Smoky, spiced, and satisfyingly chewy, these homemade beef snack sticks deliver everything you love about gas-station jerky without any of the questionable fillers or grain-based additives that make store-bought versions a gamble. The seasoning blend — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — builds serious depth, and the overnight cure gives the meat that authentic, savory punch you'd expect from a proper snack stick. Every single ingredient here is straightforward and grain-free, so there's no hidden rye or wheat lurking in the mix the way there often is in commercial cured meats and seasoning packets. You can finish them in a smoker for that low-and-slow bark, or run them through a low oven if that's what you've got — either way, the collagen casings snap just right when you bite in. The slow cook to an internal temperature of 160°F ensures they're safe, shelf-stable, and firm all the way through. Make a batch on the weekend and you'll have a protein-packed snack ready to grab all week long.
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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.
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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