Teriyaki Beef Sticks

Homemade 15″ Teriyaki Beef Sticks

Easy Homemade Beef Sticks

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 station. 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 usually way higher than grocery stores. So, I got obsessed with making my own and I began searching for a recipe that was consistently delicious and up to my specific tastes.

Over 3.5 lbs Beef Tenderloin on sale for less than $20.

How to make Snack Beef Sticks

It doesn’t matter if you like a more traditional Beef Sticks recipe or one that’s spicier than this Teriyaki recipe. I’ve got ingredients you can add for both. Even though I use my Teriyaki Sauce recipe for this recipe, it can tend to be expensive to put together. So, instead, I highly recommend using Veri Veri Teriyaki Sauce. I already tried it out for you and I think the results were amazing.

What’s really important is that you know to use a Beef Tenderloin instead of just ground hamburger. It is a tad bit more expensive but at my local grocery it was less than $1 dollar more per pound. Interestingly enough, however, a Beef Tenderloin this size, at a different grocer, was $50 bucks. From what I understand, it was more expensive there because the cut was consistently portioned and the same size; which is great for a Beef Wellington but notice how my tenderloin is tapered. That’s where I’m saving money and it’s about a 60% difference in savings. Another 5 to 10 dollars in ingredients and I can make about $60 worth of Snack Sticks.

I’ve seen 12″ Beef Sticks sell for $2.50 a piece at most convenient stores and that’s just where I live. I’m sure they’re twice that much back east in places like New York, where the inflation is hiked way up, but my video tutorial is going to show you exactly how I was able to make these at home. You should know that they last 3-6 days in the refrigerator. If they are vacuum sealed, 2-3 weeks. Don’t place them in closed zip lock bags unless you’re planning to eat them the same day; it creates moisture and they will go bad faster. Vac seal and freeze for 8-12 months.

How to make Beef Sticks from Scratch video tutorial from PMGK.

Teriyaki Beef Sticks Ingredients:

3 lbs Beef Tenderloin, ground
1 cup Veri Veri Teriyaki Sauce
2 tsp Salt
2 tsp Black Pepper
1 tbsp Hoisin Sauce
1 tsp Sesame oil
4 oz Pepper Jack Cheese

Great Additions
1 Jalapeno Pepper, minced
2 tsp Mustard seed
2 tsp liquid Smoke, if you’re not using a smoker
1 tbsp Worcestershire

Follow the instructions in the video tutorial and be sure to smoke, dehydrate or oven bake your Beef Sticks for 1 1/2 to 2 hours at 220 degrees Fahrenheit.

Beef Jerky – Teriyaki

Beef JerkyMaking Beef Jerky!

Beef Jerky is an excellent snack to have on hand when your traveling.  With School coming to a close and summer rapidly approaching, I would imagine that many will be hitting the road.  If not to find solace in the wilderness, maybe, just to get away on vacation somewhere.  Options at the gas stations are your run of the mill trucker snacks and burritos.  Hot foods are hit and miss, and prices are unruly; especially if you’re buying Beef Jerky.  But, if you know what you’re doing, you can throw down 20 bucks and spin out over 3 lbs of it!

Size is everything.  You don’t want to have your Bottom Round Roast cut to the thickness you’re use to eating.  No, you need to cut it thick enough to dehydrate down to the size you are use to eating it.  Capiche? No less than 1/8 of inch and no more than 1/4.  I always lean to the  thicker side.  So pick your favorite roast and hand it to your butcher and tell him you need it sliced, against the grain, on the heavy side of an 1/8 inch.  Have him show you the first slice before he chops the entire Roast, trust me.  You want it about twice as thick raw as you want your final product.  Once you get that handled, all you have to do now is Marinade and Dehydrate, and between the two of those it should only take you 3 hours, tops!

Beef Jerky Ingredients:

1  4 to 5 lbs Rump Round Roast or Beef Flank
1 Bottle of Teriyaki Marinade (I’m using Lowry’s but choose your favorite)

Marinate the meat for a Minimum 30 Minutes.  If you’d like the flavor through and through, marinate for a few hours, but an overnight marinade is too much.  Lay flat on your dehydrator racks.  If your using an Oven, you can do the same thing.  The only difference is you’ll have to prop open the oven door an inch or two to allow the moisture to escape in order for it to dry out your meat.  150 degrees is what you’re looking for.  Only 2 1/2 to 3 hours of cooking time is needed before you have the finished product.  And just a helpful tip, you can trim off all the excess fat from each slice just using a pair of scissors.  There you have it, Beef Jerky right here in the Poor Man’s Gourmet Kitchen!