Spicy Beefstick

Recipe View In a large bowl, combine the ground beef, spicy pork sausage, mustard seed, liquid smoke flavoring, Worcestershire sauce, garlic powder, curing mixture, cracked black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. (5 minutes)

Recipe View Thoroughly mix all ingredients to ensure even distribution of spices. Cover the bowl tightly with plastic wrap and refrigerate overnight to allow the flavors to meld and intensify. (12-24 hours)

Recipe View Over the next three days, remove the meat mixture from the refrigerator and knead it vigorously for 5 minutes each day. This process helps to develop the texture and bind the ingredients together. After each kneading session, return the mixture to the refrigerator, covered, to continue curing. (5 minutes each day)

Recipe View On the fourth day, after the final kneading, divide the meat mixture into 6 equal portions. Shape each portion into a uniform log. (10 minutes)

Recipe View Wrap each log tightly in aluminum foil, ensuring a secure seal. Poke a few small holes in the foil to allow for ventilation during baking. (5 minutes)

Recipe View Preheat your oven to a low temperature of 200 degrees F (95 degrees C). (15 minutes)

Recipe View Place the foil-wrapped logs on a broiler pan, which will help to catch any rendered grease. (5 minutes)

Recipe View Bake in the preheated oven for 6 hours, maintaining a consistent low temperature. (6 hours)

Recipe View After baking, turn off the oven and leave the logs inside for an additional 3 hours to slowly cool and further develop their flavor. (3 hours)

Recipe View Remove the logs from the oven and refrigerate until thoroughly chilled. This will firm up the beefsticks and make them easier to slice. (2-4 hours)

Recipe View Once chilled, unwrap the beefsticks and slice them into your desired thickness. Serve cold and enjoy the culmination of flavors and textures.