Pistachio Free Whole30 Beef Snack Sticks
Smoky, savory, and satisfying in every bite, these homemade beef snack sticks are the kind of high-protein snack that makes you wonder why you ever bought the store-bought version. The spice blend — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — layers real depth into every stick, while the curing salt does the heavy lifting to develop that classic snappy texture. Because you're building this from scratch with whole, simple ingredients, you have complete control over what goes in, and nothing sneaks in that shouldn't be there. Commercial jerky and meat snacks are notorious for hiding unexpected ingredients in their seasoning blends, so making your own is a genuinely smart move. The collagen casings give these sticks their satisfying chew, and whether you go the smoker route for that deep wood-fired flavor or use your oven on its lowest setting, the result is firm, fully cooked, and ready to snack on. A slow chill after cooking sets everything perfectly, so patience pays off here. Batch these up, keep them in the fridge, and you've got a clean, crave-worthy snack on demand all week long.
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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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