Ever had one of those middle-of-the-day culinary epiphanies that makes you wonder if you’re a secret genius? Well, that’s exactly what happened with these Crispy Bacon-Wrapped Beef Sticks!
So, I was just sitting there, thinking of my previous creations (the Easy Cheesy Bacon-Wrapped Pounder Meatloaf and those crowd-pleasing Bacon-Wrapped Pork Rinds: Breakfast Edition) when lightning struck my brain. Why not combine these carnivore masterpieces into something even more magnificent—yet simple enough with a maximum of five ingredients?
And thus, these beef sticks were born! Taking the best elements from my previous recipes and transforming them into handheld sticks of pure carnivore bliss. The result? A creation so delicious it borders on the supernatural—crispy, crunchy exterior giving way to juicy, savory beef, all wrapped in nature’s candy: bacon.
The beauty of these meaty magic wands is that they’re universally loved. My son practically growled like a little carnivore while devouring these, while I maintained slightly more dignity while secretly contemplating licking my plate. Who needs civilized behavior when food tastes this good?
Perfect for family dinners, party appetizers, or just because it’s Tuesday and you deserve something amazing, these meaty marvels deliver satisfaction that stays true to carnivore principles without sacrificing an ounce of flavor.
Now, let me show you how this carnivore dream comes together!
Step-by-Step Instructions
Take 1 lb (450 g) of pre-packaged ground beef (20% fat). Remove the ground beef from its packaging, maintaining its brick shape.
Cut the beef brick into 6 equal-sized sticks. (Optional: Season each beef stick with unrefined sea salt.)
Wrap each beef stick with 2 slices of bacon, spiraling to cover completely.
Like this.
They look pretty festive in their striped bacon coats!
Take 2 pastured eggs and crack them into a shallow bowl.
Whisk your eggs lightly.
Place 1 cup (240 ml) of finely crushed pork rinds in a separate shallow bowl.
Dip each bacon-wrapped stick into the whisked eggs, ensuring full coverage.
Roll the egg-coated sticks in crushed pork rinds, pressing gently to adhere.
Place the coated sticks on a rack positioned over a baking dish.
Here we go.
Bake at 350°F (175°C) for approximately 40 minutes…
…until juices run clear and the coating turns golden brown.
Remove from oven and let rest for 5 minutes before serving.
Dig in and enjoy!
Here’s the recipe for you to enjoy:
Crispy Bacon-Wrapped Beef Sticks
Ever had one of those middle-of-the-day culinary epiphanies that makes you wonder if you’re a secret genius? Well, that’s exactly what happened with these Crispy Bacon-Wrapped Beef Sticks!
So, I was just sitting there, thinking of my previous creations (the Easy Cheesy Bacon-Wrapped Pounder Meatloaf and those crowd-pleasing Bacon-Wrapped Pork Rinds: Breakfast Edition) when lightning struck my brain. Why not combine these carnivore masterpieces into something even more magnificent—yet simple enough with a maximum of five ingredients?
And thus, these beef sticks were born! Taking the best elements from my previous recipes and transforming them into handheld sticks of pure carnivore bliss. The result? A creation so delicious it borders on the supernatural—crispy, crunchy exterior giving way to juicy, savory beef, all wrapped in nature’s candy: bacon.
The beauty of these meaty magic wands is that they’re universally loved. My son practically growled like a little carnivore while devouring these, while I maintained slightly more dignity while secretly contemplating licking my plate. Who needs civilized behavior when food tastes this good?
Perfect for family dinners, party appetizers, or just because it’s Tuesday and you deserve something amazing, these meaty marvels deliver satisfaction that stays true to carnivore principles without sacrificing an ounce of flavor.
Now, let me show you how this carnivore dream comes together!
Ingredients
- 1 lb = 450 g pre-packaged ground beef (20% fat)
- 12 bacon slices
- 2 pastured eggs
- 1 cup = 240 ml crushed pork rinds
- (unrefined sea salt to taste)
Instructions
- Preheat the oven to 350°F (175°C).
- Remove the ground beef from its packaging, keeping its brick shape intact.
