Macadamia Free Whole30 Beef Snack Sticks
These smoky, savory snack sticks are the kind of high-protein, grab-and-go food that feels almost too satisfying to be this clean. Built on a base of 80/20 ground beef and seasoned with smoked paprika, garlic, onion, and a gentle kick of cayenne, the flavor is bold and deeply developed thanks to an overnight cure in the fridge. Collagen casings give them that authentic snap, and whether you run them through a smoker or a low oven, the result is a firm, chewy stick with serious depth. Store-bought jerky and meat snacks are notorious for hidden additives, seed oils, and mystery ingredients — making these from scratch means you know exactly what's in every bite. The slow smoking method builds a gorgeous, slightly smoky exterior while keeping the inside tender and juicy all the way through. They're completely free of tree nuts, including macadamia, with every ingredient straightforward and easy to verify. Make a batch on the weekend and you'll have a stash of satisfying snacks ready to fuel the whole week.
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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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