Author Topic: Simple meat stick recipe (Read 3948 times)

Iceassin · « **on:** Nov 22, 2011, 06:55 AM »

Found and made this the other day:

3# lean beef or venison
3 T. Morton's Tenderquick salt
1/4 t. garlic powder
1/2 t. onion powder
2 T. liquid smoke

Mix all ingredients together. Form into 4 sticks and place in refrigerator,uncovered, for 24 hrs. Bake on wire rack or broiler pan at 300* for 60 min.

TheDL · « **Reply #1 on:** Nov 22, 2011, 10:45 AM »

that sounds too easy...I'm assuming ground chuck for the meat? if you split 3# into 4 stix, I'm assuming these are not your average sized "snack stick" size?

Iceassin · « **Reply #2 on:** Nov 22, 2011, 12:38 PM »

Quote from: TheDL on Nov 22, 2011, 10:45 AM

that sounds too easy...I'm assuming ground chuck for the meat? if you split 3# into 4 stix, I'm assuming these are not your average sized "snack stick" size?

1) It is easy...if you like "zip" add some black or red pepper as it is quite mild.

2) I used ground round...you'll want 96% lean or better

3) Yes...the logs ended up about 10" long and 'bout 1.5" in diameter. I guess if you wanted sticks instead of discs, you could slice it length-wise several times.

TheDL · « **Reply #3 on:** Nov 22, 2011, 01:48 PM »

hmmm, sounds good. So, does this come out like a "meatloaf/burger" consistency?

Iceassin · « **Reply #4 on:** Nov 22, 2011, 02:13 PM »

Quote from: TheDL on Nov 22, 2011, 01:48 PM

hmmm, sounds good. So, does this come out like a "meatloaf/burger" consistency?

Tighter...just like salami / summer sausage

TheDL · « **Reply #5 on:** Nov 23, 2011, 10:10 AM »

nice! That's what I was hoping for! I can't get enough of those spicy pepperoni's; I will definately be trying this one!

Iceassin · « **Reply #6 on:** Nov 23, 2011, 10:14 AM »

Quote from: TheDL on Nov 23, 2011, 10:10 AM

nice! That's what I was hoping for! I can't get enough of those spicy pepperoni's; I will definately be trying this one!

And if you like "spice" I would suggest some black or red pepper as it is quite tame...enjoy.

TheDL · « **Reply #7 on:** Nov 23, 2011, 12:14 PM »

yep, I think I'll add some cayenne. Hey, I just noticed you're name...is it supposed to be "IceAssasin"? And what's the latin in your signature...google translate didn't know what cicumspice was? Would that spice up my meat stix?

Iceassin · « **Reply #8 on:** Nov 23, 2011, 12:31 PM »

Quote from: TheDL on Nov 23, 2011, 12:14 PM

yep, I think I'll add some cayenne. Hey, I just noticed you're name...is it supposed to be "IceAssasin"? And what's the latin in your signature...google translate didn't know what cicumspice was? Would that spice up my meat stix?

Iceassin...shortened form of Ice assisin

"If you seek a pleasant peninsula, look about you"...State of Michigan motto

Todd_NE · « **Reply #9 on:** Nov 24, 2011, 09:51 PM »

THANKS for the recipe, did it myself today.

I doubled the garlic, added 1 tablespoon of mustard seed, teaspoon of black pepper, and 1/4 teaspoon of Cayenne. I cooked it at 310. Best I could find was 90% lean.

Came out.... yummy.

This is what the stick size was roughly, seemed about right.

Finished product

flyfisherman83 · « **Reply #10 on:** Nov 25, 2011, 01:22 AM »

this is how im spending my afternoon tomorrow

TheDL · « **Reply #11 on:** Nov 25, 2011, 10:02 AM »

nice looking snack Todd, thanks for the pic. Did you use beef? I don't have a meat grinder to grind up a round roast like suggested...and I don't know what % fat the "lean" ground beef from the store is

I'm hoping to try a hunk of venison...

