Homemade Beef Sticks | Teriyaki Recipe – Juicy, Flavorful, and Easy to Make

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 I tried. 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.

How to make Homemade Teriyaki Beef Sticks

Traditional vs. Spicy Teriyaki Sauce options

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 or Yoshida’s Original Gourmet. I already tried them both for you and I think the results were amazing.

Saving Money on Beef and Sacrificing Quality

You don’t have to use a Beef Tenderloin. Ground hamburger is just fine to use. After all, this is all about saving money in the Poor Man’s Gourmet Kitchen. It is, however, “Gourmet” and when I saw the price of this Tenderloin, I couldn’t resist the temptation. It is a tad bit more expensive but at my local grocery it was still less than only $1 dollar more per pound. Beef chuck, Top Sirloin or eye of round are all great choices, too and probably what we all should use; especially if we’re grinding our own meat.

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.

Comparing Homemade vs. Store-Bought Beef 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.

Extending Shelf Life with Vacuum Sealing

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. Vacuum seal and freeze for 8-12 months.

Try this Teriyaki Beef Jerky Recipe. It’s even easier than making beef sticks, if you have a Food Dehydrator. Some cost as low as $35 USD. Maybe you’re interested in this Teriyaki Chicken or Teriyaki Beef & Broccoli recipe. Teriyaki & Mesquite Kebabs are great, too.

Teriyaki Beef Sticks Ingredients:

• 3 lbs Beef Tenderloin, ground: The main protein source; ensures tender, high-quality beef sticks.
• 1 cup Veri Veri Teriyaki Sauce: A rich and flavorful base for the marinade.
• 2 tsp Salt: Enhances the overall flavor. Use 1 tsp. Curing Salt for long lasting sticks.
• 2 tsp Black Pepper: Adds mild spice and depth to the beef sticks.
• 1 tbsp Hoisin Sauce: Introduces a slightly sweet, umami-rich flavor.
• 1 tsp Sesame Oil: Adds a nutty aroma and enhances the teriyaki profile.
• 4 oz Pepper Jack Cheese, shredded: Infuses the beef sticks with creamy, spicy bursts of flavor.
• Collagen Casings: for stuffing. These come in different sizes to match the stuffing horn. 16-21mm are all very common sizes for Beef Sticks.

Optional Additions for Extra Flavor

• 1 tbsp Worcestershire Sauce: Deepens the savory profile with its bold umami notes.
• 1 Jalapeño Pepper, minced: Brings heat and a fresh kick to the beef sticks.
• 2 tsp Mustard Seed: Adds a tangy, earthy crunch.
• 2 tsp Liquid Smoke: Perfect for a smoky flavor if you’re not using a smoker.

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.

Step-by-Step Instructions

Preparing the Meat

1. Trim and Grind the Beef Tenderloin:
   • Trim any excess fat or silver skin from the beef tenderloin.
   • Cut the tenderloin into small chunks and grind it using a fine grind plate. Alternatively, have your butcher grind it for you.
2. Shred the Cheese:
   • Finely shred the Pepper Jack Cheese and set it aside to mix in later.

Mixing the Ingredients

3. Combine the Marinade:
   • In a large mixing bowl, combine 1 cup Veri Veri Teriyaki Sauce, 2 tsp salt, 2 tsp black pepper, 1 tbsp hoisin sauce, and 1 tsp sesame oil.
   • Add any optional ingredients at this stage for extra flavor.
4. Mix the Meat and Cheese:
   • Add the ground beef to the marinade and mix thoroughly.
   • Fold in the shredded Pepper Jack Cheese, ensuring it’s evenly distributed throughout the mixture.
5. Chill the Mixture:
   • Cover the bowl with plastic wrap and refrigerate for 2 hours to allow the flavors to meld.

Stuffing the Collagen Casings

6. Prepare the Casings:
   • Unlike Hog Casings, soaking in water is not necessary when using Collagen Casings.
7. Use a Sausage Press:
   • Load the beef mixture into a sausage stuffer and carefully fill the casings, ensuring there are no air pockets.
   • Twist the casings to form uniform sticks, about 6–12 inches long.

Smoking the Beef Sticks

8. Preheat the Smoker:
   • Set the smoker to 160°F (71°C) and add wood chips (e.g., hickory or mesquite) for a rich, smoky flavor.
9. Smoke the Beef Sticks:
   • Arrange the sticks on the smoker racks, ensuring they don’t touch.
   • Smoke for 2–3 hours until the internal temperature reaches 150°F (65°C).

Baking to Finish

10. Preheat the Oven:
    • Preheat your oven to 220°F (104°C).
11. Bake the Beef Sticks:
    • Transfer and lay the Beef sticks directly on the oven rack above a baking sheet below.
    • Bake for an additional 1–2 hours or until the internal temperature reaches 160°F (71°C), ensuring they’re fully cooked.

Storage Tips

• Short-Term: Store in the refrigerator for 3–6 days in an airtight container.
• Long-Term: Vacuum seal and freeze for up to 8–12 months for best results.

These Teriyaki Beef Sticks are smoky, savory, and packed with flavor—perfect for snacks or on-the-go protein. Let me know if you need anything else, Boss!

Recommendations

Meat Grinder, Stand Mixers, Meat-grinder Mixer Attachments, Sausage Stuffer, Collagen Casings, Little Smoker, Smoker Grills, Dehydrators.