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Homemade Beef Sticks using Morton's Tender Quick and liquid smoke.

Posted By: Joe Ames
Date: Friday, December 22, 2000 at 6:28 p.m.

-- BEEF STICK
5 lb. lean ground beef
5 rounded tsp. Morton Tender Quick
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
2 1/2 tsp. coarse ground pepper
2 scant tsp. liquid smoke
1 tsp. hickory salt

Combine all together and refrigerate for 3 days, mix once each day. On the 4th day, shape into 4 rolls and bake at 150 degrees for 8 hours. (shrinkage very slight).

-- BETH BEEF LOG
1 c. water
2 tbsp. Tender Quick Morton's
1 tbsp. Liquid Smoke
1/4 tsp. garlic powder
1/8 tsp. onion powder
1 tbsp. brown sugar
2 lbs. lean hamburger

Combine all ingredients, except hamburger. Then mix with hamburger. Shape in 2 (10") logs (cracker size). Wrap in Saran Wrap and store in refrigerator for 24 hours. Remove wrap and bake on broiler pan in 300 degree oven for 1 hour. (For added flavor, add pepper corns to taste.)

-- BEEF STICK
2 lbs. lean ground beef (do not get extra lean, as beef stick will be too dry)
4 tsp. Morton's tender quick cure
1/4 tsp. garlic powder
2 tsp. mustard seed
1/4 tsp. onion powder
1 c. water
1 tsp. liquid smoke

Mix all ingredients together well with hands; then leave in bowl and refrigerate for 24 hours. Divide into 3 parts; form in rolls. Wrap in foil, shiny side toward meat. Slit bottom of foil (or punch with tines of fork) in several place. Put on rack of broiler pan or similar rack arrangement (this will allow grease to drain from roll as it bakes). Bake it at 300 degrees for 1 hour and 15 minutes. When cool, rewrap in clean foil or Saran wrap and refrigerate or freeze. Serve with crackers.

-- BEEF LOG
2 lbs. raw ground beef
2 tbsp. Tender Quick
1/2 tsp. garlic powder
1 c. water
1 tsp. Worcestershire sauce
1/4 c. brown sugar
1/4 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. liquid smoke
1/2 tsp. soy sauce

Mix all ingredients with hands. Cover tightly and place in refrigerator for at least 24 hours. Form into 2 logs (don't need a pan). Bake at 350 degrees for 1 1/4 to 1 1/2 hours. Slice thin on crackers or party rye bread. You can make smaller logs for little gifts.

-- BEEF STICK

--ON DAY ONE:--
4 lbs. ground beef
4 tbsp. Morton Tender Quick Salt
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic salt
1 tsp. hickory smoke salt (smoke flavored)

Mix together and knead - as dough. Put in large covered bowl and refrigerate.

--DAY TWO:--
Knead again and return to refrigerator.
--DAY THREE:--
Knead again and return to refrigerator.
--DAY FOUR:--
Knead again and return to refrigerator.
--DAY FIVE:--
Knead and make into about 4 rolls. Place on cookie sheet or shallow pan and bake at 150 degrees for 8 hours. Turn rolls every two hours. This is really good and will keep in refrigerator a long while.

-- BEEF STICK
5 lbs. hamburger
2 1/2 tsp. whole mustard seed
2 1/2 tsp. coarse ground pepper
2 1/2 tsp. liquid smoke
2 1/2 tsp. garlic salt
5 tsp. Morton Tender Quick

Combine all and mix well. Cover and refrigerate 3 days (each day however you have to knead for 5 minutes). On 4th day mix thoroughly and shape into log rolls. Place on broiler rack and bake 180-200 degrees for 9 hours. Turn after 4 1/2 hours. Cool on rack. Wrap and freeze.

-- BEEF STICK
4 lbs. lean ground beef
1/4 c. Morton Tender Quick

Mix well and refrigerate overnight. Next day add:
2 tbsp. liquid smoke
1 tsp. allspice (scant tsp.)
1 tsp. garlic powder
1/2 tsp. ginger
2 tsp. coarse ground pepper
2 tbsp. brown sugar

Mix well and divide into 3 or 4 balls. Roll balls into logs about 2 1/2 - 3 inches in diameter. Wrap logs with nylon net. Place on broiler pan and cook 3-4 hours at 225 degrees. Remove net when cool enough to handle.

