Almond Free Whole30 Beef Snack Sticks
Smoky, savory, and satisfying in every bite, these homemade beef snack sticks are the kind of portable protein that makes you wonder why you ever bought the store-bought kind. The seasoning blend — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — builds serious depth, while the curing salt does the real work of developing that classic snack stick flavor and texture overnight. Commercial jerky and meat sticks are notorious for hiding unexpected ingredients, but here every single component is spelled out, and there's not a nut or nut-derived ingredient in sight. The collagen casings give you that satisfying snap, and whether you go the smoker route or use your oven, the slow, low-heat process renders the fat beautifully and firms the sticks all the way through. Letting them rest and chill before serving is the one step you don't want to skip — it's what takes them from good to genuinely snack-shop quality. Make a batch on the weekend and you'll have a grab-and-go protein option ready for the whole week.
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Learn more →Ingredients
12 servings
- 2 lb ground beef (80/20)
- 1 tsp curing salt (prague powder #1)
- 1 tsp kosher salt
- 1 tsp black pepper, coarsely ground
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp mustard powder
- ½ tsp red pepper flakes
- ¼ tsp cayenne pepper (optional)
- 2 tbsp cold water
- 12 collagen casings (19mm), soaked per package directions
Instructions
- 1
In a large mixing bowl, combine the ground beef, curing salt, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, mustard powder, red pepper flakes, and cayenne (if using). Add the cold water. Mix with your hands or a stand mixer fitted with the paddle attachment on low speed for 2–3 minutes, until the mixture is tacky and holds together when pressed between your fingers.
- 2
Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the curing salt to work through the meat and the flavors to develop.
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