Savory Smoky Beef Snack Sticks (Printable)
Smoky, savory beef sticks with bold flavors and a satisfying chewy bite for easy snacking.
# 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 (optional, for heat)
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 (optional, for extra smoky flavor)
# How to Make:
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.
# Helpful Tips:
01 -
- The protein-packed satisfaction without any junky additives you cant pronounce
- Having homemade snack sticks ready for road trips hiking or just afternoon cravings
02 -
- Never skip the curing salt—it prevents bacterial growth during low-temperature drying
- Getting that sticky tacky texture when mixing is absolutely crucial or sticks will crumble apart
03 -
- Mix the meat in one direction consistently to develop better protein structure
- Let finished sticks rest at room temperature 30 minutes before packaging to prevent condensation