Gelatin Free Whole30 Beef Snack Sticks
Most store-bought snack sticks rely on gelatin-based casings or fillers that make them a hard pass for anyone avoiding animal-derived gelling agents — but these are wrapped in collagen casings, which sidestep that concern entirely while still giving you that satisfying snap. The seasoning blend here is genuinely bold: smoked paprika, garlic, onion, mustard powder, and a kick of cayenne all work together to deliver serious depth in every bite. The overnight cure is the secret weapon, letting the flavors meld and the texture firm up before the sticks ever hit the smoker or oven. Whether you go the smoker route for that deep, woodsy finish or use a low oven, the slow cook brings the internal temperature up safely and dries the casings to that perfect chewy-firm texture you want in a snack stick. These are made entirely from real, whole ingredients — no mystery binders, no fillers, just seasoned beef done right. They're the kind of portable, protein-packed snack that holds up in a lunchbox, a road trip bag, or just on the counter when you need something satisfying 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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