Yeast Free Whole30 Beef Snack Sticks
Homemade snack sticks hit differently when you know exactly what went into them — no mystery fillers, no hidden additives, and absolutely no yeast or fermented ingredients to worry about. The seasoning blend here is bold and smoky, built from smoked paprika, garlic, onion powder, and a touch of cayenne that gives each bite a satisfying kick without relying on anything off-limits. Ground beef gets mixed with curing salt and a handful of pantry spices, then chilled overnight so the flavors deepen and the curing salt does its job properly before the sticks ever hit heat. Whether you run them through a smoker for that deep, wood-kissed flavor or use your oven on its lowest setting, the slow, low-temperature cook is what transforms the mixture into firm, snappy, genuinely craveable sticks. Collagen casings make the whole process approachable even if you've never stuffed a sausage before — they're easy to handle and give you that classic snack stick texture without any fuss. These are the kind of high-protein, grab-and-go snacks that make clean eating feel less like a compromise and more like a serious upgrade.
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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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