Tree Nut Free Whole30 Beef Snack Sticks
Smoky, savory, and satisfying in a way that store-bought snack sticks rarely manage, these homemade beef sticks are built entirely from whole-food spices and quality ground beef — no mystery fillers, no hidden additives. The spice blend of smoked paprika, garlic, onion, and a touch of cayenne gives every bite serious depth, while the curing salt does the real work overnight, locking in flavor and giving the finished sticks that signature snappy texture. 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, deeply seasoned stick that holds up beautifully as a grab-and-go snack. Collagen casings make stuffing approachable even if you've never made sausage before, and the slow cook to an internal temperature of 160°F means you're getting a safe, properly finished product every time. For anyone navigating tree nut allergies, these are a genuinely clean option — every ingredient is straightforward and easy to verify, with no nut-based fillers or oils anywhere in the mix. Make a batch on the weekend and you'll have a protein-packed snack ready to pull from the fridge all week long.
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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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