Include in Print View:

Gochujang-Garlic Beef Snack Sticks

Ingredients
    Meat:
  • 1.5 lb very cold 90/10 ground beef
    • Casings:
  • 17 –21 mm edible collagen snack-stick casings
    • Seasoning:
  • 1.5 lb 90/10 ground beef
  • 2 tablespoons gochujang
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon coarse black pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne or Korean chile flakes, optional
  • 2 tablespoons nonfat dry milk powder
  • 1 tablespoon ice water
Instructions
  1. 1
    Before adding the full teaspoon of salt: check your gochujang. Brands vary quite a bit in saltiness. If yours tastes particularly salty, I'd reduce the kosher salt to 1/2 teaspoon.
  2. 2
    And I'd check the ingredient label for corn-derived ingredients, since commercial gochujang formulations vary.
  3. 3
    Why only 1 tablespoon water?
  4. 4
    The gochujang itself brings moisture. I don't want this mixture getting loose enough that stuffing becomes messy or the finished stick becomes spongy.
    5. Mix
  5. 5
    Combine the gochujang, water, vinegar, sesame oil, ginger and seasonings.
  6. 6
    Add to the cold beef with the nonfat dry milk.
  7. 7
    Mix until very tacky and cohesive, about 2–3 minutes.
  8. 8
    If you can grab a small handful, turn your hand upside down and have the meat stay stuck to your palm, you've developed a pretty good bind.
    9. Fry-test it
  9. 9
    This one especially deserves a small test patty before stuffing.
  10. 10
    Cook about a teaspoonful in a skillet and taste.
  11. 11
    You're checking primarily:
  12. 12
    salt
  13. 13
    gochujang intensity
  14. 14
    heat
  15. 15
    ginger
  16. 16
    sweetness
  17. 17
    I'd rather discover that it needs another teaspoon of gochujang before we've stuffed 1.5 lb of it.
    18. Stuff and smoke
  18. 18
    Stuff into the same 17–21 mm collagen casings.
  19. 19
    Then:
  20. 20
    Smoker: about 200°F
  21. 21
    Smoke: yes
  22. 22
    Cook to 160°F internal
  23. 23
    Cool promptly and refrigerate
  24. 24
    Again, because we're using ground beef, USDA's target is 160°F.
Read it online: https://wayfarerspantry.com/thepantry/recipe/gochujang-garlic-beef-snack-sticks/