How to make Beef Sticks from Scratch - PoorMansGourmet

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  • Опубликовано: 29 ноя 2024

Комментарии • 660

  • @PMGK
    @PMGK  5 лет назад +73

    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

    • @bradtooth5917
      @bradtooth5917 5 лет назад +8

      how the hell do you get a beef tenderloin for $20?

    • @santiagogarcia-lw4lm
      @santiagogarcia-lw4lm 5 лет назад +4

      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

    • @innercores1266
      @innercores1266 5 лет назад +2

      Excellent Video.
      I can't wait to try this.
      Looks Delicious.

    • @paularizzo5217
      @paularizzo5217 5 лет назад +2

      Looks delicious.

    • @TlivingO7
      @TlivingO7 4 года назад +2

      buying my mom one of these so i can have some homemade sausages. thanks for the video

  • @asimosdvoirseir1400
    @asimosdvoirseir1400 4 года назад +206

    Hi it’s 1:50 am day 3 of Quarentine and I’m up watching this.

    • @PMGK
      @PMGK  4 года назад +38

      ...and I'm up reading this! 🍻

    • @couch8850
      @couch8850 4 года назад +5

      same but the day after at 1:50am lmao

    • @goodbonezz1289
      @goodbonezz1289 4 года назад +1

      ási̱mos dvoirsè ìr 226 am here lol

    • @JakesSRT8
      @JakesSRT8 4 года назад +2

      Day 5, 2:39am

    • @C4NIVORE9273
      @C4NIVORE9273 4 года назад

      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

  • @ignatiusl.7478
    @ignatiusl.7478 3 года назад +26

    I was waiting for him to say, “we’ll leave the lights on for you”. 😁

    • @nicknack202000
      @nicknack202000 3 года назад +2

      Tom Bodett reference... very nice my friend.

    • @tracydimond3759
      @tracydimond3759 2 года назад +2

      He does have a nice voice.

    • @PMGK
      @PMGK  2 года назад

      🙄

  • @cloud6060
    @cloud6060 Год назад +4

    This has such an old school RUclips feel. I like it a lot. Thanks for the video my friend.

    • @PMGK
      @PMGK  Год назад +2

      Exactly why I created it... but honestly, It only seems old school 'cuz I'm not in your face and obnoxious! Enjoy 🍻

  • @TheOriginalDarkGlitch
    @TheOriginalDarkGlitch 5 лет назад +20

    When RUclips 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.

  • @chadcortez5542
    @chadcortez5542 Год назад +3

    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

    • @PMGK
      @PMGK  Год назад

      Glad this helped! 🍻

    • @BillyMinnow
      @BillyMinnow Год назад

      No joke, that's why I came here.

  • @amysturgis9327
    @amysturgis9327 4 года назад +41

    Your voice is so calming, I'm watching for therapy.

  • @klausbaumann9293
    @klausbaumann9293 5 лет назад +30

    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.

    • @PMGK
      @PMGK  5 лет назад +4

      Finally, a descent comment! poormansgourmetkitchen.com/teriyaki-beef-sticks.html

  • @wcho300
    @wcho300 5 лет назад +11

    These will be the perfect addition in my lunch bag for a quick protein snack. Awesomely done. Thank you.

  • @PensWoods
    @PensWoods 5 лет назад +5

    If you run a second grind after you season it won’t break your meat down as much. Making for a much better texture.

  • @Toolmybass
    @Toolmybass 4 года назад +1

    @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.

  • @evanbarrett2072
    @evanbarrett2072 4 года назад +45

    20$ for a whole beef tenderloin? That’s like $120 where I live...

    • @grzegorzbrzeczyszykiewic3338
      @grzegorzbrzeczyszykiewic3338 4 года назад +6

      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.

    • @jeremyhigdon3402
      @jeremyhigdon3402 4 года назад

      Let me guess... California

    • @evanbarrett2072
      @evanbarrett2072 4 года назад +1

      jeremy higdon Canada actually lol

    • @jeremyhigdon3402
      @jeremyhigdon3402 4 года назад +1

      @@evanbarrett2072 Canada would've never guessed.

