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Spicy Beefstick

  • Prep

    15 m
  • Cook

    6 h
  • Ready In

    6 h 15 m
BUCKS45

BUCKS45

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 310 kcal
  • 16%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 2.3g
  • < 1%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 2681 mg
  • 107%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

BUCKS45
26

BUCKS45

8/9/2007

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.

VORCHA
16

VORCHA

8/29/2006

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.

Christie
6

Christie

4/10/2008

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.

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