Soy Free Whole30 Beef Snack Sticks
Most store-bought snack sticks are loaded with soy-based fillers, binders, and flavor enhancers that make them off-limits for anyone avoiding soy — but this homemade version keeps the ingredient list completely clean. The seasoning blend here does all the heavy lifting: smoked paprika, garlic, onion, mustard powder, and a kick of cayenne come together with 80/20 ground beef for a deeply savory, smoky stick that tastes like it came from a serious butcher shop. Curing salt and an overnight rest in the fridge let the flavors develop properly before the sticks ever hit the smoker or oven, which makes a noticeable difference in the final depth of flavor. Whether you go the smoker route for that authentic low-and-slow character or use your oven on its lowest setting, the goal is the same: a firm, snappy stick with a fully cooked interior at 160°F. Collagen casings make the stuffing process approachable even for first-timers, and they hold up beautifully through the long cook. Once they're cooled and firmed up in the fridge, you've got a genuinely satisfying high-protein snack that you can feel good about grabbing on the go.
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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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