How Long for Beer Sticks on Dehydrate Beef

Is in that location a better American snack than beef hasty or beef sticks? Hardly. Information technology'south no surprise that these two snacks are and then ubiquitous and accept 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 have a long shelf life and require no refrigeration. This is achieved by adding common salt and increasing acidity, past a lot. Most of them, I find, are overly acidic for my taste. Those that aren't, they need to be refrigerated, which is fine. Then there is the taste and the flavor. You lot may detect a perfectly tasty beef stick but it may be too acidic, or it may be the other way around.

Making beef sticks

And so, what'south the solution? You guessed it right, make your own beefiness sticks. They are surprisingly easy to make at habitation. My recipe started from the sausage stick recipe published by Rytek Kutas in his Great Sausage Recipes and Meat Curing book. I tried that recipe many years agone and transformed it into what I now consider the best beefiness stick recipe, for my taste at least.

This recipe requires fresh beefiness chuck, 20/80 fatty to meat ratio, though whatsoever beef cutting can be used. The spices are adequately basic and not overpowering. I also utilise merely a chip of fermento to add together merely a touch of a tang. Fermento can exist skipped though, I sometimes omit information technology and the terminal product is just every bit skilful, with a slightly unlike gustation profile. Rytek Kutas's recipe is quite heavy on fermento by the mode, nearly 3 times as much equally what I utilise in my recipe.

These beef sticks are fabricated with either sparse sheep casings (expensive), or with 18-22 mm edible collagen casings. Though I often prefer natural casings, I tend to apply collagen casings to brand beefiness sticks 90% of the time.

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

After smoking, the sausages are poached in hot h2o to bring the internal temperature to 152F.

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

Fully cooked beef sticks are showered in cold water, dried, and refrigerated.

• 3500 m beef chuck about vii.7 lbs; 20/80 fatty to lean meat
• seven.5 g Cure #ane nearly 1.5 level tsp
• 45 g kosher salt about ii.5 Tbsp
• 6.v g footing black pepper about ii tsp
• six thousand granulated garlic about ii tsp
• 8 yard granulated onion near 2 1/2 tsp
• 42 g Fermento well-nigh 6 Tbsp
• 5 g dextrose virtually 1 tsp; tin can be substituted for white sugar
• 8 g mustard powder nigh i Tbsp
• 5 thou celery seed nigh 2 tsp

• Grind the meat through a 3/16" (4.5 mm) grinder plate.

• Add the residuum 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" acme to bottom when the ring is formed).

• Transfer to the smoker and dry out without smoke for 30-45 minutes at 110F, or until dry to impact.

• Enhance the temperature to 130F and smoke for ii-3 hours or until the desired colour 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 almost 5 min, so let cool downwards and dry out.

• Cut into half-dozen" sticks.

• Shop in a refrigerator.

Calories: 156.66 kcal | Carbohydrates: 0.six g | Poly peptide: 16.45 g | Fat: 9.88 grand | Saturated Fat: four.3 g | Cholesterol: 58.68 mg | Sodium: 578.08 mg | Potassium: 291.51 mg | Cobweb: 0.12 g | Saccharide: 0.sixteen g | Vitamin A: xi.06 IU | Vitamin C: 0.07 mg | Calcium: 18.96 mg | Iron: ane.88 mg

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

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