Homemade snack sticks hit differently when you know exactly what went into them — no mystery fillers, no added sugars, and none of the sketchy preservatives that make store-bought jerky sticks a hard pass on a candida-conscious eating plan. These are built on 80/20 ground beef seasoned with smoked paprika, garlic, onion powder, mustard powder, and a kick of cayenne, so the flavor is bold and deeply satisfying without relying on anything that could feed unwanted yeast. The only preservative here is curing salt, which is used in a precise, controlled amount to safely cure the meat — a far cry from the long ingredient lists you'd find on a gas station snack rack. You can smoke them low and slow for that authentic, slightly woodsy depth, or run them through your oven if a smoker isn't in the picture. Either way, the slow cook brings the internal temperature up safely while drying the casings to that perfect snappy finish. Once they're cooled and firmed up in the fridge, you've got a genuinely craveable, protein-packed snack that travels well and holds up all week.
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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.
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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