Homemade Beef Sticks Recipes

Steps:

• Mix all ingredients together in a bowl.
• Form into 2 rolls about 1-1 1/2 inch thick. Wrap each tightly in foil.
• Refrigerate for 24 hours to allow it to cure.
• When ready to bake, poke holes along the bottom of foil roll to allow grease to drip out while it bakes.
• Place rolls on a rack that has been placed on a foil lined cookie sheet.
• Bake at 350 degrees for 1 1/2-2 hours.
• Cool and slice thin to serve with cheese and crackers.
• Variations: add chopped jalapeño and cheese etc.

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.

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.

Steps:

• 1. Mix all ingredients in a large bowl. Cover or wrap and put in refrigerator.
• 2. Knead for 5 minutes, everyday for 3 days. On the 4th day, make into 4 long rolls.
• 3. Bank in oven at 150 degrees for 9 hours.

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.