Pregnancy Friendly Whole30 Beef Snack Sticks
Homemade snack sticks hit differently when you know exactly what went into them — and that peace of mind matters even more when you're eating for two. Store-bought jerky and meat sticks often contain nitrates, preservatives, and mystery seasonings that can feel like a gamble during pregnancy, but making your own puts you in full control of every ingredient. This recipe uses a measured amount of curing salt and brings every stick to a verified internal temperature of 160°F, which is the safe threshold for ground beef recommended during pregnancy. The spice blend — smoked paprika, garlic, onion, and a touch of mustard powder — delivers that bold, savory flavor you'd expect from a gas station classic, just without the sketchy label. Collagen casings keep things clean and easy to work with, and the slow smoke or low oven method means the meat cooks gently and evenly all the way through. The cayenne is listed as optional, which is a nice touch if your stomach has opinions about heat right now. Cool them down fully before snacking and you've got a satisfying, protein-packed bite that's genuinely safe to reach for throughout the day.
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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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