How to make Beef Sticks from Scratch - PoorMansGourmet
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- Опубліковано 7 лют 2019
- 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: poormansgourmetkitchen.com/te...
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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 UA-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! - Навчання та стиль
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.
🙄
These will be the perfect addition in my lunch bag for a quick protein snack. Awesomely done. Thank you.
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
This has such an old school UA-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 🍻
Perfect, thank you for posting this! I've really been wanting to make this soon. I hope mine turn out this good!
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 !
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 UA-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.
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!
Great job . Can’t wait to try it. Thanks!
Mmm, so satisfying just to watch on whatever day of quarantine this is. Beautiful job.♥️I love the odds and ends.
Now this is what I call gourmet cooking.
My goodness!!!
Definitely giving this one a try! Great video!
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.
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.
This is awesome and they look great.
Nicely explained and a very nice video presentation.
Hint - upgrade smoker with a hot plate element. I make linguica in mine.
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..
Looks delicious, love your channel, thanks,
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.
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
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
THEY LOOK SO TASTY THANK YOU FOR THIS VIDEO VERY GOOD
Thanks for the tips
As I don’t have patterns, when u say the kitchenaid stuffer is too slow what exactly do u mean? Does it not work or just takes forever? Thx
Forever
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.
Spot on .
Would love to experiment different flavours of these. Keep them to eat over winter.
Looks yummy and fun!
Thank you, gotta try this..
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.
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.
Jalapeno turkey is delicious too. Pick up Turkey cheap after the holidays and debone.
Looks so good
Ohhhh looks good man....need to find casings now.
Amazon 🍻
Fantastic video! I'll be checking your channel out for some more interesting videos to watch.
I love your voice. It helps me sleep
I could listen to this man all day talking
Tell that to my wife! lol
Nice camera angles. This must've been hard to make! Very informative video
Man these look great thanks for showing 👍🏼
Glad you like them!
Good job sir, I approve this message! 👍🏿😎
Man that’s is cool, thanks for sharing
GREAT JOB
I definitely will try this!
Excellent if you wish to get Colon Cancer !
fantastic recipie! thanx :D
You're sure welcome! 🍻
This is excellent.
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.
End result looks great! However, I still have a lot of questions and skepticism regarding the price and the cooking process
If you run a second grind after you season it won’t break your meat down as much. Making for a much better texture.
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. 🍻
Spot on. Would like to have them for tea
Looks fun.
Can these beef sticks be vacume packed and frozen?? That's what I do with my deer balogna and jerky!
Nice ,where do you get your caseings
Looks great. Can you think about a way to do this without a sausage stuffer?
The sausage stuffer isn't as expensive as it looks. There's models on Amazon for less than $99 US. and the alternatives cost more than they are worth in quality.
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.
Great video. Thanks.
NP
Looks very very good
Great inForMation
i wonder can you Freeze dry it Too make it Last For 30 Eons years
This is an Insightful helpful video.
Something for me to make minus the cheese.
Thank you for sharing your knowledge- ability.
You're welcome!
nice music!
very relaxing.
We use our smoker all winter. How is yours different?
Freaking awesome I gotta do this sometime
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.
How do you keep your smoker so clean how do you naturally clean it or if there’s rust what are you do
That looks great
hey there..got afew questions for you.
are these the same as like hillshire farms beef hotlinks?
can liquid smoke be added if i dont have a smoker?
can these be frozen ok?
as you know of corona lockdown im trying diffrent things to keep me busy lol..luckily i have purchased a meat grinder sausage maker mixer and a vacuum sealer..i loved the beef hotlinks and summer sausage but back in uk these are near impossible to buy hence your channel is very interesting..those sausages look damn good btw have you other recipes?
Similar yes and all of the exact ingredients can be found on my website, including liquid smoke: poormansgourmetkitchen.com/teriyaki-beef-sticks.html
I've always want to know how to do that now I do thank you beef sticks
Wow, great job, they look delicious! They wouldn't last a day if I made them. LOL
@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.
Very cool to see.
thanks for the video. I have always wondered how these were made. Can you do angus hamburger like this or would that be weird?
Thank you, can make s variety of flavors, spices and such.
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!
Can Just use Ground beef? Thanks Great Video
YOP!
Looked good!!!
I will never ever do this, still found it fascinating to watch
My husband might
Nice
thank you. delicious.
You're welcome 🤗 🍻
This feels like a commercial. The music and his voice combined.
Man you should make all the beef sticks in the world!
Do you sell these? It looks so good. How much did that new sausage thing cost?
No, but I could. I spent $130 on the stuffer and it's already paid for itself 10X fold.
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.
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
Any last words.... And there you have it lol💚
Hi there! I know this video is super old, but do you mind answering my question, I don't know if this is a dumb question or not. Is the smoking process necessary for the curing or is it just for flavor? I know you had mention that it wasn't cooking the meat but was just adding flavor but I didn't know to what extent, would I be able to skip that step if I don't have a smoker?
Smoking adds nitrates, a natural preservative. If you don't smoke the meat, you should add curing salt. ☺ 🍻
good golly these look amazing
Not bad for my first try, huh? 😂
Where did you get a Chateaubriand for $20?
Another Berry excellent video and them look absolutely awesome and since you got that stuffer I'd like to see you make hot dogs because store-bought ones have a whole bunch of filler in it and stuff and I'd like to see how you would do pork hot dogs maybe even a beef hot dog just because I think they would be better if you made him at home instead of buying them for whatever price at the store
Yes! I looove hot dogs but won't eat them bc of all the bad stuff in it.
@@Jessicalovesmichael I eat them very rarely because of a lot of the stuff that's in them I mean a package every 3 months or so but yes I think it would be fantastic if this dude could come up with a really good recipe because he is really really good at what he does here and if he could do that I'd start making my own whether they be pork or beef even chicken hot dogs I would make them
20$ 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'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
I've been researching and learning more about smoking and making sausages, pepperoni stix, and jerky. The salt you used in this recipe, is it just regular salt or is it curing salt #1? I'm wanting to do some smoking, but with reduced salt for the added flavor. I understand that I need to use curing salt to keep it safe. Can I use less regular non-iodinized salt or even no salt at all? Will the curing salt be salty enough for someone who has to have a low sodium diet??
I don't use curing salt in this recipe but it can be added, no problem. 1 tsp of curing salt is good for up to 5 lbs of meat so, the answer to your question is yes.
I liked
And subscribed !
Awesome my friend!
I don't really care for the name you selected for your UA-cam "Poor Man's Gourmet Kitchen" (just kidding) because you have a lot of Rich Information..... thanks, I really enjoyed this video!
4:14 17 millimeter collagen casings, would you please tell me what ingredients of this casing? And from where you bought them?
Thank you for this great snacks we are home now!! And we should enjoy our time!!
I ordered my casings from amazon but some butcher shops and grocery stores carry them. Ingredients are on my website: poormansgourmetkitchen.com/teriyaki-beef-sticks.html
Cool video
There look good. I like to have them for tea
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