Seed Oil Free Whole30 Beef Snack Sticks
Most store-bought snack sticks are loaded with canola oil, soybean oil, or other refined seed oils hiding in the seasoning blends or casing coatings — so finding a clean option on the shelf is genuinely tough. These homemade beef sticks sidestep all of that entirely, relying on 80/20 ground beef and a bold lineup of spices like smoked paprika, garlic powder, and coarsely ground black pepper to build serious flavor from scratch. The curing salt does the heavy lifting overnight, working through the meat so every bite is deeply seasoned and properly preserved. Whether you run them through a smoker for that low-and-slow bark or use your oven on its lowest setting, the result is a firm, snappy stick with real smoky depth. Collagen casings keep the whole process approachable even if you've never stuffed sausage before. These are the kind of high-protein, grab-and-go snacks that actually hold up in the fridge and taste like something you'd pay way too much for at a specialty butcher.
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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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