Ground Beef Mix
- 12 lb - Beef round, eye or top
- ¼ cup - Fine salt
- 3 tbsp - Ground black pepper
- 3 tbsp - Smoked paprika
- 3 tbsp - Onion powder
- 3 tbsp - Garlic powder
- 2 tbsp - White sugar
- 1 tbsp - Mustard powder
- 2 ½ tsp - Prague powder #1 (see manufacturer’s instructions)
Jalapeño Cheddar (for 1/3 of the ground beef mix)
- 4 oz - El Yucateco Jalapeño Hot Sauce
- 6 oz - High temp cheddar cheese cubes
- ⅓ cup - Water
Honey Habanero (for 1/3 of the ground beef mix)
- 4 oz - El Yucateco Red Habanero Hot Sauce
- 3 oz - Honey
- ⅓ cup - Water
Black Label & Bourbon (for 1/3 of the ground beef mix)
- 4 oz - El Yucateco Black Label Reserve Hot Sauce
- ⅓ cup - Bourbon
Tools & Supplies
- Smoked collagen casings, 17mm to 21mm
- Meat grinder and sausage stuffer
- Wood chunks for smoking, preferably hickory, oak or pecan
- Preheat your smoker to 130°F
- Slice beef into 1-inch thick strips. Place beef strips on a baking plate and put in freezer for 45 minutes;
- Combine salt, ground black pepper, smoked paprika, white sugar, garlic powder, onion powder, ground mustard and prague powder #1 into a bowl. Pour the seasoning mixture onto the slightly frozen beef sticks and toss to combine.
- Grind beef strips using a 10 to 12 mm plate, then repeat using a 4.5 mm plate.
- Divide the ground beef into 3 equal portions to make the 3 beef sticks flavors. Add respective ingredients for each flavor and mix well.
- Push ground beef mixture into a sausage stuffer and stuff casings according to manufacturer’s instructions.
- Place beef sticks in your smoker and toss a few wood chunks onto hot coals for smoking. Cook until the internal temperature of the meat reaches 165°F, increasing smoker temperature by 10°F every hour of cooking
- Once beef sticks have reached their target internal temperature, remove from heat and immediately immerse them in ice water to stop the cooking process. Leave in ice water for about 10 minutes.
- Cut beef sticks to desired length and serve.