Smoked Jaeger’s Beef Sticks Recipe
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!
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.Shop Now