Oats 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 seasoned beef and a lineup of bold spices that do all the heavy lifting. The blend of smoked paprika, garlic, onion, and a touch of cayenne gives these sticks serious depth, while the overnight cure lets every layer of flavor fully develop before they ever hit the heat. Commercial jerky and meat sticks are notorious for sneaking in unexpected ingredients, so making your own with this clean, straightforward recipe is a genuinely satisfying workaround. The collagen casings give you that satisfying snap and classic stick shape without any grain-derived additives to worry about. Whether you run them through a smoker for that low-and-slow bark or use your oven on its lowest setting, the slow cook brings the internal temperature up safely while keeping the texture firm and chewy in the best way. These are the kind of snacks you can batch-make on a Sunday and reach for all week long — portable, protein-packed, and completely on your terms.
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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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