Mold Detox Friendly Whole30 Beef Snack Sticks

Total time11 hr 30 min

Prep time30 min

Cook time3 hr

Mold Detox Friendly Whole30 Beef Snack Sticks

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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
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
1 tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
1 tsp garlic powder
1 tsp onion powder
½ tsp mustard powder
McCormick Ground Mustard - 1.75 Oz Colmans Mustard Powder Double Superfine Original English - 2 Oz McCormick Gourmet™ Organic Ground Mustard Colmans Mustard Powder Double Superfine - 4 Oz McCormick Ground Mustard
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½ tsp red pepper flakes
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
¼ tsp cayenne pepper (optional)
Ingredient note
Dried cayenne pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid cayenne pepper, please tap it and change its rating to Red.
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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