Nutmeg Free Whole30 Beef Snack Sticks
Homemade snack sticks hit differently when you know exactly what went into them — and this beef version delivers serious smoky, savory satisfaction with zero mystery ingredients. The spice blend leans on smoked paprika, garlic, onion, and a touch of mustard powder for that classic snack-stick flavor, and notably, there's no nutmeg anywhere in sight. That matters more than you'd think, since nutmeg quietly sneaks into a surprising number of commercial sausage and snack stick seasonings. Here, every ingredient is straightforward and intentional, so you get bold, layered heat from black pepper, red pepper flakes, and optional cayenne without any hidden warm spices throwing off the flavor. The overnight cure is the real secret — it gives the meat time to develop deep, complex taste before it ever hits the smoker or oven. Whether you go the low-and-slow smoker route or use your oven at its lowest setting, the result is a firm, snappy stick with a beautifully dry casing and a rich, meaty interior. Make a batch, let them firm up in the fridge, and you've got a genuinely craveable grab-and-go snack that holds up all 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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