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Assorted beef sticks on a wooden cutting board with spices.

Beef Sticks

tasty vibes recipes
Learn how to make delicious, protein-packed beef sticks at home with this easy step-by-step recipe. Perfect for snacking, hiking, or adding to your favorite dishes!
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Prep Time 30 minutes
2 hours (optional, for flavor development) 2 hours
Course Appetizers, Snacks
Cuisine American, Global
Servings 4 People
Calories 150 kcal

Equipment

  • 1 Meat grinder (or ask your butcher to grind the meat)
  • 1 Sausage stuffer or piping bag
  • 1 Dehydrator or oven
  • 1 Smoker (optional, for added flavor)

Ingredients
  

  • 2 pounds Lean beef top round or sirloin Trimmed of excess fat
  • 1 tablespoon Kosher salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Garlic powder
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Cayenne pepper Optional for a spicy kick
  • 1/4 cup Cold water Helps bind the mixture
  • Natural or synthetic casings Available at butcher shops or online

Instructions
 

Prepare the Meat:

  • Trim any excess fat from the beef and cut it into small cubes.
  • Chill the meat and grinder parts in the freezer for 30 minutes to ensure a clean grind.

Grind the Meat:

  • Grind the beef using a medium-sized grinding plate. If you don’t have a grinder, ask your butcher to grind the meat for you.

Season the Meat:

  • In a large bowl, combine the ground beef with salt, black pepper, garlic powder, smoked paprika, and cayenne pepper (if using). Mix thoroughly.
  • Add the cold water and mix again until the mixture is sticky and well-combined.

Stuff the Casings:

  • Rinse the casings in cold water and slide them onto the sausage stuffer or piping bag nozzle.
  • Fill the casings with the meat mixture, twisting them into 6-inch links. Be careful not to overstuff the casings.

Cure and Dry:

  • If using a smoker, smoke the beef sticks at 160°F (71°C) for 2-3 hours until they develop a rich, smoky flavor.
  • If using a dehydrator, dry the beef sticks at 160°F (71°C) for 6-8 hours, or until they reach your desired texture.
  • If using an oven, set it to the lowest temperature (around 170°F/77°C) and dry the beef sticks for 6-8 hours, propping the door open slightly to allow moisture to escape.

Store and Enjoy:

  • Once dried, let the beef sticks cool completely. Store them in an airtight container in the refrigerator for up to 2 weeks, or freeze them for longer storage.

Notes

  • For a smokier flavor, use a smoker or add liquid smoke to the seasoning mix.
  • Adjust the level of cayenne pepper to suit your spice preference.
  • Beef sticks make a great gift when packaged in a decorative box or jar.
Keyword Beef sticks, dried meat, homemade snacks, jerky sticks, protein snacks