 grand kosher salt almost 2.5 Tbsp
• 6.five 1000 ground blackness pepper most ii tsp
• six g granulated garlic about two tsp
• 8 grand granulated onion well-nigh 2 i/2 tsp
• 42 k Fermento nigh 6 Tbsp
• 5 g dextrose about i tsp; can be substituted for white sugar
• eight thou mustard powder about 1 Tbsp
• 5 g celery seed virtually two tsp

• 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 xviii-24 mm natural or collagen casings.

• Tie into 24" rings (24" total length, 12" tiptop to bottom when the band is formed).

• Transfer to the smoker and dry without smoke for xxx-45 minutes at 110F, or until dry to touch.

• Raise the temperature to 130F and smoke for 2-iii hours or until the desired color is obtained.

• Transfer to a big 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, and then allow absurd down and dry.

• Cut into six" sticks.

• Store in a refrigerator.

Calories: 156.66 kcal | Carbohydrates: 0.6 k | Poly peptide: 16.45 chiliad | Fat: 9.88 thousand | Saturated Fat: 4.3 m | Cholesterol: 58.68 mg | Sodium: 578.08 mg | Potassium: 291.51 mg | Fiber: 0.12 g | Sugar: 0.16 chiliad | Vitamin A: xi.06 IU | Vitamin C: 0.07 mg | Calcium: 18.96 mg | Iron: 1.88 mg

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Source: https://tasteofartisan.com/beef-sticks/

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