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beef stick recipe

Beef Stick Recipe

Learn how to make flavorful, protein-packed homemade beef sticks with this complete step-by-step guide. Includes instructions for curing, stuffing, and smoking or baking your beef sticks—with healthier substitutions, nutrition info, storage tips, and common mistakes to avoid.
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Prep Time 45 minutes
Cook Time 4 hours
1 day
Total Time 1 day 4 hours 45 minutes
Course Appetizer, Snack
Cuisine American, BBQ/Smoking, Homestead
Servings 4
Calories 87 kcal

Equipment

  • Sausage stuffer With 21-23mm stuffing tube
  • Mixing bowl Large enough for 6 lbs of meat
  • Stand mixer Optional, with paddle attachment for efficiency
  • Smoker or oven Oven-safe rack + drip tray if no smoker
  • Meat thermometer Digital preferred
  • Refrigerator For 24-48 hour curing
  • Vacuum sealer Optional, for long-term storage

Ingredients
  

  • 5 pounds Ground beef 80/20 ratio for best texture
  • 1 pound Ground pork Optional enhances texture
  • 3 tablespoons Kosher salt
  • 2 tablespoons Coarse black pepper
  • 2 tablespoons Garlic powder
  • 1 tablespoon Onion powder
  • 1 tablespoon Smoked paprika
  • 1 teaspoon Cayenne pepper Adjust to taste
  • 1 tablespoon Mustard seeds
  • 2 tablespoons Brown sugar Or use coconut sugar or monk fruit sweetener
  • 1/4 cup Cold water For curing salt dilution
  • 3 tablespoons Curing salt Prague #1 Dissolve in water first
  • Collagen casings 21–23mm diameter

Instructions
 

Prepare the Meat

  • Chill beef and pork to below 38°F. Combine in a large bowl or stand mixer until uniform.

Mix Seasonings

  • In a separate bowl, combine all dry seasonings except curing salt.

Add Curing Salt

  • Dissolve curing salt in cold water and pour into the meat mixture. Add seasonings and mix thoroughly (5–7 minutes) until sticky and cohesive.

Cure the Mixture

  • Transfer mixture to a covered container. Refrigerate for 24–48 hours to allow flavor development and preservation.

Stuff the Casings

  • Soak casings if required. Using a stuffer with a 21–23mm tube, fill casings evenly and without air pockets.

Cook (Smoke or Bake)

  • Smoking: Smoke at 150–170°F for 1 hour, then raise to 180–190°F until internal temp reaches 160°F (~3 hrs total).
  • Oven: Bake at 170°F for 1 hour, then increase to 190°F until internal temp reaches 160°F (~4 hrs total).

Cool and Store

  • Let sticks cool at room temp for 1 hour, then refrigerate or vacuum-seal.
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