How to make Beef Sticks from Scratch - PoorMansGourmet

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics the sweetness of mirin.

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: flank steak

Chicken breast is leaner, while flank steak is a cost-effective alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides a healthier fat option.

Remove the silver skin from the beef tenderloin by slicing along the edge and skimming it off.

Portion the cleaned beef tenderloin for grinding.

Grind the beef using a meat grinder, ensuring the grain runs lengthwise for tenderness.

In a mixing bowl, combine the ground beef with homemade teriyaki sauce, salt, coarse black pepper, hoisin sauce, and sesame oil.

Mix the ingredients thoroughly to ensure even seasoning.

Cover the mixture with tinfoil and refrigerate for about 24 hours to marinate.

Prepare the sausage stuffer with a 16mm horn attachment and collagen casings.

Stuff the marinated meat mixture into the casings, ensuring to remove as much air as possible.

Twist the casings to create individual beef sticks, cutting to desired lengths.

Load the beef sticks into a smoker with hickory chips and smoke for a couple of hours.

Transfer the smoked beef sticks to an open rack in the oven, leaving space between each stick.

Cook in the oven at 220 degrees Fahrenheit for 1.5 to 2 hours until done.

Remove from the oven and cut between each piece with scissors.

Store the beef sticks in a container without a lid to avoid moisture buildup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens