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
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
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
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.
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
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.
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!
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..
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.
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!
@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.
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
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!
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.
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 ?
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 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
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.
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.
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.
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.
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.
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 😴
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
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?
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?
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!
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!
The sausage stuffer isn't as expensive as it looks. There's models on Amazon for less than $99 US. and the alternatives cost more than they are worth in quality.
Looks just gourmet to me, using beef tenderloins. If he used regular hamburger meat, then it would be poor man's gourmet. Anyway, good video. I'll use hamburger meat for mine though.
I've been researching and learning more about smoking and making sausages, pepperoni stix, and jerky. The salt you used in this recipe, is it just regular salt or is it curing salt #1? I'm wanting to do some smoking, but with reduced salt for the added flavor. I understand that I need to use curing salt to keep it safe. Can I use less regular non-iodinized salt or even no salt at all? Will the curing salt be salty enough for someone who has to have a low sodium diet??
I don't use curing salt in this recipe but it can be added, no problem. 1 tsp of curing salt is good for up to 5 lbs of meat so, the answer to your question is yes.
Ummm first off a whole beef tender loin for 20$?!? And why n the hell would you use a tender loin just to grind up to make sausage?!? But looks amazing! Good job
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.
This is not a curing recipe and these beef sticks should be consumed within the first few days. You're beef sticks should be smoked for a much longer period of time to infuse those nitrates, that come from the smoke, for longer storage.
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?
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
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!
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. 👍👌🐷🦌🐮🐐🐑🐹🐰🦃🦆
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. 👍👌🐷🦌🐮🐐🐑🐹🐰🦃🦆
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
This has such an old school RUclips 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 🍻
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.
🙄
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.
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
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
These will be the perfect addition in my lunch bag for a quick protein snack. Awesomely done. Thank you.
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.
I could listen to this man all day talking
Tell that to my wife! lol
If you run a second grind after you season it won’t break your meat down as much. Making for a much better texture.
Perfect, thank you for posting this! I've really been wanting to make this soon. I hope mine turn out this good!
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.
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
Now this is what I call gourmet cooking.
My goodness!!!
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!
Jalapeno turkey is delicious too. Pick up Turkey cheap after the holidays and debone.
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 !
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..
This feels like a commercial. The music and his voice combined.
End result looks great! However, I still have a lot of questions and skepticism regarding the price and the cooking process
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!
🤔 🍻
Mmm, so satisfying just to watch on whatever day of quarantine this is. Beautiful job.♥️I love the odds and ends.
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.
Nicely explained and a very nice video presentation.
Hint - upgrade smoker with a hot plate element. I make linguica in mine.
I love your voice. It helps me sleep
@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 $68 for and 8lb loin.
Can these beef sticks be vacume packed and frozen?? That's what I do with my deer balogna and jerky!
Another great video. I've been curious as to how a beef stick is made. Yours look way less greasy than the ones in the stores. Keep em coming.
So do you happen to have a video about curing and smoking these for storage ? I usually go camping/hunting fairly often and this would be a great alternative to jerky
in south africa we have a similar thing but its called droë wors translated as dried sausage it has less wet sausses in and mor just spices and beef and fat then air dried and enjoyd watching sports or just as a snack when ever its very big this side yours looks very jummy though nice job!
That's awesome. Sounds like that would be really tasty!
20$ 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.
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. 🍻
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
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.
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.
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
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.
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
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.
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
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
Great job . Can’t wait to try it. Thanks!
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.
We use our smoker all winter. How is yours different?
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.
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.
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...
Good job sir, I approve this message! 👍🏿😎
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
Fantastic video! I'll be checking your channel out for some more interesting videos to watch.
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
This is an Insightful helpful video.
Something for me to make minus the cheese.
Thank you for sharing your knowledge- ability.
You're welcome!
Spot on .
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
I make these all the time but also add Jalapeño peppers and 1/4 inch chunks of old cheddar cheese.
I don't know why but I like how you say beef sticks
My daughters favorite snack!
Man you should make all the beef sticks in the world!
Take some sweet chili/Thai sauce and put that on your burger! It's an awesome pairing!
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?
Nope, we all died. 🙄
@@PMGK ohhh no. That’s awful. 🤨
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. ☺ 🍻
Nice camera angles. This must've been hard to make! Very informative video
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!
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.
Wow, great job, they look delicious! They wouldn't last a day if I made them. LOL
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!
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 $99 US. and the alternatives cost more than they are worth in quality.
Definitely giving this one a try! Great video!
Pepper jack, jalepeño, beef sticks. 🤤🥵
RIGHT!!!! I'm in New Mexico and that Sounds so "Ligit"...
"That is Money"
Looks just gourmet to me, using beef tenderloins. If he used regular hamburger meat, then it would be poor man's gourmet. Anyway, good video. I'll use hamburger meat for mine though.
Agreed. The whole point of grinding meat is because its tough. Plus, why would you cut the fat off? You're loosing your flavor.
@@superconductor4645 That's silver skin, it's not fat. It's connective tissue. It has no flavour and it's tough. If it's left on meat it'll curl.
Too much chance of bacteria contamination with store bought hamburger. Best to grind your own.
@@superconductor4645 tenderloin is defiantly not a tough cut
THEY LOOK SO TASTY THANK YOU FOR THIS VIDEO VERY GOOD
This is awesome and they look great.
Wow. Basically homemade slim-jims. Nice.
I've been researching and learning more about smoking and making sausages, pepperoni stix, and jerky. The salt you used in this recipe, is it just regular salt or is it curing salt #1? I'm wanting to do some smoking, but with reduced salt for the added flavor. I understand that I need to use curing salt to keep it safe. Can I use less regular non-iodinized salt or even no salt at all? Will the curing salt be salty enough for someone who has to have a low sodium diet??
I don't use curing salt in this recipe but it can be added, no problem. 1 tsp of curing salt is good for up to 5 lbs of meat so, the answer to your question is yes.
Looks very very good
Ummm first off a whole beef tender loin for 20$?!? 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
Spot on. Would like to have them for tea
I was always told to soak casings in warm water for an hour or so before stuffing. Right? Wrong? Not necessary?
Subscribed.
No, not these. Hog casings, yes, but not collagen casings.
@@PMGK
Thank you for responding.
Any last words.... And there you have it lol💚
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.
Can Just use Ground beef? Thanks Great Video
YOP!
Man these look great thanks for showing 👍🏼
Glad you like them!
Just a qusetion, I didn't see you put any (pink) curing salt in your recipe. Is it safe to smokes meats at that low a temp without it?
This is not a curing recipe and these beef sticks should be consumed within the first few days. You're beef sticks should be smoked for a much longer period of time to infuse those nitrates, that come from the smoke, for longer storage.
Looks yummy and fun!
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
Ohhhh looks good man....need to find casings now.
Amazon 🍻
My brother just got through making deer sausages and they are so good.
Could you not finish them all the way in the smoker ?
Man that’s is cool, thanks for sharing
Thank you, can make s variety of flavors, spices and such.
We would freze that. Then use slicer. Make lots jerky
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
Thanks for the tips
Looks delicious, love your channel, thanks,
Hood river! Cheers from Oregon
Awesome, thank you! 🙏 🍻
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!
Classic cracked pepper and cloves
Take a screen shot i know a super old version
1) add salt
2) cure
3)enjoy
;)
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. 👍👌🐷🦌🐮🐐🐑🐹🐰🦃🦆
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. 👍👌🐷🦌🐮🐐🐑🐹🐰🦃🦆
excellent, thank you and the others who replied!