Dairy Free Whole30 Beef Snack Sticks
Smoky, savory, and satisfying in every bite, these homemade beef snack sticks are the kind of portable protein that makes clean eating feel genuinely exciting. The spice blend — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — delivers serious depth without a single dairy ingredient in sight, so there's no need to scrutinize store-bought labels for hidden milk solids or cheese powders. Ground beef gets mixed with curing salt and a splash of cold water, then rested overnight so the flavors meld and the texture firms up beautifully before stuffing. Collagen casings keep the whole process approachable even if you've never made sausage before, and the slow smoke or low oven does the heavy lifting from there. Whether you go the smoker route for that authentic backyard BBQ character or use your oven on its lowest setting, the result is a firm, snappy stick with a deep mahogany color and bold seasoning all the way through. These are ideal for meal prep, road trips, or just keeping something genuinely good on hand when hunger hits between meals.
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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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