Gut Friendly Whole30 Beef Snack Sticks
Snack sticks are one of those foods that seem impossible to make at home without a long list of questionable additives — but this recipe proves otherwise. Starting with 80/20 ground beef and a straightforward blend of smoked paprika, garlic, onion, and a touch of cayenne, you get bold, smoky flavor that rivals anything from a gas station rack, minus the mystery ingredients. The collagen casings keep everything clean and gut-friendly, and the slow cook — whether in a smoker or a low oven — lets the meat firm up properly without any shortcuts. Curing salt does the heavy lifting overnight, so by the time you're ready to stuff and cook, the flavor is already deeply developed and the texture is exactly what you want from a snack stick. The two-stage smoking method is especially worth trying if you have the equipment, building that signature snap and deep color that makes these genuinely satisfying. Once cooled and firmed up in the fridge, they're ready to grab on the go, pack into a lunchbox, or just eat standing at the counter because you can't wait any longer.
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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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