    • @Nineshadows44
      @Nineshadows44 4 года назад

      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.

  • @theliltwirp
    @theliltwirp Год назад +1

    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 ?

    • @PMGK
      @PMGK  Год назад +1

      Sure. Meat always gets tougher when it's over cooked. 🍻

  • @SHREKfiona1234
    @SHREKfiona1234 4 года назад +1

    Jalapeno turkey is delicious too. Pick up Turkey cheap after the holidays and debone.

  • @richardbyerssr.3355
    @richardbyerssr.3355 5 лет назад +1

    Can these beef sticks be vacume packed and frozen?? That's what I do with my deer balogna and jerky!

  • @L-h8py
    @L-h8py Год назад +1

    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.

    • @PMGK
      @PMGK  Год назад

      In the description there's a link to my website that should help you.

  • @louisdelafano6422
    @louisdelafano6422 3 года назад +1

    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.

    • @PMGK
      @PMGK  3 года назад

      Thank you for bringing that to my attention. I usually match the salt so, 2 tsp Black Pepper.

  • @privatecitizen5264
    @privatecitizen5264 5 лет назад +5

    End result looks great! However, I still have a lot of questions and skepticism regarding the price and the cooking process

  • @marktrusty8976
    @marktrusty8976 4 года назад +1

    I could listen to this man all day talking

    • @PMGK
      @PMGK  4 года назад +2

      Tell that to my wife! lol

  • @crypticjim
    @crypticjim 5 лет назад +48

    I will never ever do this, still found it fascinating to watch

    • @giffmom
      @giffmom 5 лет назад

      My husband might

  • @Boermusiek
    @Boermusiek 4 года назад +3

    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!

    • @PMGK
      @PMGK  4 года назад

      That's awesome. Sounds like that would be really tasty!

  • @chayo_da_king
    @chayo_da_king 5 лет назад +192

    Who else is watching this and will never actually make it?

    • @Barbutt
      @Barbutt 5 лет назад +6

      “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”.

    • @OldNavajoTricks
      @OldNavajoTricks 5 лет назад +3

      Who is watching and can taste it...

    • @GrimBirthday
      @GrimBirthday 5 лет назад +2

      @ShinyStarDust Homes Or just buy some chorizo that's already been cleaned

    • @chuyulater8251
      @chuyulater8251 4 года назад

      Yhea me ! From the 209!

    • @Ambisyosadyosadyosa
      @Ambisyosadyosadyosa 4 года назад

      Ahahahaha! But still we are watching

  • @jojofixer
    @jojofixer 4 года назад +1

    Nicely explained and a very nice video presentation.
    Hint - upgrade smoker with a hot plate element. I make linguica in mine.

  • @edwardk12687
    @edwardk12687 4 года назад +1

    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

  • @thenugglenator8224
    @thenugglenator8224 5 лет назад +9

    This feels like a commercial. The music and his voice combined.

  • @scottsimmons9726
    @scottsimmons9726 4 года назад +2

    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.

  • @RG-tm7uq
    @RG-tm7uq 5 лет назад +5

    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..

  • @canadaplace2be176
    @canadaplace2be176 4 года назад +2

    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

  • @tom_olofsson
    @tom_olofsson 4 года назад +1

    We use our smoker all winter. How is yours different?

  • @OSGCourtWatch
    @OSGCourtWatch 4 года назад

    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

    • @PMGK
      @PMGK  4 года назад

      Forever

  • @iwatcher69
    @iwatcher69 5 лет назад +10

    The best part about eating beef sticks is the snap you get when you take that bite

    • @PMGK
      @PMGK  5 лет назад +3

      Sounds like a commercial...?

    • @marks926
      @marks926 5 лет назад +2

      @@PMGK "Slim Jim has entered the chat" : )

    • @JudiChristopher
      @JudiChristopher 4 года назад

      @@PMGK
      That is a compliment ... believe me I used to make commercials Radio/TV.

  • @chillNinjaLowSkill
    @chillNinjaLowSkill 4 года назад +5

    Day 20 of quarentine - today i learned how to make beef sticks. Nice

    • @vivianwill9341
      @vivianwill9341 4 года назад +1

      Hes sounds like the guy who makes hard candy at lofty pursuits.

