Turmeric Free Whole30 Beef Snack Sticks
Homemade snack sticks hit differently when you know exactly what went into them — no mystery spices, no fillers, just bold, smoky beef you seasoned yourself. The spice blend here leans on smoked paprika, garlic, onion, and a touch of mustard powder for that classic savory depth, and every single ingredient is naturally free of turmeric, so there's no need to scrutinize a label or second-guess a store-bought brand. Many commercial jerky and meat sticks sneak in turmeric as a color booster or as part of a spice blend, which makes finding a safe option genuinely tricky — this recipe sidesteps all of that entirely. The curing salt does the heavy lifting to keep the meat safe and shelf-stable, while the overnight rest lets the flavors develop into something that tastes like it came from a specialty butcher shop. Whether you run them through a smoker for that deep, wood-kissed finish or use your oven on its lowest setting, the result is a firm, snappy stick with real heat from the red pepper and cayenne. These are the kind of protein-packed snacks you'll want stashed in the fridge all week — great for road trips, lunchboxes, or just grabbing on the go without any ingredient anxiety.
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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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