How to make Beef Sticks from Scratch - PoorMansGourmet
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- เผยแพร่เมื่อ 15 ก.ย. 2024
- I've recently discovered my love for these Teriyaki Beef Sticks. I started purchasing some 5" sticks at the front counter register of one of my local gas stations. 2 for $1 sounded like a good deal to me and before I knew it, I was hooked. I started buying them buy the tens. I quickly discovered, however, that I didn't like the other brands when I purchased them at the grocery store. Plus the price, for some reason, was much higher. Which is crazy to me because convenient store prices are you usually way higher than grocery stores. So I got obsessed with making my own and coming up with a recipe that was consistently delicious and up to my specific tastes. Read more and get the exact ingredients for this recipe: poormansgourme...
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on TH-cam now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!
It's been a long time since I published a video recipe this long but there's a lot of important information that I couldn't leave out so I hope you appreciate it because it took a long time to film and edit. It's important to note that this is NOT a cured meat recipe. This process does not allow you to store Beef Sticks for long periods of time and should be consumed fairly soon if they're kept refrigerated or at room temperature. Uncured meats can cause Botulism if curing salt or nitrates aren't added. You can learn more about it here: www.thespruceeats.com/pink-salt-using-nitrates-to-cure-meat-1447029
I was able to purchase this amazing Sausage Stuffer with the help of my Patrons. I saved up for several months and got it ordered from amazon last week. I'm going to start knocking out some more recipes with this very soon.
Full Recipe: poormansgourmetkitchen.com/teriyaki-beef-sticks.html
Pin it: www.pinterest.com/pin/391250286376586008/
Patreon: patreon.com/pmgk
how the hell do you get a beef tenderloin for $20?
Poor Man's Gourmet Kitchen there’s a better way of removing the silver skin, you just basically cut the white part or the tail which it is connected to and should peel right off
Excellent Video.
I can't wait to try this.
Looks Delicious.
Looks delicious.
buying my mom one of these so i can have some homemade sausages. thanks for the video
Hi it’s 1:50 am day 3 of Quarentine and I’m up watching this.
...and I'm up reading this! 🍻
same but the day after at 1:50am lmao
ási̱mos dvoirsè ìr 226 am here lol
Day 5, 2:39am
Day 6 now for me, 12:49 in WI
Looking at food storage ideas for the next time some idiot eats a bat and releases the plague...
What was the shelf life of these bad boys im a bit worried because of the cheese
I was waiting for him to say, “we’ll leave the lights on for you”. 😁
Tom Bodett reference... very nice my friend.
He does have a nice voice.
🙄
This has such an old school TH-cam feel. I like it a lot. Thanks for the video my friend.
Exactly why I created it... but honestly, It only seems old school 'cuz I'm not in your face and obnoxious! Enjoy 🍻
Your voice is so calming, I'm watching for therapy.
This guy is the *Bob Ross of beefsticks
"This is Poor Man's Gourmet and we'll leave the light on for you"
Kind of like your grandmother
any time prick
When TH-cam actually recommends something good for a change. I can make these at home and stop eating nasty ass slim Jim's. They have way too much oil in them and give me heartburn. Instant sub.
I'm happy that I just ran across your channel..I love making jerky, beef sticks and sausages..I'm always willing to learn different ways etc.
Finally, a descent comment! poormansgourmetkitchen.com/teriyaki-beef-sticks.html
Was eating a beef stick for the first time in like 10 years today and wondered how to make them and it’s not as bad as I thought it’d be, dope video I might try
Glad this helped! 🍻
No joke, that's why I came here.
These will be the perfect addition in my lunch bag for a quick protein snack. Awesomely done. Thank you.
This feels like a commercial. The music and his voice combined.
If you run a second grind after you season it won’t break your meat down as much. Making for a much better texture.
20$ for a whole beef tenderloin? That’s like $120 where I live...
you can probably use any lean cut of beef since you won't really tell the difference between a tender cut and a tough cut of beef when its ground up.
Let me guess... California
jeremy higdon Canada actually lol
@@evanbarrett2072 Canada would've never guessed.
Choice Beef tenderloin is that high. What he is using, I'm guessing, is what is called ungraded beef. Lower end of the spectrum usually below select, but then again for what he is using it for it's not a problem.
I will never ever do this, still found it fascinating to watch
My husband might
Good vid, my family starting to dabble in the sausage game with the wild game we harvest. Tip for the butcher, meet temp around 34° is easier to trim and cut, also a filet knife makes the silver skin removal fast and clean.
Now this is what I call gourmet cooking.
My goodness!!!
Thanks so much for sharing. I watched this with my wife and she's going to try her hand at this. I'll get to taste test so this is a win - win I have you to thank for!