    • @colec.6477
      @colec.6477 4 года назад

      @@vivianwill9341 lmfao

  • @bLackmarketRadio
    @bLackmarketRadio 5 лет назад +15

    Would this also work on a food dehydrator like making beef jerky?

    • @PMGK
      @PMGK  5 лет назад +10

      Absolutely. Though you may have to increase the time 6 hours or so.

  • @ddenlow4609
    @ddenlow4609 4 года назад +12

    Here we are taking fillet mignons and making beef sticks.

  • @stantheman6411
    @stantheman6411 5 лет назад +3

    Now this is what I call gourmet cooking.
    My goodness!!!

  • @archangel20031
    @archangel20031 4 года назад

    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.

    • @PMGK
      @PMGK  4 года назад +1

      They're made and sold professionally, both ways, so it's up to the individual and how they like it, bud.

  • @mcopeland05
    @mcopeland05 4 года назад

    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.

    • @PMGK
      @PMGK  4 года назад +1

      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.

  • @one-WildCard
    @one-WildCard 5 лет назад +5

    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!

    • @PMGK
      @PMGK  5 лет назад +1

      That's a damn good 💡!

    • @mr.reality9741
      @mr.reality9741 Год назад

      Watch the turkey in cured processes. You can get sick real easy and temps need to reach much higher than beef.

  • @pcmikeoftheup
    @pcmikeoftheup 5 лет назад +3

    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!

  • @elitedestroyer0083
    @elitedestroyer0083 5 лет назад +2

    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.

  • @donitaforrest9064
    @donitaforrest9064 4 года назад +1

    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

  • @georgecutting3952
    @georgecutting3952 5 лет назад +6

    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

    • @CatsOrangeAndGrey
      @CatsOrangeAndGrey 5 лет назад +2

      Yes! I looove hot dogs but won't eat them bc of all the bad stuff in it.

    • @georgecutting3952
      @georgecutting3952 5 лет назад

      @@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

  • @rikinaz
    @rikinaz 4 года назад +1

    Can Just use Ground beef? Thanks Great Video

    • @PMGK
      @PMGK  4 года назад

      YOP!

  • @dwklug
    @dwklug 4 года назад

    Looks great. Can you think about a way to do this without a sausage stuffer?

    • @PMGK
      @PMGK  4 года назад

      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.

  • @amyh5872
    @amyh5872 4 года назад +1

    Thank you, can make s variety of flavors, spices and such.

  • @trapbistro
    @trapbistro 5 лет назад +4

    Perfect, thank you for posting this! I've really been wanting to make this soon. I hope mine turn out this good!

  • @ohjaysgaming899
    @ohjaysgaming899 5 лет назад +23

    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

    • @gradydickerson2383
      @gradydickerson2383 5 лет назад +7

      OhJay'sGaming if I found $20 tenderloins, I’d buy all of them!!

    • @yeenosaur2620
      @yeenosaur2620 5 лет назад +3

      Yeah... Just buy some hamburger. It's much cheaper.

    • @jordanbeck123
      @jordanbeck123 5 лет назад +1

      We charge 24 bucks just for 2 filet mignon steaks where I work

    • @creditrepairwizards
      @creditrepairwizards 5 лет назад +1

      @@jordanbeck123 stop screwing people

    • @jordanbeck123
      @jordanbeck123 5 лет назад +1

      @stan lee lol

  • @JessiCat1980
    @JessiCat1980 5 лет назад +2

    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!

    • @Andulvar
      @Andulvar 5 лет назад +1

      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.

    • @JudiChristopher
      @JudiChristopher 4 года назад

      @@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.

  • @canadaplace2be176
    @canadaplace2be176 4 года назад +1

    We would freze that. Then use slicer. Make lots jerky

  • @802louis
    @802louis 4 года назад +2

    Looks very very good

  • @Jacobrosstech
    @Jacobrosstech 4 года назад +2

    This is a great addition to my day, I can tell you put a lot of time into making this! Much appreciated!

    • @PMGK
      @PMGK  4 года назад

      No problem, thanks for watching!

