Honey Free Whole30 Beef Snack Sticks
Smoky, savory, and satisfying in a way that most store-bought snack sticks never quite manage, these beef sticks are built entirely from real, whole ingredients — no sweeteners, no fillers, just bold spice and properly cured meat. That matters because so many commercial jerky and snack stick products sneak in honey, sugar, or syrup to balance the seasoning, making them a frustrating off-limits snack. Here, smoked paprika, garlic, onion, mustard powder, and a kick of cayenne do all the heavy lifting, delivering deep, complex flavor without a single drop of sweetener. The curing salt works overnight to develop that classic snack stick texture and keep the meat safe through the low-and-slow cook, whether you're running a smoker or just your oven at its lowest setting. Collagen casings give each stick that satisfying snap, and the slow finish — smoker or oven — drives out moisture so the final product is firm, chewy, and genuinely shelf-stable once cooled. These are the kind of snacks you make on a Sunday and feel good about grabbing all week long.
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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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