Todd_NE · « **Reply #12 on:** Nov 25, 2011, 11:22 AM »

Quote from: TheDL on Nov 25, 2011, 10:02 AM

nice looking snack Todd, thanks for the pic. Did you use beef? I don't have a meat grinder to grind up a round roast like suggested...and I don't know what % fat the "lean" ground beef from the store is
I'm hoping to try a hunk of venison...

Naaa, thank Iceassin

I went out and bought 90% beef, nothing leaner in the cooler. A buddy in the commercial meat industry has made comments people lean meat out too much, especially with deer so I thought I'd try the 90. It didn't drip off much and only had a few of the "fat globules" on the outside. I threw it in the fridge for a few hours before cutting it up.

THANKS again Ice. I bought it to work today, mostly ladies and some guys, it was gobbled right up and I've given out the recipe a bunch of times.

If anything, I'd put a bit more mustard seed in it (I just like it and the look of it) and maybe another bump of garlic or even some real garlic.

trapperjim · « **Reply #13 on:** Nov 27, 2011, 02:34 PM »

i'm going to try this with jalepinos and garlic, with moose meat 95% and slow smoke it in my smoker with hickory and alittle apple,

jtk · « **Reply #14 on:** Nov 27, 2011, 06:13 PM »

Sounds and looks good might give it a shot.

Otto · « **Reply #15 on:** Nov 27, 2011, 06:42 PM »

Sounds great....going to try it with venison

Iceassin · « **Reply #16 on:** Nov 27, 2011, 08:36 PM »

Found a little variation...should be a little spicier. Prepare and bake same as beef sticks:

PEPPERONI STICKS:

1 1/2 lb. lean beef or venison
1 1/2 tbsp. Morton's Tenderquick salt
1/8 tsp. garlic powder
1 tbsp. fennel seed
1 tbsp. pepper flakes (crushed red pepper)
1 tsp. paprika

rgfixit · « **Reply #17 on:** Dec 01, 2011, 04:39 PM »

Nice recipe. I'll be trying it this weekend. I have some venison to attack

Thanks,

RG

TheDL · « **Reply #18 on:** Dec 02, 2011, 09:15 AM »

rg - post up some pics eh? I love seeing your concoctions

Snakehunter · « **Reply #19 on:** Dec 03, 2011, 02:46 PM »

Can you use something other than Mortons Tender Quick? I am finding that hard to find. I have some Prague powder. Can I use that?
As soon as I hit the big city I will try to get the Mortons.
Thanks for any help,
Glen

Iceassin · « **Reply #20 on:** Dec 03, 2011, 02:51 PM »

Quote from: Snakehunter on Dec 03, 2011, 02:46 PM

Can you use something other than Mortons Tender Quick? I am finding that hard to find. I have some Prague powder. Can I use that?
As soon as I hit the big city I will try to get the Mortons.
Thanks for any help,
Glen

Not sure...I'd guess anything that says curing salt would work. Never had a problem finding it at the major markets though.

TheDL · « **Reply #21 on:** Dec 03, 2011, 06:37 PM »

yeah I can't find mortons either

RG - where's the pics of your attempt?

mdrobny · « **Reply #22 on:** Dec 05, 2011, 05:58 PM »

try LEENERS.com for the tenderquick

hawkeye68 · « **Reply #23 on:** Feb 08, 2012, 04:05 PM »

is the meat just hamburger

Iceassin · « **Reply #24 on:** Feb 08, 2012, 05:45 PM »

Quote from: hawkeye68 on Feb 08, 2012, 04:05 PM

is the meat just hamburger

Yessir, but it should be lean as you can get or you can use venison as well.

Todd_NE · « **Reply #25 on:** Feb 09, 2012, 11:13 AM »

Quote from: hawkeye68 on Feb 08, 2012, 04:05 PM

is the meat just hamburger

90% works well for me. I think some ground venison would only make it better. Some of my friends have tried it and the meat crumbles apart. I haven't figured out where they are going wrong.

One thing I do is "roll" the meat into logs vs. just hand forming. Not sure if this is a big deal or not.

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Author Topic: Simple meat stick recipe (Read 3948 times)