Beef Snack Stick Jerky

The smell of a dehydrator humming away in the corner of my garage brings me back to hunting season with my dad, where we'd turn a successful harvest into enough jerky to last until spring. These snack sticks evolved from those marathon sessions, but I've learned they're just as good made from store-bought beef for year-round cravings.

Last winter, I made triple batches for my brother's cabin weekend and watched them disappear in under an hour, people hovering around the kitchen island like they'd never seen protein before. That's when I realized these aren't just snacks—they're conversation starters.

Ingredients

• Lean beef: Top round or sirloin gives you the cleanest taste, and grinding it yourself means you control the fat content
• Kosher salt: The coarse grains dissolve evenly throughout the meat mixture
• Smoked paprika: This is your secret weapon for that smoky depth without firing up a smoker
• Garlic and onion powder: Classic combination that hits nostalgic flavor notes
• Crushed red pepper flakes: Optional, but I've never regretted adding that gentle heat
• Curing salt: Prague Powder #1 is non-negotiable for that authentic jerky color and safety
• Dry milk powder: This binder keeps everything together and helps the sticks hold their shape
• Ice-cold water: The temperature matters here—it keeps the fat from getting greasy during mixing
• Worcestershire sauce: Adds that umami richness that makes people ask what's in these
• Liquid smoke: Skip this if you're using a real smoker, but it's worth keeping in your pantry

Instructions

Mix the meat and seasonings:

Combine the ground beef with all your seasonings, curing salt, and dry milk powder in a large bowl, getting everything evenly distributed before adding any liquid

Add the wet ingredients:

Pour in the cold water, Worcestershire sauce, and liquid smoke, then mix until the meat becomes tacky and sticks to itself—this usually takes a solid 2-3 minutes of serious mixing

Let it rest:

Cover the bowl and refrigerate at least 4 hours or overnight, giving those spices time to really settle into the meat

Preheat your setup:

Fire up the dehydrator or oven to 75°C, and line a baking sheet with parchment if you're going the oven route

Shape your sticks:

Load the mixture into a jerky gun or piping bag and pipe 15 cm sticks onto your trays or baking sheet, leaving some space between them

Dry them out:

Dehydrate for 4 hours, flipping halfway through, until they hit 71°C internally and feel dry but still bend slightly

Cool completely:

Let them come to room temperature before storing, otherwise they'll trap moisture and spoil faster

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There's something deeply satisfying about filling a jar with homemade snack sticks, knowing they'll get you through road trips, afternoon slumps, and sudden cravings for weeks to come.

Getting the Consistency Right

The difference between a good snack stick and a great one comes down to how long you mix the meat. You want it sticky enough that strands start forming between your fingers—that's the protein structure developing, and that's what gives you that perfect bounce when you bite into one.

Equipment That Matters

A jerky gun makes the shaping process infinitely faster, but I've used a Ziploc with the corner snipped off in a pinch. The dehydrator gives more consistent results, but a low oven with the door cracked slightly has served me perfectly fine for years.

Storage and Shelf Life

Vacuum sealing these extends their life dramatically, but even in a regular airtight container, they'll easily last two weeks in the fridge. I've kept frozen batches for six months with no noticeable quality drop.

• Always let them cool completely before storing to prevent condensation
• If you're making a big batch, portion them into smaller bags so you're not constantly opening and resealing the same container
• These also make incredible gifts—just make sure you label them if you've included the extra spicy version

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These beef snack sticks have become my go-to for everything from road trips to mid-afternoon energy dips. Once you get the rhythm down, you'll wonder why you ever bought them at the store.

Recipe FAQs

→ What cut of beef works best for snack sticks?

Lean cuts like top round or sirloin are ideal because they contain minimal fat, which helps the sticks dry properly and extends shelf life. The meat should be trimmed of excess fat before grinding.

→ Can I make these without a jerky gun?

A piping bag works perfectly as an alternative. Simply load the seasoned meat mixture into a large piping bag and pipe strips directly onto your dehydrator trays or baking sheet.

→ How do I know when the snack sticks are done?

The sticks should reach an internal temperature of at least 71°C (160°F) for food safety. They'll appear dry but still slightly pliable—not brittle or cracking when bent.

→ What's the purpose of curing salt in this recipe?

Prague Powder #1 (curing salt) prevents bacterial growth during the low-temperature drying process and contributes to the characteristic jerky color and flavor. Use exactly as directed.

→ Can I adjust the spice level?

Absolutely. The crushed red pepper flakes are optional, and you can increase or decrease the amount to suit your preference. For milder sticks, omit them entirely.

→ How should I store the finished snack sticks?

Store completely cooled sticks in an airtight container in the refrigerator for up to 2 weeks. For longer storage, vacuum-seal and freeze for 3-6 months.