High Fructose Corn Syrup Free Whole30 Beef Snack Sticks
Most store-bought snack sticks are loaded with corn syrup, dextrose, or other sweeteners that sneak in under vague ingredient names — making them a minefield if you're trying to keep your snacking clean. This homemade version skips all of that entirely, relying on a bold spice blend of smoked paprika, garlic, onion, mustard powder, and a kick of cayenne to deliver serious flavor without a single drop of sweetener. The curing salt does the heavy lifting to develop that classic snack stick texture and shelf stability, while an overnight rest in the fridge lets every layer of seasoning sink deep into the meat. Whether you run them through a smoker for that low-and-slow depth or use your oven on its lowest setting, the result is a firm, satisfying stick with a beautifully dry casing and a smoky, savory bite. These are exactly the kind of portable, protein-packed snacks that are nearly impossible to find at the gas station without a label full of questionable additives. Making them yourself means you know exactly what went in — and nothing that shouldn't have.
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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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