  • @dougdixon6484
    @dougdixon6484 3 года назад +1

    You sound exactly like the guy that does the Motel 6 commercials. We'll leave the lights on for you. Enjoyed your video!

    • @PMGK
      @PMGK  3 года назад

      🤔 🍻

  • @426superbee4
    @426superbee4 4 года назад +1

    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

  • @pointlessminutes3212
    @pointlessminutes3212 4 года назад +1

    I love your voice. It helps me sleep

  • @gib859
    @gib859 2 года назад

    Nicely done. I’m assuming you didn’t contract botulism from having the meat temp in the danger zone without nitrites added (pink salt) for several hours in the smoker?

    • @PMGK
      @PMGK  2 года назад +2

      Nope, we all died. 🙄

    • @gib859
      @gib859 2 года назад

      @@PMGK ohhh no. That’s awful. 🤨

  • @tonyl3012
    @tonyl3012 4 года назад +1

    Do you sell these? It looks so good. How much did that new sausage thing cost?

    • @PMGK
      @PMGK  4 года назад +2

      No, but I could. I spent $130 on the stuffer and it's already paid for itself 10X fold.

  • @pnwRC.
    @pnwRC. 4 года назад +1

    Fantastic video! I'll be checking your channel out for some more interesting videos to watch.

  • @tynothdorft7374
    @tynothdorft7374 5 лет назад +3

    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.

  • @tom_olofsson
    @tom_olofsson 4 года назад +1

    Thanks for the tips

  • @Hailexx
    @Hailexx 5 лет назад +4

    Pepper jack, jalepeño, beef sticks. 🤤🥵

    • @JudiChristopher
      @JudiChristopher 4 года назад +1

      RIGHT!!!! I'm in New Mexico and that Sounds so "Ligit"...
      "That is Money"

  • @marsultor8336
    @marsultor8336 5 лет назад +6

    Wow. Basically homemade slim-jims. Nice.

  • @duncan4358
    @duncan4358 4 года назад +1

    Great job . Can’t wait to try it. Thanks!

  • @sonyagriffy
    @sonyagriffy 4 года назад

    Mmm, so satisfying just to watch on whatever day of quarantine this is. Beautiful job.♥️I love the odds and ends.

  • @bullgerbil842
    @bullgerbil842 5 лет назад +2

    Nice camera angles. This must've been hard to make! Very informative video

  • @OldNavajoTricks
    @OldNavajoTricks 5 лет назад +8

    I've just found you through the old related vids clicking saga, you are like the Bob Ross of Meatbased noms...

    • @PMGK
      @PMGK  5 лет назад +2

      Bob Ross... Tom Bodett... I've heard'em all!

    • @ralphsteinberg4028
      @ralphsteinberg4028 4 года назад +1

      Old Navajo Tricks are

  • @detroitergirl5842
    @detroitergirl5842 4 года назад

    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!!

    • @PMGK
      @PMGK  4 года назад +1

      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

  • @truthmatters8770
    @truthmatters8770 5 лет назад +2

    I want a recipe for jerky the old fashion way, like from the 1800s, before all of these sauces were available. I'm sure its very bland and very simple but I want to try it. if you have one thanks in advance!

    • @jomanci
      @jomanci 5 лет назад +1

      Classic cracked pepper and cloves

    • @NoSleepRacing
      @NoSleepRacing 5 лет назад +2

      Take a screen shot i know a super old version
      1) add salt
      2) cure
      3)enjoy
      ;)

    • @crazyhorseranchaz
      @crazyhorseranchaz 5 лет назад +1

      I JUST SEASON WITH WHAT SOUNDS GOOD, THEN I HANG ON A LINE OUT DOORS, AND I COVER IT WITH CHEESE CLOTH OR WHAT EVER I HAVE SO BIRDS DON'T EAT IT. LET HANG, TURN ONCE A DAY TILL YOU GET IT DRY.
      THAT'S OLD SCHOOL
      INDIAN WAY MY FAMILY HAS DONE FOR YEARS AND TASTES GREAT WHILE ON A HUNTING TRIP FOR DEER OR ELK OR EVEN ANTELOPE..
      WE USE MEAT FROM ANY ANIMALS WE HUNT.
      BUT STORE BOUGHT MEAT IS OK BUT REALLY NOT AS GOOD AND YOU WILL USE MUCH MORE SPICES. 👍👌🐷🦌🐮🐐🐑🐹🐰🦃🦆

