Sesame Free Whole30 Beef Snack Sticks
Smoky, snappy, and packed with bold spice, these homemade beef sticks are the kind of satisfying snack that makes you wonder why you ever settled for the gas station version. The seasoning blend — smoked paprika, garlic, onion, mustard powder, and a kick of cayenne — builds serious depth without relying on any soy, wheat, or seed-based ingredients, so there's no sesame hiding anywhere in the mix. That's a real win, because store-bought meat sticks are notorious for sneaky additives and shared-facility warnings that make label-reading feel like a part-time job. Here, you control every single ingredient from the 80/20 ground beef down to the collagen casings. The low-and-slow cook — whether you go smoker or oven — dries the sticks to that perfect firm, chewy texture with a satisfying snap when you bite in. A long rest in the fridge after cooking locks in the firmness and lets the flavors settle into something genuinely craveable. Make a batch on the weekend and you'll have a clean, protein-packed snack ready to grab all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!