Kent Butcher Supply

Beef Stick Recipe


  • 15# Lean Beef
  • 6.25# Regular Pork Trimmings
  • 1 Pkg. Med. Or Hot Beef Stick
  • Seasoning
  • 1 oz. Kent Super Cure
  • 1# Kent 412 Mix
  • 2.5# Water
  • Mustard Seed (Optional)


  1. Grind beef through 1/8″ plate and add to pork, seasoning and cure.
  2. Mix well and regrind through 1/8″ plate.
  3. Mix 1# of Kent 412 Mix with water so that 412 Mix is dissolved.
  4. Mix well kneading in 2.5# water/412 mixture until well bound.
  5. Stuff into 22/24 sheep casings.
  6. Place in refrigerator or cooler for 24 hours.
  7. Cold smoke at about 110-120 degrees for 6-8 hours with smoke.
  8. Raise smoke house temperature to 140 degrees for 1/2 hour.
  9. Raise smoke house temperature to 170 degrees for 1/2 hour.
  10. Raise smoke house temperature to 190 degrees for 1/2 hour or until internal temperature reaches 155 degrees.
  11. Chill – product ready for sale.


For BBQ Snack Sticks  add 3/4# – 1# of NW Smokehouse BBQ #G20947 to above recipe.

For Jalapeno Snack Sticks add 1/4 of one #10 size can of sliced jalapeno peppers, pour out all but 1/8 of the juice first.

For Cheese Snack Sticks add 10-15% high temperature cheese, use Hot Peper, Cheddar, Mozzarella, or American.

Kent Butchers' Supply Co.

4265 Spartan Industrial Drive SW
Grandville, MI 49418

*Note: While the above formula and/or process is both accurate and feasible to the best of our knowledge, Kent Butchers’ Supply Co. accepts no responsibliity for product failure or lack of acceptance.