We’ve always been fans of the Hickory Farms Beef Stick Original Recipe—it’s a smoky, savory classic that’s perfect for snacking or gifting. This American favorite draws from time-honored smoking techniques that deliver bold flavors in every bite, making it a go-to for holiday gatherings or everyday treats.
As food lovers we appreciate how simple ingredients transform into something irresistible. Join us as we explore this easy recipe that’ll bring authentic Hickory Farms taste right to your kitchen.
Ingredients
To recreate our Hickory Farms Beef Stick Original Recipe at home, we focus on high-quality ingredients that capture the smoky, savory essence of this classic snack. We’ve selected and ordered them based on their use in the preparation process, ensuring each one contributes to the authentic flavor profile.
Main Ingredients List
We start with the foundational elements, emphasizing freshness and precise measurements for optimal results:
- Ground beef: 2 pounds of lean ground beef (90% lean or higher), kept chilled to preserve texture and ensure easy mixing.
- Curing salt: 1 tablespoon of curing salt (such as Prague Powder #1), used early for safety and to develop that traditional cured taste.
- Black pepper: 1 teaspoon of freshly ground black pepper, added next for a bold, spicy depth that enhances the beef’s natural flavors.
- Garlic powder: 2 teaspoons of garlic powder, incorporated to infuse a robust, aromatic punch reminiscent of hickory-smoked profiles.
- Paprika: 1 teaspoon of smoked paprika, which brings a subtle smokiness and vibrant color to mimic the original’s hickory essence.
- Onion powder: 1 teaspoon of onion powder, blended in for a savory undertone that balances the spices.
- Liquid smoke: 1 tablespoon of hickory-flavored liquid smoke, introduced last in prep to evoke the iconic smoky sensation without a smoker.
These ingredients combine to deliver the hearty, flavorful bite we love in the Hickory Farms Beef Stick Original Recipe, making it simple for us to achieve professional results at home.
Equipment Needed
To bring our Hickory Farms Beef Stick Original Recipe to life with authentic smoky flavors, we need the right tools for precise preparation and smoking. This ensures that our homemade version matches the hearty, savory bite of the original.
Here’s a detailed list of the essential equipment, organized by preparation stage for easy reference:
- Large Mixing Bowl: We use this to thoroughly combine our lean ground beef with spices like curing salt, black pepper, and smoked paprika, ensuring even flavor distribution.
- Meat Grinder: Ideal for grinding fresh beef cuts if they’re not pre-ground, helping us achieve the perfect texture for our beef sticks.
- Sausage Stuffer or Piping Bag: This tool allows us to form the seasoned meat mixture into uniform sticks, mimicking the traditional shape of Hickory Farms beef sticks for professional results.
- Food Smoker or Oven with Smoking Attachment: Essential for imparting that signature smoky essence using liquid smoke and traditional techniques—aim for a model that maintains consistent low temperatures around 150-200°F for optimal curing.
- Digital Meat Thermometer: We rely on this to monitor internal temperatures accurately, ensuring our beef sticks reach a safe 160°F without overcooking and losing their savory flavor.
- Cutting Board and Sharp Knife: These are crucial for trimming and portioning the beef before mixing, providing a clean and efficient prep process.
- Baking Sheets or Racks: Used for arranging the beef sticks during smoking or drying, allowing air circulation to enhance the curing process and develop a rich, flavorful crust.
By having these items ready, we seamlessly transition from mixing our high-quality ingredients to the smoking stage, guaranteeing a confident and enjoyable cooking experience.
Instructions
We guide you through crafting the Hickory Farms Beef Stick Original Recipe with simple yet precise steps to achieve that authentic smoky and savory flavor at home. Let’s ensure your ingredients and equipment from the previous section are ready for seamless preparation.
