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.
STANDARD BEEF STICK CURE
To prepare the cure, you’ll need 5 lb. lean ground beef, 5 rounded tsp. Morton Tender Quick, 2 1/2 tsp each mustard seed, garlic salt and coarse ground pepper, 2 tsp. Clear Liquid Smoke and 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 1/2 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!