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Lean Pepper-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
  • 1 1/2 teaspoons kosher salt
  • 1 1/2 teaspoons coarse black pepper
  • 1 1/4 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon mustard seed, lightly crushed
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne, optional
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons nonfat dry milk powder
  • 3 tablespoons ice water
Instructions
    Mix:
  1. 1
    Keep everything very cold.
  2. 2
    Combine the dry seasonings and nonfat dry milk. Add them to the beef along with the ice water.
  3. 3
    Mix vigorously by hand or with a stand mixer on low until the meat becomes sticky and tacky and starts clinging to itself, about 2–3 minutes.
  4. 4
    You're looking for sausage bind rather than simply seasoned ground beef.
    5. Stuff:
  5. 5
    Stuff firmly into 17–21 mm collagen casings, trying to avoid air pockets.
  6. 6
    Make long continuous lengths or twist/link them into approximately 6-inch sticks.
  7. 7
    Refrigerate while you prepare the smoker.
    8. Smoke and cook:
  8. 8
    For these uncured sticks, I would not use the long 165°F jerky treatment.
  9. 9
    After the jerky comes out:
  10. 10
    Raise the Masterbuilt to about 200°F.
  11. 11
    Put in the sticks with smoke.
  12. 12
    Cook until the centers reach 160°F.
  13. 13
    Check several sticks with an instant-read thermometer.
  14. 14
    USDA recommends 160°F for uncooked sausages containing ground beef.
  15. 15
    Once cooked, cool promptly and refrigerate.
Read it online: https://wayfarerspantry.com/thepantry/recipe/lean-pepper-garlic-beef-snack-sticks/