    • @crazyhorseranchaz
      @crazyhorseranchaz 5 лет назад +1

      I JUST SEASON WITH WHAT SOUNDS GOOD, THEN I HANG ON A LINE OUT DOORS, AND I COVER IT WITH CHEESE CLOTH OR WHAT EVER I HAVE SO BIRDS DON'T EAT IT. LET HANG, TURN ONCE A DAY TILL YOU GET IT DRY.
      THAT'S OLD SCHOOL
      INDIAN WAY MY FAMILY HAS DONE FOR YEARS AND TASTES GREAT WHILE ON A HUNTING TRIP FOR DEER OR ELK OR EVEN ANTELOPE..
      WE USE MEAT FROM ANY ANIMALS WE HUNT.
      BUT STORE BOUGHT MEAT IS OK BUT REALLY NOT AS GOOD AND YOU WILL USE MUCH MORE SPICES. 👍👌🐷🦌🐮🐐🐑🐹🐰🦃🦆

    • @truthmatters8770
      @truthmatters8770 5 лет назад

      excellent, thank you and the others who replied!

  • @asquithmainlines699
    @asquithmainlines699 5 лет назад +1

    I make these all the time but also add Jalapeño peppers and 1/4 inch chunks of old cheddar cheese.

  • @Just..........33
    @Just..........33 5 лет назад +1

    Spot on .

  • @jolo4369
    @jolo4369 4 года назад +1

    Could you not finish them all the way in the smoker ?

  • @AmethystBudgets
    @AmethystBudgets Год назад

    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?

    • @PMGK
      @PMGK  Год назад

      Smoking adds nitrates, a natural preservative. If you don't smoke the meat, you should add curing salt. ☺ 🍻

  • @MrHrKaidoOjamaaVKJV
    @MrHrKaidoOjamaaVKJV 4 года назад +1

    This is an Insightful helpful video.
    Something for me to make minus the cheese.
    Thank you for sharing your knowledge- ability.

    • @PMGK
      @PMGK  4 года назад

      You're welcome!

  • @wallstreetbets1975
    @wallstreetbets1975 4 года назад +1

    Will a dehydrator work instead of a smoker?

    • @PMGK
      @PMGK  4 года назад +1

      Certainly, just know that they won't be preserved by any means and they'll need to be well kept and consumed fairly quickly.

  • @mumustelids8657
    @mumustelids8657 5 лет назад +1

    I don't know why but I like how you say beef sticks

  • @canadaplace2be176
    @canadaplace2be176 4 года назад +2

    How much heat. Sinu

  • @samrichards8251
    @samrichards8251 5 лет назад +1

    Expensive way to do it but fantastic. Guessing would be totally fine using cheaper ground beef.

    • @PMGK
      @PMGK  5 лет назад

      poormansgourmetkitchen.com/teriyaki-beef-sticks.html

  • @ChiTownGuerrilla
    @ChiTownGuerrilla 4 года назад +1

    Any way to do it with out the sausage filler?

    • @PMGK
      @PMGK  4 года назад

      Not really. There's calking style canister guns that run anywhere from $15 to $30 bucks but they're garbage because they're not made well and they're a pain to use. Besides Sausage Stuffers aren't near as expensive as they look. See for your self... this is the exact same one I bought: www.amazon.com/XtremepowerUS-Sausage-Vertical-Stuffer-Stainless/dp/B076CS2MB6/ref=sr_1_11?dchild=1&keywords=sausage+stuffer&qid=1586079846&sr=8-11

    • @ChiTownGuerrilla
      @ChiTownGuerrilla 4 года назад

      @@PMGK Okay thanks a lot! I'll check them out

  • @1971carmichael
    @1971carmichael 4 года назад

    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?

    • @PMGK
      @PMGK  4 года назад

      Similar yes and all of the exact ingredients can be found on my website, including liquid smoke: poormansgourmetkitchen.com/teriyaki-beef-sticks.html

  • @McGovern1981
    @McGovern1981 Год назад

    Ohhhh looks good man....need to find casings now.

