Hickory Smoked Salt Recipes

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Dried Beef Sticks
5 pounds ground chuck (very lean beef)
5 Tablespoons Morton Tender Quick Salt
3 teaspoons Mustard Seed
2 teaspoons Granulated Garlic
2 teaspoons Cracked Pepper
1 Tablespoon Hickory Smoked Salt
1 Tablespoon Liquid Smoke

Mix beef and season VERY WELL.  Place in a large covered container for three (3) days,
kneading (working with hands) each day, making sure beef is thoroughly mixed each day. 
On third day, shape beef into sticks, (I usually have 12-14ounces per stick.  Place on broiler
pan (a pan with drain holes in bottom) and bake at 150 degrees for 8hours ( turning after 4 hours). 
Wrap individually in foil or plastic wrap.  Will keep in refrigerator for several weeks, or in freezer
for months.
               Submitted by Collene Stuart, Boonville, N.C.