Prepare the Ingredients
Before we begin, gather and prep the ingredients to set the stage for our Hickory Farms Beef Stick Original Recipe. Start by measuring out 2 pounds of lean ground beef for the base, ensuring it’s cold to maintain texture. In a separate bowl, combine 2 tablespoons of curing salt for preservation, 1 tablespoon of black pepper for a bold kick, 1 teaspoon of garlic powder for aromatic depth, 1 teaspoon of smoked paprika for that signature smoky hue, 1 teaspoon of onion powder for subtle sweetness, and 1 tablespoon of liquid smoke to mimic traditional smoking techniques.
To prep efficiently, grind the beef if it’s not pre-ground, using your meat grinder for a consistent texture. We recommend chilling all spices in advance to enhance flavor adhesion during mixing.
Mix the Marinade
Now we mix the marinade that infuses our Hickory Farms Beef Stick Original Recipe with its hearty, savory essence. In a large mixing bowl, add the curing salt, black pepper, garlic powder, smoked paprika, onion powder, and liquid smoke.
Stir these dry and liquid components together vigorously with a spoon or whisk until fully blended, creating a fragrant mixture that evokes the rich, smoky aroma of professional curing blends. This step takes about 2-3 minutes and ensures even distribution for optimal flavor penetration in the beef.
Marinate the Beef
With the marinade ready, we marinate the beef to lock in the flavors of our Hickory Farms Beef Stick Original Recipe. Add the 2 pounds of prepared lean ground beef to the mixing bowl containing the marinade.
Using clean hands or a sturdy spoon, thoroughly incorporate the mixture into the beef, massaging it for 5 minutes until every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 12 hours—or up to 24 hours for deeper flavor infusion—allowing the spices and smoke essence to permeate the meat and develop that crave-worthy savory bite.
Form the Beef Sticks
Once marinated, we form the beef sticks to prepare them for smoking in our Hickory Farms Beef Stick Original Recipe. Remove the beef mixture from the refrigerator and let it sit at room temperature for 10 minutes to make handling easier.
Using your sausage stuffer or piping bag, load the mixture and extrude it into uniform sticks about 6 inches long and 1 inch in diameter on a clean cutting board. If using a piping bag, apply steady pressure for even shapes. Aim for 12-15 sticks from this batch, arranging them on baking sheets or racks to prevent sticking, ensuring they hold their form for the next step’s smoky transformation.
Smoke the Beef Sticks
Finally, we smoke the beef sticks to achieve the iconic flavor profile of our Hickory Farms Beef Stick Original Recipe. Preheat your food smoker or oven with a smoking attachment to 180°F, using hickory wood chips for an authentic, robust smoke.
Place the formed sticks on the racks and smoke for 4-6 hours, monitoring with a digital meat thermometer until the internal temperature reaches 160°F for safety and optimal texture. Flip the sticks halfway through to ensure even exposure, filling your kitchen with the irresistible, savory aroma that signals a perfectly cured snack ready for enjoyment.
Make-Ahead Instructions
To make preparing our Hickory Farms Beef Stick Original Recipe even more convenient, we recommend these make-ahead strategies. This allows us to infuse flavors deeply while saving time on the day of smoking. By planning ahead, we ensure that Hickory Farms Beef Stick Original Recipe turns out smoky, savory, and ready for enjoyment without last-minute rushes.
Preparing the Meat Mixture in Advance
We can mix and marinate the beef mixture up to 24 hours before forming the sticks. Start by combining the lean ground beef with curing salt, black pepper, garlic powder, smoked paprika, onion powder, and liquid smoke in a large mixing bowl as outlined in our earlier steps. Thoroughly incorporate the ingredients to create a uniform mixture, then cover the bowl tightly with plastic wrap or transfer it to an airtight container. Refrigerate the mixture immediately to allow the flavors to meld and the curing process to begin safely. This step not only enhances the savory depth but also makes the beef easier to handle when forming sticks later.
