Beef Stick

Source: Cindy S. Koehler (1982)
Prep time: 72 hoursCooking time: 8 hoursTotal time: 80 hours


5 lb
hamburger meat
5 t
Morton TenderQuick salt
2 1⁄2 t
mustard seed
2 1⁄2 t
cracked black pepper
1 t
hickory smoke salt (I sometimes substitute this for Season-All salt)


Mix together; put in a large bowl. Cover and refrigerate. Once a day for 3 days, mix again and refrigerate. On the fourth day, mix again and shape into 5 rolls. Lay on broiler rack of oven and bake at 140° to 150° for 8 hours.  


Makes a super hors d’oeuvre with cheese and crackers!