Citrus Free Whole30 Beef Snack Sticks
Smoky, savory, and deeply satisfying, these homemade beef snack sticks are the kind of portable protein 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 — builds serious depth without a single citrus ingredient in sight, so there's no orange juice, lemon zest, or hidden citrus-derived flavoring to worry about. That's actually a bigger deal than it sounds, since many commercial snack sticks and marinades sneak in citric acid or fruit-based flavor enhancers that can catch people off guard. Here, the overnight cure does all the heavy lifting, letting the curing salt and spices work through the meat so every bite is evenly seasoned and properly preserved. Whether you go the smoker route for that authentic low-and-slow bark or use your oven on its lowest setting, the result is a firm, snappy stick with real smoke-house character. The collagen casings hold everything together beautifully, and the slow cool-down in the fridge gives you that satisfying snap when you bite in. Make a batch on the weekend and you've got a clean, compliant snack ready to grab 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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