Spicy Beefstick Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 4, 2011
We have made this recipe for the last four years for our two week camping trip. Everyone loved it so much the first year, I made smaller logs and gave them to each campsite at the beginning of the trip. Going to try with a mixture of ground venison this fall. Great for low carbers too!
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Reviewed: Apr. 10, 2008
I loved this recipe. I used Laura's Lean Beef and turkey sausage and it turned out super. The consistency was perfect and my family loved it and so did I. I did however only let it sit in the fridge for 24 hours.
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Reviewed: Aug. 8, 2007
I'm the person that originally posted this recipe. I'd like to make a few corrections. In step 2 it says to form the beefstick into logs then wrap them in foil. Instead, form it into logs then cook for 3 hours on a broiler pan then flip them and cook another 3 hours. After they are done you take them out of the oven and wrap each separate beefstick in foil then refrigerate. Just wanted to clarify that. Sorry it took so long.
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Reviewed: May 25, 2007
My boyfriend absolutely loved these. I also made over one day and they were fine. I ommited the pork sausage and just used ground moose meat instead which was delicious far more healthy and almost no grease. Will make again!!
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Reviewed: Aug. 29, 2006
I made this twice now: the first time to letter of the recipe and the second time with changes. First off, I could not tell the difference in letting the meat sit 3 days and mixing for 5-10 minutes per day and the second batch where I mixed mine one day, rest overnight and cooked the next day. Second, the first batch came out greasy, so in the second batch I used 90/10 ground sirloin and it was drastically less greasy. Third, store the cooked sticks in an airtight container in the fridge. They have a much longer shelf life since they have no preservates or chemicals to keep the flavor.
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Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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