Excellent for thé Cancer Colon to your family !
I could listen to this man all day talking
Tell that to my wife! lol
Who else is watching this and will never actually make it?
“If you like sausage (or beef sticks) never watch it being made”.
Me at 1am... “Damn that looks good, but I’ll never make it myself”.
Who is watching and can taste it...
@ShinyStarDust Homes Or just buy some chorizo that's already been cleaned
Yhea me ! From the 209!
Ahahahaha! But still we are watching
Looks great to me! Thanks for the video and recipe. I may add some spices like a dash paprika and ground red chiles to get that hotter taste and redder complexion. But I may be too accustomed to chorizo..
Day 20 of quarentine - today i learned how to make beef sticks. Nice
Hes sounds like the guy who makes hard candy at lofty pursuits.
@@vivianwill9341 lmfao
End result looks great! However, I still have a lot of questions and skepticism regarding the price and the cooking process
Jalapeno turkey is delicious too. Pick up Turkey cheap after the holidays and debone.
That is so awesome! I love pepperettes but find them far too salty. playing with this recipe and idea would be so fun. I'll even try it with turkey :)
Thank you for helping me get inspired to make my own.
Cheers!
That's a damn good 💡!
Watch the turkey in cured processes. You can get sick real easy and temps need to reach much higher than beef.
The hubs and I eat about 30 Slim Jims a month between the two of us, therefore, we have always wanted to learn how to make our own, and that's why I'm happy that I stumbled across your video. Thanks!
Given how Slim Jim's taste so much better these days than in the 80's and 90's I could see eating that many. They're also nice and cheap.
Garlic, onion, celery, and mustard seed powder is all you'll need to make them. Some tabasco too if you enjoy those Slim Jim's.
@@Andulvar
I'm glad you wrote this... because truthfully I don't like Slim Jim's... but it was way back in the 80s/90s when I tried them.
You sound exactly like the guy that does the Motel 6 commercials. We'll leave the lights on for you. Enjoyed your video!
🤔 🍻
This is a great addition to my day, I can tell you put a lot of time into making this! Much appreciated!
No problem, thanks for watching!
Nicely explained and a very nice video presentation.
Hint - upgrade smoker with a hot plate element. I make linguica in mine.
in south africa we have a similar thing but its called droë wors translated as dried sausage it has less wet sausses in and mor just spices and beef and fat then air dried and enjoyd watching sports or just as a snack when ever its very big this side yours looks very jummy though nice job!
That's awesome. Sounds like that would be really tasty!
Man you’re voice is so soothing I would love to have you read a book it doesn’t even matter what book it could be a phone book it would soothe me to sleep 😴
I agree.
It's crazy how awesome this guy's voice is. I hope that he does more stuff.
He sounds like the Bob Ross of food...
Another great video. I've been curious as to how a beef stick is made. Yours look way less greasy than the ones in the stores. Keep em coming.
The best part about eating beef sticks is the snap you get when you take that bite
Sounds like a commercial...?
@@PMGK "Slim Jim has entered the chat" : )
@@PMGK
That is a compliment ... believe me I used to make commercials Radio/TV.
Another Berry excellent video and them look absolutely awesome and since you got that stuffer I'd like to see you make hot dogs because store-bought ones have a whole bunch of filler in it and stuff and I'd like to see how you would do pork hot dogs maybe even a beef hot dog just because I think they would be better if you made him at home instead of buying them for whatever price at the store
Yes! I looove hot dogs but won't eat them bc of all the bad stuff in it.
@@CatsOrangeAndGrey I eat them very rarely because of a lot of the stuff that's in them I mean a package every 3 months or so but yes I think it would be fantastic if this dude could come up with a really good recipe because he is really really good at what he does here and if he could do that I'd start making my own whether they be pork or beef even chicken hot dogs I would make them
I've just found you through the old related vids clicking saga, you are like the Bob Ross of Meatbased noms...
Bob Ross... Tom Bodett... I've heard'em all!
Old Navajo Tricks are
Perfect, thank you for posting this! I've really been wanting to make this soon. I hope mine turn out this good!
So beef pork fat n ice. Then grind twice. The appel smoke slow. For farmers sasuge salt or that acid salt. Make it go brown
I love your voice. It helps me sleep
Here we are taking fillet mignons and making beef sticks.
They’re fillet sticks
whats a fillet stick?
I was trying to make a joke lol. Obviously not a good one though.
I agree why would you use one of the best cuts of beef to grind up
Its true that the final cut being across the grain makes for a more tender bite, I think it might be a little bit hopeful to think that the meat grinder will feed the meat out in the same orientation that you drop it down the feed.
