Chestnut Free Whole30 Beef Snack Sticks
Smoky, savory, and satisfying in every bite, these homemade beef snack sticks are the kind of high-protein snack that makes you wonder why you ever bought the store-bought version. The spice blend — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — layers real depth into every stick, while the curing salt does the heavy lifting to develop that classic snappy texture. Commercial jerky and meat sticks are notorious for hiding unexpected ingredients, but when you mix and stuff these yourself, you know exactly what went into them. The collagen casings crisp up beautifully whether you go the smoker route for that deep, wood-kissed flavor or use your oven on its lowest setting for a more accessible approach. Overnight refrigeration after mixing is the secret step that makes the flavors bloom and the texture genuinely rival anything you'd find at a specialty shop. These are a brilliant make-ahead snack for road trips, lunchboxes, or just keeping something substantial within arm's reach all week long.
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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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