Try creating beef sticks if you want to make a tasty snack. The procedure for making a beef stick is similar to making sausages. You may stuff the collagen cases neatly with your seasoned beef mixture using a grinder with a stuffing attachment. In the production of beef sticks, collagen, a protein found in animals’ connective tissue, is commonly derived from the skin of cattle or sheep.

Instructions

• In a mixing bowl, combine the ground beef and pork. Salt, liquid smoke, mustard seeds, black pepper, garlic powder, and fennel seeds are good additions. Mix the ingredients with your hands until they are completely blended.

• Use a filling attachment on your hand grinder. Choose the smallest filling tube available.

• Soak envelopes in hot water for a few minutes. They will soften as a result of this.

• Place the housing over the backflow attachment’s nozzle. To keep the meat mixture from falling out as you stuff the wrap, twist the end. Using the stuffing attachment will take some practice, and you may need to reference the handbook to make sure you’ve attached everything correctly.

• Carefully stuff the casings. Continue packing them until the meat sticks are the desired length. You want the envelopes to be completely filled but not to burst.

• Twist the top end of each case close after stuffing it.

• Refrigerate the snack sticks for at least one night. This allows the meat to recover while also bringing out the flavor of your seasonings.

• Aluminum foil should be used to line the bottom of your oven. Preheat the oven to 170 degrees Fahrenheit and place the beef sticks immediately in the oven. While the beef sticks are cooking, let the oven door ajar for 1 hour.

• After three hours, check the temperature of the beef sticks. For the beef sticks to be safe to consume, the temperature must reach 150 to 160 degrees.

• In an airtight container, place the beef sticks. Put the container in the fridge to keep it cool. The beef sticks can be frozen for up to a year without losing flavor.

Warnings And Suggestions

To make the meal more personal, try adding your seasonings.

To avoid the transmission of bacteria, wash your hands after handling raw meat.