Spicy Beefstick

Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Spicy beefstick, great for camping, tailgating, or just hanging out with buddies drinking beers.

By BUCKS45

Gallery

Recipe Summary test

prep:
15 mins
cook:
6 hrs
total:
6 hrs 15 mins
Servings:
15
Yield:
6 beefsticks
Nutrition Info
Advertisement

Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.

    Advertisement

  • For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.

  • Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

Nutrition Facts

Per Serving:
310 calories; protein 24.9g; carbohydrates 2.3g; fat 21.9g; cholesterol 90.8mg; sodium 2680.7mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
BUCKS45
Rating: 5 stars
08/09/2007
I'm the person that originally posted this recipe. I'd like to make a few corrections. In step 2 it says to form the beefstick into logs then wrap them in foil. Instead form it into logs then cook for 3 hours on a broiler pan then flip them and cook another 3 hours. After they are done you take them out of the oven and wrap each separate beefstick in foil then refrigerate. Just wanted to clarify that. Sorry it took so long. Read More
Helpful
(28)
VORCHA
Rating: 4 stars
08/29/2006
I made this twice now: the first time to letter of the recipe and the second time with changes. First off I could not tell the difference in letting the meat sit 3 days and mixing for 5-10 minutes per day and the second batch where I mixed mine one day rest overnight and cooked the next day. Second the first batch came out greasy so in the second batch I used 90/10 ground sirloin and it was drastically less greasy. Third store the cooked sticks in an airtight container in the fridge. They have a much longer shelf life since they have no preservates or chemicals to keep the flavor. Read More
Helpful
(19)
Christie
Rating: 5 stars
04/10/2008
I loved this recipe. I used Laura's Lean Beef and turkey sausage and it turned out super. The consistency was perfect and my family loved it and so did I. I did however only let it sit in the fridge for 24 hours. Read More
Helpful
(6)
Advertisement
Michelle Newton
Rating: 4 stars
05/25/2007
My boyfriend absolutely loved these. I also made over one day and they were fine. I ommited the pork sausage and just used ground moose meat instead which was delicious far more healthy and almost no grease. Will make again!! Read More
Helpful
(5)
jpdizz
Rating: 5 stars
09/04/2011
We have made this recipe for the last four years for our two week camping trip. Everyone loved it so much the first year I made smaller logs and gave them to each campsite at the beginning of the trip. Going to try with a mixture of ground venison this fall. Great for low carbers too! Read More
Helpful
(1)
Dan Campbell
Rating: 4 stars
12/05/2020
I made this as a beef stick to stuff into a casing. I cooked it on low heat in the oven. Then put it in a dryer for about 3 hours. Good!!! Next time I will try the smoker. The only thing wrong was it came out a little wet. Read More
Advertisement
© Copyright 2022 allrecipes.com. All rights reserved. Printed from https://www.allrecipes.com 01/20/2022