Beef Snack Stick Jerky (Printable)
Savory, smoky beef sticks with satisfying chewy texture—ideal protein-packed snacks.
# What You'll Need:
→ 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 Steps:
01 - In a large bowl, combine the ground beef with all seasonings, curing salt, and dry milk powder. Mix evenly to distribute spices throughout the meat.
02 - Add the cold water, Worcestershire sauce, and liquid smoke. Mix thoroughly until the mixture becomes tacky and sticky, indicating proper protein extraction.
03 - Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and develop.
04 - Preheat a dehydrator or oven to 165°F. If using an oven, line a baking sheet with parchment paper or use a wire rack for airflow.
05 - Fill a jerky gun or piping bag with the meat mixture. Pipe snack stick shapes approximately 6 inches long onto dehydrator trays or the prepared baking sheet.
06 - Dehydrate or bake for 4 hours, turning sticks once halfway through. Continue 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 extended shelf life.
# Expert Suggestions:
01 -
- They are the ultimate grab and go protein that actually tastes like real meat instead of cardboard.
- The texture is perfectly chewy without breaking your teeth like some store bought versions.
02 -
- Do not skip the curing salt if you plan to store these for any length of time.
- Getting the meat mixture sticky is the secret to keeping the sticks from crumbling.
03 -
- Cutting a small piece off to test the doneness prevents overcooking the whole batch.
- A light dusting of extra red pepper flakes before drying adds a nice visual pop and heat.