Cashew Free Whole30 Beef Snack Sticks
Smoky, savory, and satisfying in a way that most store-bought snack sticks never quite manage, these homemade beef sticks are built from a tight lineup of spices — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — that layer into something genuinely crave-worthy. The ingredient list is completely transparent, which is a huge relief when you're navigating packaged snacks that often hide unexpected additives or shared-facility allergens. Ground beef gets seasoned, cured overnight, and then slowly smoked or oven-dried until each stick is firm, deeply flavored, and ready to eat. The overnight rest does real work here, letting the curing salt penetrate the meat and the spices meld into something far more complex than the sum of their parts. Collagen casings make stuffing approachable even if you've never made sausage before, and the slow low-temperature cook ensures a safe internal temp without drying the sticks out. Whether you pull them from a smoker or your oven, the result is a protein-packed snack you can feel good about grabbing on the go.
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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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