- Cut the beef brick into 6 equal-sized sticks.
- (Season each beef stick with salt.)
- Wrap each beef stick with 2 slices of bacon, spiraling around to cover completely.
- In a shallow bowl, whisk the eggs thoroughly.
- Place the crushed pork rinds in another shallow bowl.
- Dip each bacon-wrapped beef stick into the whisked eggs, ensuring full coverage.
- Roll the egg-coated sticks in the crushed pork rinds, pressing gently to adhere to the coating.
- Place the coated sticks on a rack positioned over a baking dish.
- Bake for about 40 minutes, or until the juices run clear and the coating is golden brown and crispy.
- Let rest for 5 minutes before serving.
Recommended Products
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Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (3 Pack) -
Redmond Real Salt - Ancient Fine Sea Salt, Unrefined Mineral Salt, 16 Ounce Pouch (1 Pack) -
EPIC Pink Himalayan Salt Pork Rinds, Keto Consumer Friendly, 4Ct Box 2.5oz bags (Pack of 4)
Tips for Variations
While the basic Crispy Bacon-Wrapped Beef Sticks are already a carnivore masterpiece, there’s always room for creative experimentation! These variations maintain the keto-friendly foundation while offering different flavor profiles and presentation styles to keep your meals exciting.
Whether you’re looking to spice things up, create a fun carnival-inspired presentation, or completely switch the protein source, these adaptations will ensure your carnivore and keto cooking never gets dull. Try one or try them all—each variation brings its own unique twist to this already delicious recipe!
Seasoning Variations
Basic S&P: Add unrefined sea salt and freshly ground black pepper to maintain the classic spice profile.
Savory Blend: Rub the ground beef sticks with a blend of unrefined sea salt, onion powder, garlic powder, and dried herbs like oregano and thyme before wrapping with bacon.
Spicy Option: Add a pinch of cayenne or chili powder to the pork rind mixture for heat lovers.
Smoky Boost: Mix in a small amount of smoked salt and smoked paprika with the pork rinds.
Presentation Variations
Carnival Corn Dog Style: Insert wooden skewers into one end of each stick after baking and cooling for 5 minutes. Serve upright in a tall glass or specially designed holder for a fun, fair-inspired presentation.
Bite-Sized Appetizers: Cut your ground beef brick into 2-inch (5cm) cubes. Wrap each cube with 1 slice of bacon and proceed according to the instructions. Be sure to adjust the baking time accordingly. Serve as party-friendly finger food.
Dipping Station: Serve with small bowls of keto and carnivore-friendly dipping options like sour cream (as you see in the main photo of this post), melted butter, or homemade tallow mayo.
Ingredient Variations
Frankfurter Edition: Replace the ground beef sticks with high-quality frankfurters. Skip steps 2—3, and start by wrapping the frankfurters directly with bacon. Continue with the egg and pork rind coating as directed. Baking time may need to be reduced to about 25—30 minutes. This version is another delicious corn dog-style variation!
Cheese Core: Before wrapping in bacon, create a small lengthwise slit in each beef stick and insert a cheese stick of your choice. Ensure the bacon fully seals the opening.
Breakfast Version: Use breakfast sausage links instead of ground beef for a morning-inspired variation.
Cooking Method Variations
Air Fryer Option: Cook in an air fryer at 350°F (175°C) for approximately 20—25 minutes, turning halfway through.
Grill Finish: After baking for 30 minutes, finish on a medium-heat grill for an extra smoky flavor and additional crispiness.
Oh, Elviira, these sound superb.
You are on a roll layering meats with bacon.
I will make these…however, our ground beef is not packed in brick form …so I will improvise.
I can already taste these…a “crunchy bacon burger finger.”
Thanks,
Keep cool …
We had tornados in 45C weather. Then a cold front moved in and at 28C we froze.
Gladys
Toronto, Canada
Thank you for your kind comment, Gladys! You can easily form sticks from ground beef, no need for a brick (even though it would be a tad easier to handle). That said, you can also mix spices to your ground beef. I hope you like this recipe as much as we did! Oh yes, it has been quite chilly in Finland, about 12—17°C. And it has been raining a lot!