Contrary to common assumption, this is a simple technique that only requires the correct meat, seasonings, and, of course, the right instruments. Much depends on how you make the beef sticks, but in most situations, the techniques and cooking utensils are the same or similar (remember the safety rules).
Step 1: Cut The Meat Into Small Pieces.
This technique is divided into two parts, the first of which is as follows:
To begin, make sure the meat is thoroughly cooled (temperature around 30 degrees F). This is critical because the hotter the fat, the more difficult it is to grind; correctly refrigerated meat prevents grinding issues and grinder clogs. So, using a thick chopper, chop the meat, place it in the bowl, and refrigerate for about half an hour. Is it already past the time limit? Take the meat-filled bowls from the fridge and thoroughly combine them in a bigger mixing basin. Then re-grind it with a smaller grinding plate, preferably 3/8″ or even smaller this time.
Step 2: Add The Seasonings
Now that we have the minced beef, we can go to the seasoning, which is a crucial step. For now, stick to my recipe, but once you’ve mastered it, I encourage you to branch out and try various flavors by experimenting with seasonings.
Toss the meat with the seasoning and curing salt combination and mix thoroughly with your hands for a few minutes (about 5). After that, add a glass of extremely cold water and stir for another 2-3 minutes.
Refrigerate for at least half an hour after returning the already seasoned meat to the bowls. You can let the meat for several hours if you want it to have a better flavor.
Step 3: Chop The Meat Once More.
You can take the chilled meat out of the refrigerator after waiting for at least another 30 minutes. Then, grind it again using a tiny grinder as in the previous step.
What is the reason for this? This will help properly combine the ingredients and give the meat mixture a more consistent consistency for the beef sticks.
Step 4: Stuffing
The first approach involves using a stand mixer, while the second involves using a jerky gun.
How to Use a Stand Mixer
Because most individuals have a stand mixer and a stuffing set at home, I’ll start with this method. However, this is not the ideal technique, and you will benefit from the assistance of others. Of course, this enables nice beef sticks to be prepared, but it is not technically simple or practical.
Simply put on a nozzle and stretch a 3–4-inch casing over it. Allow another person to assist you in slowly pushing the meat into the stuffer as you watch the casing slide out at the appropriate time.
Step 5: The Last And Most Important Step! Food
There are three alternatives available; select the one that best meets your needs and follow the instructions.
- Use of Smoker
- Use of oven
- Use of dehydrator