Latex Free Whole30 Beef Snack Sticks
Smoky, spiced, and satisfyingly chewy, these homemade beef snack sticks deliver serious snack-bar energy without any of the questionable additives hiding in store-bought versions. The seasoning blend — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — builds layers of bold flavor that commercial brands rarely match. Collagen casings keep things completely latex-safe, which matters more than most people realize when it comes to packaged meat snacks and natural casings sourced from unpredictable supply chains. The curing salt does its job overnight in the fridge, so by the time you're ready to stuff and smoke (or bake), the meat is deeply seasoned and ready to go. Whether you run them through a smoker for that authentic low-and-slow bark or use your oven on its lowest setting, the result is a firm, snappable stick that holds up beautifully for snacking on the go. These are a genuinely satisfying high-protein option that fits a clean-eating framework without sacrificing any of the savory, smoky satisfaction you'd expect from a great snack stick.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!