BHA & BHT Free Whole30 Beef Snack Sticks
Most commercial beef sticks and jerky snacks are loaded with synthetic preservatives like BHA and BHT, making the snack aisle a frustrating place for anyone trying to avoid those additives. These homemade snack sticks skip all of that entirely — every ingredient on the list is a recognizable spice, salt, or whole food, so you know exactly what you're eating. The seasoning blend is bold and deeply savory, with smoked paprika, garlic, onion, and a kick of cayenne building real depth into every bite. Collagen casings give them that satisfying snap, and the slow smoking or low-and-slow oven method drives out moisture while locking in flavor and hitting a safe internal temperature throughout. The overnight cure is the secret weapon here — it gives the spices time to fully penetrate the meat so the finished sticks taste complex and well-seasoned rather than flat. They firm up beautifully after a final rest in the fridge, making them genuinely portable and snack-ready. Once you've made a batch from scratch, it's hard to go back to anything wrapped in plastic from a gas station shelf.
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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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