    • @PMGK
      @PMGK  Год назад

      Amazon 🍻

  • @myearsloveit
    @myearsloveit 4 года назад +1

    fantastic recipie! thanx :D

    • @PMGK
      @PMGK  4 года назад

      You're sure welcome! 🍻

  • @TheOutdoorsman
    @TheOutdoorsman 5 лет назад +2

    Definitely giving this one a try! Great video!

  • @georgeboyer8158
    @georgeboyer8158 4 года назад

    I was always told to soak casings in warm water for an hour or so before stuffing. Right? Wrong? Not necessary?
    Subscribed.

    • @PMGK
      @PMGK  4 года назад +1

      No, not these. Hog casings, yes, but not collagen casings.

    • @georgeboyer8158
      @georgeboyer8158 4 года назад +1

      @@PMGK
      Thank you for responding.

  • @jacobh9487
    @jacobh9487 5 лет назад +11

    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.

    • @superconductor4645
      @superconductor4645 5 лет назад +1

      Agreed. The whole point of grinding meat is because its tough. Plus, why would you cut the fat off? You're loosing your flavor.

    • @Andulvar
      @Andulvar 5 лет назад +6

      @@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.

    • @tomrath7277
      @tomrath7277 4 года назад +2

      Too much chance of bacteria contamination with store bought hamburger. Best to grind your own.

    • @thesaltydawg8386
      @thesaltydawg8386 4 года назад

      @@superconductor4645 tenderloin is defiantly not a tough cut

  • @simonzehr5273
    @simonzehr5273 4 года назад +1

    Looks yummy and fun!

  • @whitestguyuknow
    @whitestguyuknow 4 года назад +1

    Take some sweet chili/Thai sauce and put that on your burger! It's an awesome pairing!

  • @jondoeinc3990
    @jondoeinc3990 5 лет назад +2

    This is awesome and they look great.

  • @Just..........33
    @Just..........33 5 лет назад +1

    Spot on. Would like to have them for tea

  • @NewHueyX
    @NewHueyX 4 года назад +1

    Good job sir, I approve this message! 👍🏿😎

  • @dsmasynergy
    @dsmasynergy 4 года назад +1

    good golly these look amazing

    • @PMGK
      @PMGK  4 года назад

      Not bad for my first try, huh? 😂

  • @peggybagley8031
    @peggybagley8031 5 лет назад +3

    Looks delicious, love your channel, thanks,

  • @kanarimentos7056
    @kanarimentos7056 4 года назад +1

    do u have video how to make cheese white

    • @PMGK
      @PMGK  2 года назад

      .

  • @sonnypruitt6639
    @sonnypruitt6639 4 года назад +1

    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!!!

    • @PMGK
      @PMGK  4 года назад

      All of the exact ingredients can always be found on my website: poormansgourmetkitchen.com/teriyaki-beef-sticks.html

  • @lsoutdoors2354
    @lsoutdoors2354 5 лет назад +2

    Looks so good

  • @seanryan3359
    @seanryan3359 5 лет назад +2

    Man you should make all the beef sticks in the world!

  • @innerpowerworks7919
    @innerpowerworks7919 4 года назад

    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??

    • @PMGK
      @PMGK  2 года назад

      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.

  • @WorldsWorstBoy
    @WorldsWorstBoy 5 лет назад +4

    Saw it wasn't a 28 minute video so I clicked it lol

  • @Handofseeds
    @Handofseeds 5 лет назад +4

    thanks for the video. I have always wondered how these were made. Can you do angus hamburger like this or would that be weird?

  • @jeremyhigdon3402
    @jeremyhigdon3402 4 года назад +1

    Any last words.... And there you have it lol💚

  • @donaldsalas2571
    @donaldsalas2571 5 лет назад +1

    I don't really care for the name you selected for your RUclips "Poor Man's Gourmet Kitchen" (just kidding) because you have a lot of Rich Information..... thanks, I really enjoyed this video!

  • @TheRydog61
    @TheRydog61 5 лет назад +4

    Nice