Lupin Free Whole30 Beef Snack Sticks
Homemade snack sticks hit differently when you know exactly what went into them — no mystery fillers, no grain-based binders, just well-seasoned ground beef packed into collagen casings and slowly smoked or oven-dried to chewy, savory perfection. The spice blend here is genuinely bold, layering smoked paprika, garlic, onion, and a kick of cayenne into every bite so these taste like the real deal rather than a compromise. Lupin flour and lupin-derived ingredients have quietly crept into a surprising number of commercial meat snacks as a cheap protein extender, which makes store-bought sticks a legitimate concern — building your own from scratch sidesteps that entirely. The overnight cure does the heavy lifting on flavor development, and whether you go the smoker route or use a low oven, the slow cook brings the internal temperature up safely while keeping the texture satisfyingly firm. Collagen casings are easy to work with and give each stick that satisfying snap when you bite in. These are ideal for meal prep, road trips, or just keeping a stash in the fridge for whenever hunger strikes between meals.
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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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