Homemade Beef Sticks Food

BEEF STICKS

Beef sticks image

Provided by Victor

Number Of Ingredients 10

Ingredients

3500 g beef chuck (about 7.7 lbs; 20/80 fat to lean meat)
7.5 g Cure #1 (about 1.5 level tsp)
45 g kosher salt (about 2.5 Tbsp)
6.5 g ground black pepper (about 2 tsp)
6 g granulated garlic (about 2 tsp)
8 g granulated onion (about 2 1/2 tsp)
42 g Fermento (about 6 Tbsp)
5 g dextrose (about 1 tsp; can be substituted for white sugar)
8 g mustard powder (about 1 Tbsp)
5 g celery seed (about 2 tsp)

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.

Nutrition Facts : Calories 156.66 kcal, Carbohydrate 0.6 g, Protein 16.45 g, Fat 9.88 g, SaturatedFat 4.3 g, Cholesterol 58.68 mg, Sodium 578.08 mg, Fiber 0.12 g, Sugar 0.16 g, ServingSize 1 serving

BEEF STICKS

Beef Sticks image

Now's the time to start watching the grocery ads for whole sirloin tip roasts. They usually weigh about 10 pounds, so the cost of making the beef sticks is minimized considerably if you can find a deal on the sirloin. These make great gifts, when presented with a small jar of homemade mustard and a pack of hamemade crackers! Buy the roast, have the butcher trim all the fat and grind into hamburger. Package the meat and freeze until holiday season, if you wish. The liquid smoke is optional, but if you use it, go easy - a little is a lot, with this ingredient. Makes 10 beef sticks

Provided by Wineaux

Categories Lunch/Snacks

Time 2h30m

Yield 50 serving(s)

Number Of Ingredients 6

Ingredients

10 lbs sirloin tip steaks, fat trimmed and ground into hamburger
2 1/2 tablespoons salt
2 tablespoons curry powder
3 -4 tablespoons peppercorns
1 1/2 tablespoons garlic powder
1 teaspoon liquid smoke (optional)

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.

Nutrition Facts : Calories 185.8, Fat 11.6, SaturatedFat 4.7, Cholesterol 68.2, Sodium 396.5, Carbohydrate 0.7, Fiber 0.2, Protein 18.6

SPICY BEEFSTICK

Spicy Beefstick image

Spicy beefstick, great for camping, tailgating, or just hanging out with buddies drinking beers.

Provided by BUCKS45

Categories Appetizers and Snacks Spicy

Time 6h15m

Yield 15

Number Of Ingredients 13

Ingredients

4 pounds ground beef
1 pound spicy pork sausage
2 ½ teaspoons mustard seed
2 ½ teaspoons liquid smoke flavoring
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
5 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
1 tablespoon cracked black pepper
1 tablespoon caraway seed
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons chili powder
2 teaspoons red pepper flakes

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.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 2.3 g, Cholesterol 90.8 mg, Fat 21.9 g, Fiber 0.8 g, Protein 24.9 g, SaturatedFat 8 g, Sodium 2680.7 mg, Sugar 0.4 g

BEEF ON A STICK

Beef on a Stick image

"My daughter's friend gave her this simply great-tasting marinade recipe," writes Lois Weigel from Mountain Home, Arkansas. "We made it healthier just by using a reduced-sodium soy sauce!"

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 kabobs.

Number Of Ingredients 9

Ingredients

1/3 cup reduced-sodium soy sauce
3 tablespoons honey
2 tablespoons canola oil
2 tablespoons cider vinegar
2 tablespoons hoisin sauce
1 tablespoon brown sugar
1-1/2 teaspoons Worcestershire sauce
2 garlic cloves, minced
1 boneless beef top sirloin steak (1-1/2 pounds), cut into 1-inch cubes

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.

Nutrition Facts : Calories 161 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 174mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges