Smoked Jaeger’s Beef Sticks Recipe

Jaeger’s Beef sticks seasoning is a commercial one from FW Witt. To that end, I added a standard Beef Stick Cure I’ve used a few times. Nothing real fancy but not too bad either.


5 Lb lean ground beef

5 Rounded tsp Morton Tender Quick

2 ½ Tsp each mustard seed, garlic salt and coarse ground pepper

2 Tsp clear liquid smoke

1 Tsp hickory salt


Jaeger used 21 mm mahogany collagen for the casings. They were 20 inches long and this facilitated a 10 inches hang on each side of the dowel rods he used.

Smoked for 3.5 hours using hickory – internal temperature of 165° F.

For the first 2 to 2 ½ hours, smoke the sticks at a temperature of 150°F to 160°F.

Then finish up with a smoking temperature of 180°F. These pictures are outstanding!

From Jaeger


Hickory Wood Bisquettes

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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