Hickory Stick
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A home-kitchen version of hickory stick, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 5 lb. ground beef
- 5 tsp. Morton Tender Quick salt
- 2 1/2 tsp. regular salt
- 1 tsp. liquid smoke
- 1/2 tsp. red pepper
- 2 1/2 tsp. garlic salt
- 2 tsp. coarse black pepper
- 2 1/2 tsp. mustard seed
Method
Mix all ingredients together.
Refrigerate 24 hours.
Mix well again.
Refrigerate another 24 hours.
Shape into small rolls, about 1 to 1 1/2-inches.
Place on cookie sheet.
Bake at 150° for 8 hours.
Turn after 4 hours.
Can also use ground turkey.
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