-- BEEF LOG
5 lbs. hamburger
2 1/2 tsp. whole mustard seed
2 1/2 tsp. coarse pepper
2 tbsp. onion powder
2 tsp. garlic powder
3 tbsp. Morton Tender Quick salt
2 1/2 tsp. liquid smoke
1 1/2 c. water

Mix all ingredients together. Cover tightly and refrigerate overnight. Next day knead for 5 minutes. Return to refrigerator again. On 3rd day roll into 6 logs. Place on broiler pan and bake at 250 degrees for 2 hours, turning every 30 minutes. Keep refrigerated.

-- HOMEMADE BEEF STICKS
3 lbs. ground chuck beef
3 tbsp. Morton's Tender Quick
2 tsp. garlic powder
3/4 tsp. crushed red pepper

Mix all ingredients well. Form into 4 sticks. Pack firmly. Refrigerate uncovered for 24 hours on cookie sheet over rack to catch drippings. Bake at 300 degrees for 60 minutes. Slice.

-- BEEF STICK
4 lbs. lean ground beef
2 tsp. liquid smoke
1/4 tsp. garlic powder
1/4 tsp. mustard seed
2 tsp. course black pepper
3 tbsp. curing salt (Morton's Tender Quick)
1 c. water

Mix well, refrigerate. Mix 2nd and 3rd day. Fourth day mix and shape into rolls. Bake at 150 degrees for 8 hours. Cool and refrigerate.

-- MERLYNN'S BEEF ROLL
2 lbs. hamburger
2 tbsp. Tender Quick
1/4 tsp. onion powder
Dash salt
1 c. water
1 1/2 tsp. Liquid Smoke
1/8 tsp. garlic powder

Mix and shape into 3 long rolls. Wrap in plastic and refrigerate 24 hours. Slice and serve.

-- BEEF STICK
5 lbs. ground beef
1/4 c. Tender Quick curing salt
1 1/2 tsp. coarse black pepper
2 tbsp. liquid smoke
1 1/2 tsp. garlic powder

Mix all ingredients. Refrigerate for 24 hours. Form into sticks, bake 4 hours at 225 degrees. Upon removing from oven, blot excess fat off with paper towel. Note: I have used a combination of ground beef and ground turkey, also. You may also freeze excess after baking and thaw for use later. I normally bake on broiler pan so excess fat drains off.

-- ALADA'S HICKORY STICK
5 lb. ground hamburger or venison (may use 1/2 of ea.)
5 rounded tsp. Morton's tender quick
2 tsp. garlic salt
2 tsp. black pepper
2 tsp. crushed red pepper
2 tsp. mustard seed
2 tsp. fennel seed

Mix all ingredients well. Put in covered bowl and refrigerate for 3 days, mixing well each day. On the 4th day, make into rolls and bake 6 to 8 hours at 170 degrees. Good with crackers.

-- CARL'S HICKORY STICK
5 lbs. lean ground beef
5 rounded tsp. curing salt (tender quick)
2 1/2 tsp. cayenne pepper
2 1/2 tsp. garlic salt
2 1/2 tsp. mustard seed
2 1/2 tsp. black pepper
1 tsp. liquid smoke

Mix all ingredients together with hands until well blended. Store in the refrigerator and each day for 3 days remove and mix with hands. On the 4th day roll into logs and bake on a rack in a 175 degree oven for 8 hours. (Keep oven door cracked open slightly.) You may want to use less pepper for less spicy meat stick.

-- BEEF STICK
4 lbs. hamburger
1 lb. sausage
5 tbsp. Morton's Tender Quick
2 1/2 tsp. liquid smoke
2 1/2 tsp. coarse pepper
2 1/2 tsp. mustard seed
2 1/2 tsp. garlic powder

Knead well and refrigerate in covered container. On each of the next 3 days, knead 5 minutes and return to refrigerator. On the 4th day, knead and form into small rolls. Bake on a rack over a pan at 225 degrees for 6 hours. Slice and serve with crackers.

-- PEPPERONI STICKS
5 lbs. ground beef
5 tsp. tender quick
5 tsp. mustard seeds
1/2 tsp. crushed red pepper
1/2 tsp. anise seed
5 tsp. coarse pepper
2 tsp. smoked salt
4 tsp. garlic salt
1 tsp. fennel seed
1 tsp. paprika

Mix all ingredients well; refrigerate overnight. Mix each day for 2 more days and refrigerate. On fourth day, shape as pepperoni sticks, lay on cookie sheets and bake at 140 degrees for 6 hours or more depending on thickness of sticks.

HAPPY HOLIDAYS :-)

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