Meat sticks

Nothing better than homemade meat sticks with ingredients you choose and trust.

Great snack, or addition to any meal.

Convenient and nutritious. Easy to make.

No casing. No celery powder or juice.

The sticks can be make with any kind of ground meat. I found that mixing ground turkey and beef works the best. You can be creative with seasoning. Spices, sea salt and sugars from maple syrup act here as preservatives so they are necessary ingredients.

Meat sticks

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 2 lbs ground beef, turkey, venison, lamb or pork organic, grass-fed
  • 1 tbsp seasoning Italian seasoning, or other containing garlic, onion, oregano, basil, sage, black pepper, rosemary, fennel seed etc., depending on your preference
  • 1 1/2 tbsp sea salt Himalayan pink salt
  • 3 tbsp maple syrup

Method
 

  1. Put all ingredients in a bowl and mix them thoroughly. Mixing with your hands works best.
  2. Cover the bowl and place in the refrigerator for 24 hours.
  3. Once out of the fridge, put the meat through jerky gun and set the sticks on a baking sheet lined with parchment paper.
  4. Bake the sticks at 350F for 30 minutes.
  5. Turn off the oven and leave the sticks for another hour or so. This will nicely dry them out.

Notes

Fermentation process that takes place in the fridge is necessary to preserve the meat and for the flavors to mix together.
You can leave the meat in the fridge for even up to 48 hours. The spices, sea salt and maple syrup ferment the meat and keep it fresh.
You can use a dehydrator instead of the oven. 145-150F for 10 hours worked for me.