Is there anything better than sinking your teeth into a flavorful, perfectly seasoned beef stick? Well, get ready to elevate your snacking experience because we have a treat in store for you. Introducing our easy and mouthwatering smoked beef sticks recipe!
- A Gift for the Meat Lover
- Tips and Tricks for Mastering the Art
- Key Ingredients for Beef Stick Heaven
- Mastering the Art of Smoked Beef Sticks
- No Smoker? No Problem!
- Batch and Storage Information
- More Smoky Delights Await
- Variations and Substitutions for Personalized Bliss
A Gift for the Meat Lover
As a gift-giver, finding something special for your meat-loving husband can be a challenge. But fear not! We’ve got the perfect solution that will leave him craving for more. It all started when I decided to surprise my husband with a jerky gun for his birthday. Little did I know, this ingenious gift would open the door to a whole new world of culinary delight!
Tips and Tricks for Mastering the Art
Let’s dive into the secrets behind creating the most delectable smoked beef sticks:
Tip #1 – A Twist on Tradition
If you’re looking for a unique take on classic beef jerky, look no further. Our recipe calls for ground beef, with a touch of ground pork to add that extra juiciness and flavor.
Tip #2 – Smokin’ Goodness in Every Bite
While we love smoking our jerky, you can easily achieve the same mouthwatering results in your oven or dehydrator. We’ll show you how!
Tip #3 – The Perfect Pipe
To ensure a consistent texture and flavor, fill your jerky gun in stages. Add the ground beef mixture, pack it tightly with the plunger, and repeat until your gun is full. This technique minimizes air bubbles and creates perfect piping.
Tip #4 – Keep it Cool
To make your life easier, ensure your ground meat mixture stays as cold as possible. This helps it glide smoothly through the jerky gun. If you decide to incorporate pork in your recipe, remember that pork fat tends to soften at room temperature.
Key Ingredients for Beef Stick Heaven
Let’s explore the essential components that make our smoked beef sticks so irresistible:
Ground meat: We’ve experimented extensively and found that a 2:1 ratio of ground beef to ground pork is a winning combination.
Spices: Our recipe draws inspiration from the mouthwatering flavors of a classic donair. With a medley of ground pepper, sriracha powder, cayenne pepper, oregano, paprika, onion powder, and garlic powder, your taste buds are in for a treat.
Binder: We’ve used both sriracha and maple syrup as binding agents, ensuring that every bite of your beef stick is bursting with irresistible flavor.
Mastering the Art of Smoked Beef Sticks
Now that you have the insider knowledge, it’s time to get cooking! Follow these steps to create your own batch of smoky goodness:
Preheat your smoker to 225°F (107°C).
Combine the ground beef and ground pork in a stand mixer fitted with the paddle attachment. Mix on medium speed until well combined.
With the mixer on low, add the spices and mix thoroughly. Then add your chosen binder. You can also mix the ingredients by hand if you prefer.
Fill your jerky gun using the stage method we mentioned earlier. Add some ground beef mixture, pack it tightly with the plunger, and repeat until your gun is full.
Pipe the ground beef jerky onto wire mesh cooking racks. Keep the sticks intact; you can trim them later.
Smoke the ground beef jerky at 225°F (107°C) for 3 hours, allowing the irresistible flavors to develop.
Once done, remove the jerky from the smoker and let it cool to room temperature before packaging.
No Smoker? No Problem!
If you don’t have a smoker, don’t fret! You can still enjoy the savory goodness of our beef sticks using your oven or dehydrator.
Preheat your oven to 170°F (77°C) or as low as it can go.
Follow the mixing and piping instructions as mentioned above.
Place the jerky sticks in the oven and cook at 170°F (77°C) for approximately 4 hours, or until fully cooked through.
Follow the mixing instructions provided.
Pipe the ground beef jerky onto dehydrator racks.
Dehydrate the jerky at 160°F (71°C) for 5-6 hours until thoroughly cooked.
Batch and Storage Information
Prepare yourself for an abundance of deliciousness:
Batch: This recipe yields approximately 48 8-inch ground beef jerky sticks when using a 1/2-inch round piping tip.
Storage: Since our recipe doesn’t contain curing salt, it’s best to store your beef jerky sticks in the fridge for up to 5 days or vacuum-sealed in the freezer for up to 6 months.
More Smoky Delights Await
If you’re craving more smoky recipes to tantalize your taste buds, we’ve got you covered. Explore the world of sensational smoked flavors with our carefully crafted collection of recipes.
Variations and Substitutions for Personalized Bliss
While our recipe is already a winner, feel free to customize it according to your preferences. Here are a few ideas to get you started:
Instead of a combination of ground beef and ground pork, you can stick with all beef for a classic touch.
If you’re feeling adventurous, swap out the beef and pork altogether and experiment with ground venison or moose meat for a wild twist.
Adjust the spice levels to your liking. If you prefer milder flavors, omit the cayenne pepper and sriracha powder. On the other hand, if you’re a heat-seeker, don’t hold back – add more spice!
Pin This Ground Beef Jerky Recipe!
In conclusion, our smoked beef sticks recipe is your gateway to beefy goodness. With a combination of mouthwatering flavors and straightforward steps, you’ll be able to create a batch of irresistible jerky sticks that will keep you coming back for more. So, grab your jerky gun and let the smokin’ adventure begin!
Hungry for more tantalizing flavors? Visit Rowdy Hog Smokin BBQ for a meat lover’s paradise.