Beef Snack Stick Jerky (Printable Version)
Savory, smoky beef sticks with chewy texture—perfect protein-packed snack for anytime.
# Ingredient List:
→ Meat
01 - 2.2 lbs lean beef (top round or sirloin), trimmed and coarsely ground
→ Seasonings
02 - 1 tbsp kosher salt
03 - 1 tsp black pepper
04 - 1 tbsp smoked paprika
05 - 2 tsp garlic powder
06 - 2 tsp onion powder
07 - 1 tsp crushed red pepper flakes
08 - 1 tsp curing salt (Prague Powder #1)
→ Binder
09 - 2 tbsp nonfat dry milk powder or soy protein concentrate
→ Liquid
10 - 1/4 cup ice-cold water
11 - 1 tbsp Worcestershire sauce
12 - 1 tbsp liquid smoke
# Directions:
01 - In a large bowl, combine the ground beef with all seasonings, curing salt, and dry milk powder.
02 - Add the cold water, Worcestershire sauce, and liquid smoke. Mix thoroughly until the mixture becomes tacky and sticky.
03 - Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld.
04 - Preheat a dehydrator or oven to 165°F. If using an oven, line a baking sheet with parchment or use a wire rack.
05 - Fill a jerky gun or piping bag with the meat mixture and pipe snack stick shapes (about 6 inches long) onto dehydrator trays or prepared baking sheet.
06 - Dehydrate or bake for 4 hours, turning sticks once halfway, until the internal temperature reaches at least 160°F and sticks are dry but still slightly pliable.
07 - Let cool completely before storing in an airtight container or vacuum-sealing for longer shelf life.
# Expert Tips:
01 -
- These hit that perfect spot between soft jerky and snap sticks, with a chew that keeps you coming back
- Once you make a batch, your friends will start casually asking when you're planning the next round
02 -
- The internal temperature is non-negotiable—71°C is the safety threshold for cured meats
- That sticky, tacky texture when mixing is exactly what you want, it means the proteins are binding properly
03 -
- Ground turkey or venison work beautifully here if you want to switch up the protein
- Double the smoked paprika if you're not using liquid smoke for extra depth