Caffeine Free Whole30 Beef Snack Sticks
Smoky, savory, and packed with bold spice, these homemade beef snack sticks deliver everything you love about a gas station classic — without any of the questionable additives or hidden ingredients that make store-bought versions a gamble. The seasoning blend of smoked paprika, garlic, onion, and a touch of cayenne builds serious depth, while the slow smoke or low oven bake draws out moisture and firms the sticks into that satisfying, chewy texture you're after. Because every ingredient here is straightforward and whole-food-friendly, you never have to squint at a label wondering what's actually in your snack. The overnight cure is the real secret weapon — it gives the curing salt time to work through the meat and lets all those spices meld into something genuinely craveable. Collagen casings make stuffing approachable even if you've never made sausage before, and the process is surprisingly forgiving for a first attempt. Whether you pull them from the smoker or the oven, the result is a protein-packed, portable snack that holds up beautifully in the fridge and disappears fast.
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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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