Nah. Small cubed portions might turn a few summer saults through a reclaimer but long cuts will go through, from start to finish, exactly the same way they go in and end with a cross grained cut of ground meat.
Mmm, so satisfying just to watch on whatever day of quarantine this is. Beautiful job.♥️I love the odds and ends.
Cool video, amazing color on those. I can imagine they tasted great ! Now if if you wanted those to be a bit chewier, would you have let them cook for an additional hour or so ?
Sure. Meat always gets tougher when it's over cooked. 🍻
Fantastic video! I'll be checking your channel out for some more interesting videos to watch.
Can these beef sticks be vacume packed and frozen?? That's what I do with my deer balogna and jerky!
Nice camera angles. This must've been hard to make! Very informative video
You are a dedicated sausage man. Good. When i was a girl a long time ago, my father knew a butcher in Osoyoos BC, who made the most unique and delicious, and as big around as an average cucumber, "BUCKWHEAT SAUSAGE" in a natural casing. I believe the wheat berries were whole & cracked but not crushed, and were 'the main feature' of the sausage mixed with a little meat & mild spices, maybe onion? either pork or beef or both, don't know. My mother would poach it in simmering water before serving it think, oh yeah, and then bake it too, it would split open with yummy goodness....I've been looking for it again for a lifetime, can't find it. Have you ever heard of the recipe or made it, if not, please do. Thanks
Looks delicious, love your channel, thanks,
Great job . Can’t wait to try it. Thanks!
Wow. Basically homemade slim-jims. Nice.
Ummm first off a whole beef tender loin for 20$?!? And why n the hell would you use a tender loin just to grind up to make sausage?!? But looks amazing! Good job
OhJay'sGaming if I found $20 tenderloins, I’d buy all of them!!
Yeah... Just buy some hamburger. It's much cheaper.
We charge 24 bucks just for 2 filet mignon steaks where I work
@@jordanbeck123 stop screwing people
@stan lee lol
Would this also work on a food dehydrator like making beef jerky?
Absolutely. Though you may have to increase the time 6 hours or so.
You should apply pressure to the collagen tube so the meat has to push harder fill it and move it, that way the casing will be filled tighter and more uniform, not all loose and baggy like his was.
They're made and sold professionally, both ways, so it's up to the individual and how they like it, bud.
Wow, great job, they look delicious! They wouldn't last a day if I made them. LOL
Definitely giving this one a try! Great video!
Just discovered this. Awesome video! You make it seem so easy. I am ready for the adventure.
May I please have the name of the equipment and collagen casing used in this video. And if possible link to the equipment and casing please please.
In the description there's a link to my website that should help you.
This is awesome and they look great.
THEY LOOK SO TASTY THANK YOU FOR THIS VIDEO VERY GOOD
This is an Insightful helpful video.
Something for me to make minus the cheese.
Thank you for sharing your knowledge- ability.
You're welcome!
Thanks for the tips
Looks just gourmet to me, using beef tenderloins. If he used regular hamburger meat, then it would be poor man's gourmet. Anyway, good video. I'll use hamburger meat for mine though.
Agreed. The whole point of grinding meat is because its tough. Plus, why would you cut the fat off? You're loosing your flavor.
@@superconductor4645 That's silver skin, it's not fat. It's connective tissue. It has no flavour and it's tough. If it's left on meat it'll curl.
Too much chance of bacteria contamination with store bought hamburger. Best to grind your own.
@@superconductor4645 tenderloin is defiantly not a tough cut
Spot on .
Pepper jack, jalepeño, beef sticks. 🤤🥵
RIGHT!!!! I'm in New Mexico and that Sounds so "Ligit"...
"That is Money"
Yum I'll give ya one secret! On RIBS> Soft butter them, then season them . I trim NO FAT OFF OF EITHER I like the burnt ends with fat
Good job sir, I approve this message! 👍🏿😎
Looks very very good
Hood river! Cheers from Oregon
Awesome, thank you! 🙏 🍻
I make these all the time but also add Jalapeño peppers and 1/4 inch chunks of old cheddar cheese.
So do you happen to have a video about curing and smoking these for storage ? I usually go camping/hunting fairly often and this would be a great alternative to jerky
Man you should make all the beef sticks in the world!
Spot on. Would like to have them for tea
Nice
Looks fun.
Ive killed for an extra 2 asada sticks Hahahaha!! definitely worth the xtra effort! Great video Bruddah God Bless you and thanks for the great recipe they turned out delicous.
Take some sweet chili/Thai sauce and put that on your burger! It's an awesome pairing!
My daughters favorite snack!