Marinating for Optimal Flavor
For the best results, we extend the marinating time beyond the initial 12-24 hours if needed. If preparing further in advance, marinate the mixture for up to 48 hours in the refrigerator. “The longer marination allows the smoky notes from the liquid smoke and spices to penetrate deeply,” resulting in a more authentic, hearty bite reminiscent of the original Hickory Farms version. Always use a digital meat thermometer to check that the internal temperature stays below 40°F during storage to prevent bacterial growth.
Forming and Storing the Beef Sticks
Once the mixture is marinated, we can form the beef sticks ahead of time and store them for smoking later. Using a sausage stuffer or piping bag, shape the mixture into uniform sticks as described previously, aiming for lengths of 6-8 inches and a diameter of about 1 inch for even cooking. Place the formed sticks on a baking sheet lined with parchment paper, ensuring they are not touching, then cover and refrigerate for up to 24 hours or freeze for up to 3 months.
| Make-Ahead Option | Storage Method | Maximum Time | Key Tips for Quality |
|---|---|---|---|
| Refrigeration | Airtight container | 24 hours | Keep below 40°F; label with date for freshness. |
| Freezing | Freezer-safe bags or wraps | 3 months | Thaw in refrigerator overnight before smoking to maintain texture. |
Thawing and Final Preparation Tips
If we’ve frozen the formed sticks, thaw them completely in the refrigerator for 12-24 hours before smoking. Once thawed, proceed to smoke at 180°F for 4-6 hours until the internal temperature reaches 160°F, as per our detailed instructions. This make-ahead approach lets us capture the smoky essence of the Hickory Farms Beef Stick Original Recipe effortlessly, making it perfect for busy schedules or batch preparations.
Conclusion
We’ve loved sharing how to bring the Hickory Farms Beef Stick Original Recipe to your kitchen. It’s a simple way to enjoy authentic, smoky flavors that impress every time.
With these tips, you’re set to create your own tasty batches and make snacking more personal. Let’s keep the tradition alive in our homes.
Frequently Asked Questions
What is the Hickory Farms Beef Stick Original Recipe?
The Hickory Farms Beef Stick Original Recipe is a smoky, savory snack made with traditional smoking techniques. It’s perfect for gifting or casual snacking, featuring a hearty flavor from high-quality ingredients like lean ground beef and spices. This recipe lets you recreate that authentic taste at home for various occasions.
What ingredients are needed for the recipe?
You’ll need lean ground beef, curing salt, black pepper, garlic powder, smoked paprika, onion powder, and liquid smoke. These high-quality ingredients combine to capture the smoky, savory essence of the original Hickory Farms Beef Stick, ensuring a flavorful and authentic result.
What equipment is required to make beef sticks?
Essential equipment includes a large mixing bowl, meat grinder, sausage stuffer or piping bag, food smoker or oven with smoking attachment, digital meat thermometer, cutting board, and baking sheets or racks. These tools help with precise preparation and smoking for professional-quality results.
How do I prepare the Hickory Farms Beef Stick at home?
Start by measuring and combining ingredients, then marinate the beef mixture for 12-24 hours to enhance flavors. Form into uniform sticks and smoke at 180°F for 4-6 hours until the internal temperature reaches 160°F. This ensures a safe, tasty snack with the original’s hearty texture.
How long should I marinate the beef for best results?
Marinate the beef for 12 to 24 hours to allow flavors to fully infuse, though you can extend to 48 hours for even deeper taste. This step is key for replicating the authentic Hickory Farms flavor profile.
What’s the smoking process for the beef sticks?
Smoke the formed beef sticks at 180°F for 4-6 hours, monitoring with a digital thermometer until they reach 160°F internally. This low-and-slow method ensures a smoky, savory finish while maintaining safety and optimal texture.
Can I make the beef sticks ahead of time?
Yes, prepare the mixture and marinate up to 24-48 hours in advance. Form sticks and refrigerate for up to 24 hours or freeze for up to 3 months. This strategy saves time and enhances flavor for easy enjoyment later.