Cured Ground Beef Sticks (Bear Log Style)

[CSR]

Have been eyeing up the beef stick/logs with TQ from Bear's Step by Step and finally received my sign that it is time to start, but one question for those that have done these before. I know Bear stated he uses 80/20, but the "sign" I received is chub packs of 73/27 on sale for 97 cents/lb. That price is amazing and I will be stocking up for many recipes, but I'm curious if anyone has previously used a mix with this much fat or if I should cut in some frozen 85/15 I have to try to get closer to 80/20.

Once I start I will post progress here. The plan is to go with a "log" size about 1.5-2 inches in diameter to be served sliced with crackers and some smoked cheese. May also do some smaller ones for snack sticks as well.

Chris

 

[biteme7951]

That's getting up there on the fat scale especially without a casing to contain it. You could scale the recipe back and do a 1lb trial (with a drip pan below it). I would personally cut in some leaner meat.

Barry.

 

[pc farmer]

That would have to much fat for me. When I make sticks I use 90/10

 

[CSR]

I'm assuming most of the fat renders out and you end up with a stick that starts to look like a cross between the cratered moon and swiss cheese. I don't have a grinder but will work with the local butcher to mix in something lean to get closer to 80/20.

 

[Bearcarver]

With my 80/20 Beef Sticks, I would say a little leaner would be better than a little more fat.
Since they aren't stuffed you don't have to worry about them being too non-fatty to stuff easily.

Bear

 

[browneyesvictim]

If you want to do a 1.5-2 inch log, then you might as well case it anyway. Then don't bother mixing in any lean and go for it. That ought to be good. At least in my opinion anyway... Holly said it!

The good news is fat is flavor

And .97 cents /lb is a ridiculous price for GB! Can't say I can remember what year it was last time seeing it that low... Just curious where you found that? Makes me wonder if "other" stuff is ground up in it.

 

[Bearcarver]

If you want to do a 1.5-2 inch log, then you might as well case it anyway. Then don't bother mixing in any lean and go for it. That ought to be good. At least in my opinion anyway... Holly said it!


And .97 cents /lb is a ridiculous price for GB! Can't say I can remember what year it was last time seeing it that low... Just curious where you found that? Makes me wonder if "other" stuff is ground up in it.

Missing the point that some people like the taste & feel better with Unstuffed Sticks & Logs.
What reason would you "Not Stuff" if not for better taste & feel, that you say, "Might as well case it anyway"?

Bear

 

[browneyesvictim]

Point is not missed on me bear. I get it. Totally. In fact every time I have made your loaf has been "uncased". But for that fat ratio I can see the merit of stuffing in a casing to help hold it together. Especially since the desired diameter just so happens to be a common casing size.
Erik

 

[CSR]

If you want to do a 1.5-2 inch log, then you might as well case it anyway. Then don't bother mixing in any lean and go for it. That ought to be good. At least in my opinion anyway... Holly said it!


And .97 cents /lb is a ridiculous price for GB! Can't say I can remember what year it was last time seeing it that low... Just curious where you found that? Makes me wonder if "other" stuff is ground up in it.

Local grocery store (Jewel Osco for any Chicagoans) by me. It's actually 99cents (I read the 2.97 per and the .97 stuck in my head). In regards to the casing, I don't have a stuffer so this recipe is the one that caught my eye. I'll trust Bear that the flavor is better as well.

 

[browneyesvictim]

No doubt I am on the bear loaf bandwagon myself- "uncased even"! Its outstanding. The point is moot if you don't have a stuffer. I guess that was a bit presumptive of me in assuming that you did. Sorry.

 

[CSR]

No worries, this is all good conversation! I may even try a couple logs with the pure 73/27. No matter what I do, I will certainly share the results here.