Cinnamon 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 packaged kind. The spice blend here leans on smoked paprika, garlic, onion, and a touch of mustard powder for that classic snack stick flavor — bold and deeply savory without a trace of cinnamon or warm baking spices that often sneak into commercial versions. That matters more than you'd think, since store-bought meat snacks frequently include unexpected spice blends that can be hard to vet at a glance. Made with 80/20 ground beef and collagen casings, these come together with a sausage stuffer or even a piping bag, so the process is more approachable than it sounds. Whether you go the smoker route for that authentic low-and-slow depth or use your oven on its lowest setting, the result is a firm, snappy stick with real staying power. They're Whole30-compliant and built entirely from ingredients you can see and trust, which makes them a genuinely reliable grab-and-go option for anyone navigating a restricted spice list.
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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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