Ginger Free Whole30 Beef Snack Sticks
Homemade snack sticks hit differently when you know exactly what went into them — and this recipe delivers serious smoky, savory flavor using nothing but real spices and quality ground beef. Smoked paprika, garlic, onion, black pepper, and a touch of cayenne build a bold, layered seasoning blend that makes every bite taste like it came from a proper charcuterie counter. The spice list is completely free of ginger in any form, so there's no need to scrutinize labels or swap anything out — it's clean from the start. Collagen casings give each stick that satisfying snap, and the slow smoke (or low oven) gradually brings everything to a safe internal temperature while locking in a deep, mahogany color. The overnight cure is the secret weapon here — it gives the salt and spices time to work all the way through the meat, so the flavor is consistent in every single bite. Whether you pull them from the smoker or the oven, the finished sticks firm up beautifully after a short rest in the fridge and are ready to pack for road trips, lunchboxes, or late-night snacking. Once you've made a batch yourself, the store-bought version is going to feel like a serious downgrade.
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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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