Thank you, can make s variety of flavors, spices and such.
Could you link sausage casing you'd recommend? Also grinders and sausage stuffers would be great too. I have a pretty big smoker but only use it for holidays. Love to put some of these bad boys in there.
@0:52 If you use a fish filet knife you can get the silver skin and all the fat the first go. What did you do with the chain? I grind it up with already ground chuck for burgers....yum.
These tenderloins on sale in Canada will run you $68 for and 8lb loin.
I don't really care for the name you selected for your TH-cam "Poor Man's Gourmet Kitchen" (just kidding) because you have a lot of Rich Information..... thanks, I really enjoyed this video!
GREAT JOB
nice music!
very relaxing.
Ohhhh looks good man....need to find casings now.
Amazon 🍻
$20 for a full tenderloin!?!?!? That amazingly cheap!!!
We would freze that. Then use slicer. Make lots jerky
GREAT VIDEO 1 Question, your video shows you adding black pepper, but it is not on your recipe. How much Black pepper did you add to your Teriyaki beef sticks thanks Lou D.
Thank you for bringing that to my attention. I usually match the salt so, 2 tsp Black Pepper.
Ima leave the silver skin on. Gona make Super chews for my new puppy
:)
I don't know why but I like how you say beef sticks
WAIT! WAIT JUST A MINUTE! You're making Teriyaki beef sticks, and you're making your own Teriyaki secret sauce, and your not letting us in on secret of your secret Teriyaki sauce?! REALLY?! I think you need to make this video all over again, and let us in on the SECRET!!!
All of the exact ingredients can always be found on my website: poormansgourmetkitchen.com/teriyaki-beef-sticks.html
Any last words.... And there you have it lol💚
Looks yummy and fun!
this video reminds me of my childhood...my ex stepuncle would go hunting every year and we would end up with deer jerky sticks that was the best ive ever had...i remember in grade school being able to trade 1 stick for an entire hot lunch from school (we werent very rich so i always had the "sack lunch" and a hot meal from school escpecially on certaian days was a treat)...it was always a treat to bring a couple sticks to school and have a good lunch and a stick...total treat...this video...even though not deer meet still brings me back...god bless ill watch a coupke more vids and consider subscribing!!...you should too!!
In my opinion, those deer jerky sticks were worth more than a hot lunch so, no wonder you were able to trade so easy. I remember that there were days I wish I had something to trade for 2nd lunch. Cheers!
Expensive way to do it but fantastic. Guessing would be totally fine using cheaper ground beef.
poormansgourmetkitchen.com/teriyaki-beef-sticks.html
We use our smoker all winter. How is yours different?
Very cool to see.
Even 3 years ago, where the hell did you ever find beef tender;loin for 25 bucks? I couldn't find even a steak for that price here in CT 3 years ago.. LOL
That's a shame. I can still get it for this price at the same store, here in the Midwest because it's ungraded meat, which keeps the cost low.
Would love to experiment different flavours of these. Keep them to eat over winter.
My brother just got through making deer sausages and they are so good.
Looks so good
Saw it wasn't a 28 minute video so I clicked it lol
Cool video
You're removing the silverskin backwards. Put that meat silverskin side down and remove it the same way you would remove the skin from a fish fillet. I learned this method 30 years ago when I began butchering my own deer. You'll be shocked and pleased when you see how clean that silverskin comes off, absolutely no meat on it. The key is to start at the fat end of the siverskin and to use a semi dull fillet knife. This is key so it won't cut through the silverskin. Great choice at getting that stuffer. I've been making many different kinds of sausages for years and I was so happy when I purchased my LEM 10 pound stuffer. Now do yourself another favor. Get a real grinder and get rid of that plastic piece of junk for the Kitchen Aid(don't get me wrong, I love my Kitchen Aid mixer, but that grinder attachment is junk). I bought the Cabela's Pro series DC grinder and let me tell you it goes through 10 pounds of meat in about 3 minutes. Yeah, it was a $159 investment(on sale), but well worth it considering I do butcher my own deer and pigs and make a lot of sausage. One thing you neglected to add to your recipe. #1 pink curing salt/prague powder. That's why your finished sausage sticks are grey inside instead of that nice pink or red typical of sausage sticks. It's cheap, I get it for $3 pound from my local butcher supply. You only need 1.14 grams per pound of meat. So a one pound bag will last a REALLY long time. It's not absolutely necessary but makes for a much better appearance. And as far as food safety goes, it's an insurance policy against botulism. Plus it's what you use in corning beef to keep it that distinct pink color. Which if you haven't tried corning your own beef you have to try it. SO much better than store bought.
I've always want to know how to do that now I do thank you beef sticks