Pepperoni Beef Stick

This Pepperoni Beef Stick recipe is the creation of Kelly Holderby…a fellow  Nutritional Therapy and Certified GAPS Practitioner.  It’s very easy to make, GAPS friendly (at the 4th or 5th stage when spices are allowed)  and makes a great portable snack.  It is similar to a summer sausage.

2 pounds grass fed ground beef
3 t. sea salt
2 t. smoked paprika
1 1/2 t. ground black pepper
1 1/2 t. yellow mustard seeds
1 t. fennel seeds
1/2 t. crushed red pepper flakes (omit if you have leaky gut or autoimmune)
1/2 t. anise seeds
3 – 4 cloves mashed garlic

Combine all  ingredients and mix well. Divide into 2 logs about 2 1/2 inches in diameter. Wrap in wax, parchment or plastic wrap and refrigerate over night. Unwrap and bake on broiler pan at 200° for 4 hours. Store in fridge for up to 1 week or in the freezer for 6 months.

The spices are approximate – add more or less for your taste preference.

Kelly shared that the last time she made a batch she added about 4 ounces of ground grass-fed beef liver and no one noticed the difference…what a great way to get some nutrient dense liver into your family!

For questions, comments or raves contact Kelly directly at skholderby@comcast.net