MAKING BEEF STICKS RECIPES
BEST HOMEMADE GROUND BEEF JERKY STICKS | 3 HOURS ...
These ground beef jerky sticks are the best keto homemade snacks! They are so popular in our house, they never last more than a couple days! Not only are they packed with flavor, but they’re also so easy to make if you follow this recipe.
Provided by LowCarbingAsian
Categories Snack
Total Time 165 minutes
Prep Time 5 minutes
Cook Time 160 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Preheat the oven to 300F.
- Use a small mixing bowl to combine the dry ingredients Monkfruit Erythritol Blend, salt, black pepper, garlic powder and cayenne pepper.
- In another mixing bowl, combine liquid ingredients soy sauce and Worcestershire sauce.
- Transfer the ground beef into a large mixing bowl, combine half of the dry and liquid seasoning and mix. Once mixed, pour the other half of the seasonings and continue to mix until well combined.
- Load the ground beef mix into the jerky gun as shown below.
- Use the jerky gun to create the beef strips/sticks on top of a baking rack as shown below.
- Bake at 300F for 10 minutes.
- After 10 minutes, open oven door to let the moisture escape, reduce oven temp to 170F and cook for 2 hours and 30 minutes for beef strips and 3 hours for beef sticks.
- Let beef sticks cool before enjoying. We recommend storing in the fridge in an airtight container.
Nutrition Facts : Calories 121 kcal, CarbohydrateContent 1 g, ProteinContent 8 g, FatContent 9 g, SaturatedFatContent 3 g, TransFatContent 1 g, CholesterolContent 32 mg, SodiumContent 714 mg, FiberContent 1 g, SugarContent 1 g, UnsaturatedFatContent 5 g, ServingSize 1 serving
SNACK STICKS 101: HOW TO MAKE HOMEMADE VENISON OR BEEF ...
Snack sticks, beef sticks, slim jims, whatever you want to call them, these on-the-go meat treats are a staple in sausage making. A cousin of jerky, this semi-dry sausage is thinner in diameter and can be made from pork, beef, venison or other combinations of wild game.
Provided by PS Seasoning
Total Time 12 hours
Prep Time 12 hours
Cook Time P0D
Yield 18
Number Of Ingredients 7
Steps:
- Cut meat into 2” pieces and place in the freezer for 15-20 minutes while you set up the meat grinder.
- Set the grinder up with a 3/8” plate.
- Grind meat once through the 3/8” plate. Alternate between pork and venison every 8 oz or so to start the mixing process.
- Place the ground meat in the fridge while you reset the grinder with a 3/16” plate.
- Mix in Honey BBQ seasoning, cure and encapsulated citric acid to the meat block. Mix for 6-10 minutes until protein extraction has started. The meat should be very tacky and stick to your hands.
- Mix in the high temp cheddar cheese until just combined.
- Set up your stuffer with a ½” horn and crank down until the meat fills the horn.
- Load the casings onto the horn and fill the casings.
- Lay the cased sausage on sheet trays and place in the fridge over night to allow the cure to work and for the flavors to marry.
- The following day, preheat your smoker to 120 degrees.
- Hang the snack sticks, no longer than 4’, on smoke sticks and place in the smoker. Increase heat to 130 degrees and follow this smoke schedule:
- 1 hour – smoke on
- Increase heat to 150 degrees
- 1 hour – smoke on
- Increase heat to 170 degrees
- Remove sawdust and cook until internal temperature of the snack sticks reach 155 degrees.
- Remove the snack sticks from the smoker and allow to hang at room temperature for 45-60 minutes or until the internal temperature drops to 110 degrees.
- Then place the snack sticks in the fridge to cool completely down below 40 degrees. Enjoy!
Nutrition Facts : ServingSize 18,
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A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 260 calories per serving
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 260 calories per serving
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- Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
- Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
- While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
- Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
- Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
- Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
- Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
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Total Time 2 hours 30 minutes
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Using his grandfather’s old recipes for sausage and smoked meats, Jack Link created his first kippered beef sticks in Wisconsin in 1986, and they quickly became a popular snack throughout the state. But that wasn’t enough for Jack, so he invested in a packaging machine to expand into other markets, and eventually—with the help of a successful Sasquatch-themed marketing campaign—Jack Link’s became the #1 jerky brand in the country.
Beef jerky is usually made in a dehydrator designed to circulate air around the food at a low temperature. The temperature for drying beef jerky in a dehydrator is typically 130 to 140 degrees, which is a lower temperature than you can reach with a conventional home oven. But that doesn’t mean we can’t use our home oven to make a perfectly acceptable beef jerky hack that tastes like Jack’s. And even though Jack uses a smoker for his beef jerky, you won’t need one to give your jerky a similar smoky flavor.
The pineapple juice in the marinade is an important part of the taste, but its primary contribution is a unique enzyme that helps break down the proteins in the tough cut of meat to tenderize it. Soy sauce and beef bouillon contribute to the umami savoriness of the jerky, and liquid hickory smoke is used in this hack as a quick way to add the smoky flavor.
The marinating takes 24 hours and the oven drying takes between 6 to 8 hours, so get the sliced beef into the bath in the morning and you’ll be munching on jerky by dinnertime the next day. And to help you out, I'm including step photos.
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