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    Beef Stick


    Source of Recipe


    Steve Varga


    Recipe Introduction


    From October 1981


    List of Ingredients


    • 5 lbs. hamburger meat
    • 5 rounded tsp. Tender Quick Salt
    • 2 and 1/2 tsp. course black pepper
    • 2 and 1/2 tsp. garlic salt
    • 2 and 1/2 tsp. mustard seed
    • 1 tsp. liquid smoke (Wright's or Chamber's Brands--use 4 tsp.)
    • 1/4 tsp. cayenne pepper if desired


    Instructions


    1. Mix ingredients and knead.
    2. Cover and refrigerate.
    3. Re-knead daily for 4 days.
    4. On the 5th day, form into loaves.
    5. Bake at 175-185 degrees for 8 hours, turn occasionally.
    6. Store in refrigerator.


 

 

 

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