Brazil Nut Free Whole30 Beef Snack Sticks
Smoky, spiced, and satisfyingly chewy, these homemade beef snack sticks are the kind of high-protein snack that makes store-bought versions feel completely unnecessary. The seasoning blend — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — builds serious depth, while the curing salt does the work of developing that classic snack stick flavor and texture overnight. Stuffed into collagen casings and slowly cooked low and slow in either a smoker or oven, they come out firm, dry to the touch, and genuinely craveable. Because you're mixing and seasoning everything yourself from scratch, there's no guesswork about what's actually in them — no mystery fillers, no shared-facility concerns, just clean ingredients you chose. The overnight rest in the fridge is a non-negotiable step that pays off big, letting the flavors meld and the cure work all the way through the meat before cooking. They're a perfect grab-and-go snack, a road trip staple, or an easy way to keep your protein intake on track without reaching for something processed.
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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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