Beef Sticks Are Back
Last fall we tried a small batch of beef sticks and we completely underestimated just how popular they’d be. We sold out in a few weeks.
We’ve restocked with a bigger stock of beef sticks. We also tried a small test run of a slightly spicier beef stick. Individual sticks and ten-packs are listed on the storefront here.
The beef sticks are produced with traditional charcuterie techniques using lactic acid starter cultures and allowing the meat to ferment briefly. This is the same bacterial fermentation process employed when starter cultures are used to make sauerkraut, pickles, or yogurt. Meat doesn’t have much in the way of available carbohydrates so we need to add sugar to feed the bacteria. As the sugar is consumed it is converted into lactic acid, that pleasantly sour taste we crave in our favorite fermented foods. The combination of lactic acid and salt, along with the smoking and progressive air drying processes that follow, make the beef sticks naturally shelf stable without the need for any nitrates or other chemical preservatives.