Smoked Beef Sticks Recipe

However using or buying a smoker to cook meat can be a bit of challenge and you have to know how to properly do it.

Smoked beef sticks recipe.

1 preheat smoker to 100 f. Upon stuffing beef sticks are smoked for a couple of hours until a desired color is obtained. Drape sausage on sticks pieces not touching. This recipe calls for curing salts.

Originally re posted by user pensrock at the bradley smoker forum. The same thing may happen if you decide to smoke beef sticks. First i get all my meat very cold by putting it in the freezer for 45 minutes. Snack sticks are the perfect solution.

I always enjoy the flavor of smoke on any meat that i prepare. Close top damper to open bottom damper to open and. After that time increase the temperature to about 120 125 degrees f and leave it like that for about 4 hours. Smoked for 3 5 hours using hickory internal temperature of 165 f.

Turn the sticks every two hours for best possible results. This is my go to recipe for snack sticks. 2 insert temperature probe in one stick. Casing beef sticks recipe.

Then finish up with a smoking temperature of 180 f. These beef sticks are made with either thin sheep casings expensive or with 18 22 mm edible collagen casings. Greg s spicy beef sticks 10 pound recipe 5 pound recipe available below. 3 run at 100 f for 1 hour with the dampers wide open.

Preheat the smoker to 100 degrees f and then put the beef sticks in plug in the probe and leave the meat for an hour. For the first 2 to 2 1 2 hours smoke the sticks at a temperature of 150 f to 160 f. Like all smoked sausages it is critical to keep the meat cold or the fat can separate and ruin the texture. It can turn out to be a little challenge for you and you have to know how to properly do it.

Ground beef with high fat content 12 oz. To fill the casings you need to use a meat gun like the jerky cannon. Put pan moistened sawdust on burner and smoke for 5 hours. Though i often prefer natural casings i tend to use collagen casings to make beef sticks 90 of the time.

Paul fowler uses at 70 30 beef pork mix and does not use the eca encapsulated citric acid mentioned in the original recipe below. 15 chicken thigh recipes for the instant pot this collection of top rated recipes highlights this versatilty featuring chicken thighs with international accents from chicken curry to cacciatore chicken teriyaki to chicken tagine biriyani and butter chicken and much more. How to smoke beef ribs in a smoker.