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Savory Smoky Beef Snack Sticks

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By Lauren McCall • January 28th, 2026
Freshly dehydrated Beef Snack Stick Jerky, seasoned with smoky paprika and black pepper, rests on a wire rack after oven drying. Pin it
Freshly dehydrated Beef Snack Stick Jerky, seasoned with smoky paprika and black pepper, rests on a wire rack after oven drying. | cookedandcozy.com

These savory smoky beef snack sticks are crafted from lean ground beef blended with a robust mix of seasonings including smoked paprika, garlic, and onion powders. The mixture is refrigerated to meld flavors before being shaped into sticks and dehydrated or baked at low heat, resulting in a chewy, flavorful treat. They offer a high-protein, gluten-free option ideal for on-the-go nourishment. Adjust heat levels with crushed red pepper flakes or try different meats like venison for variation.

The smell hit me first—walking into my brother's garage during a deer hunting weekend, his ancient dehydrator humming away on the workbench. He pulled out these dark, smoky sticks and told me to try one, and that was it. Now I make batches every hunting season, though my kitchen definitely lacks that garage ambiance.

Last football season I made these for the guys and they vanished before halftime. Someone actually asked where I'd bought them, which might be the best compliment a homemade snack can get. Now I double the recipe just to survive game day.

Ingredients

  • Lean beef: Top round or sirloin gives you the best ratio of meat to fat for that perfect chewy bite without being greasy
  • Kosher salt: The coarse grains dissolve evenly and help draw out moisture for better texture
  • Smoked paprika: This is your secret weapon for that deep smoky flavor without firing up a smoker
  • Garlic and onion powder: The savory backbone that makes people keep coming back for another stick
  • Curing salt: Essential for food safety and that classic jerky color—do not skip this
  • Dry milk powder: Acts as a binder helping the meat mixture hold together and keeping texture smooth
  • Ice-cold water: Keeps the fat from breaking down during mixing which affects the final texture
  • Liquid smoke: Optional but worth it if you want extra smoky depth without hours of smoking

Instructions

Mix the meat and seasonings:
Combine ground beef with all seasonings curing salt and dry milk powder in a large bowl until evenly distributed
Add the liquids:
Pour in cold water Worcestershire sauce and liquid smoke then mix until the mixture develops a tacky sticky texture
Let it rest:
Cover and refrigerate at least 4 hours or overnight so flavors can develop and mingle properly
Preheat your equipment:
Set dehydrator or oven to 75C 165F and line baking sheets with parchment if using oven method
Shape the sticks:
Fill jerky gun or piping bag and pipe strips about 15cm 6in onto trays leaving space between each
Dehydrate slowly:
Dry for 4 hours turning once halfway until internal temp reaches 71C 160F and sticks are dry but slightly pliable
Cool and store:
Let cool completely then store in airtight container or vacuum seal for longest shelf life
Tightly packed Beef Snack Stick Jerky, made with garlic and onion powder, is vacuum-sealed for fresh, high-protein hiking snacks. Pin it
Tightly packed Beef Snack Stick Jerky, made with garlic and onion powder, is vacuum-sealed for fresh, high-protein hiking snacks. | cookedandcozy.com

My dad started keeping a stash in his truck for long drives and calls me when he runs low. There is something deeply satisfying about making food that people genuinely miss when it is gone.

Choosing Your Meat

I have learned that super lean meat makes tough snack sticks while too much fat leaves them greasy. That 15% fat sweet spot in top round gives you the best of both worlds. If you are grinding your own keep the meat ice-cold throughout the process.

Temperature Control

A meat thermometer is not optional here—it is your safety net. Getting those sticks to 71C 160F internally is non-negotiable even if they look done sooner. I have made the mistake of judging by appearance and learned to trust the thermometer every time.

Storage Solutions

Vacuum sealing changed everything for me but regular freezer bags work fine for shorter storage. I keep a weeks worth in the fridge and freeze the rest in portioned batches. They thaw overnight and taste just as fresh as the day they were made.

  • Label your bags with the date because these disappear faster than you expect
  • Consider portioning into snack-sized bags before freezing for grab-and-go convenience
  • If any moisture appears during storage pop them back in the dehydrator for an hour
Golden-brown Beef Snack Stick Jerky, with a chewy texture and hints of liquid smoke, is arranged on parchment for serving. Pin it
Golden-brown Beef Snack Stick Jerky, with a chewy texture and hints of liquid smoke, is arranged on parchment for serving. | cookedandcozy.com

These have become my go-to gift for people who claim they do not want anything. Somehow an empty container always finds its way back to me.

Recipe FAQs

Lean cuts like top round or sirloin are ideal for a firm texture and balanced flavor.

Use smoked paprika and optional liquid smoke to infuse a rich, smoky aroma.

Yes, ground turkey or venison work well as alternatives for varied taste and texture.

Dehydrate or bake at 75°C (165°F) until sticks are dry but still slightly pliable, about 4 hours.

Store in an airtight container refrigerated up to 2 weeks or freeze for longer preservation.

Increasing crushed red pepper flakes adds a spicier kick according to preference.

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Freshly dehydrated Beef Snack Stick Jerky, seasoned with smoky paprika and black pepper, rests on a wire rack after oven drying.
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Savory Smoky Beef Snack Sticks

Smoky, savory beef sticks with bold flavors and a satisfying chewy bite for easy snacking.

Prep 30m
Cook 240m
Total 270m
Servings 19
Difficulty Medium

Ingredients

Meat

  • 2.2 lbs lean beef (top round or sirloin), trimmed and coarsely ground

Seasonings

  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tbsp smoked paprika
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp crushed red pepper flakes (optional, for heat)
  • 1 tsp curing salt (Prague Powder #1)

Binder

  • 2 tbsp nonfat dry milk powder or soy protein concentrate

Liquid

  • 1/4 cup ice-cold water
  • 1 tbsp Worcestershire sauce
  • 1 tbsp liquid smoke (optional, for extra smoky flavor)

Instructions

1
Combine Meat with Seasonings: In a large bowl, combine the ground beef with all seasonings, curing salt, and dry milk powder.
2
Add Liquids and Mix: Add the cold water, Worcestershire sauce, and liquid smoke. Mix thoroughly until the mixture becomes tacky and sticky.
3
Refrigerate Mixture: Cover and refrigerate for at least 4 hours, preferably overnight, to let flavors meld.
4
Preheat Dehydrator or Oven: Preheat a dehydrator or oven to 165°F. If using an oven, line a baking sheet with parchment or use a wire rack.
5
Form Snack Sticks: Fill a jerky gun or piping bag with the meat mixture and pipe snack stick shapes (about 6 inches long) onto dehydrator trays or prepared baking sheet.
6
Dehydrate or Bake: Dehydrate or bake for 4 hours, turning sticks once halfway, until the internal temperature reaches at least 160°F and sticks are dry but still slightly pliable.
7
Cool and Store: Let cool completely before storing in an airtight container or vacuum-sealing for longer shelf life.
Additional Information

Equipment Needed

  • Large mixing bowl
  • Jerky gun or piping bag
  • Dehydrator or oven
  • Parchment paper or wire rack
  • Meat thermometer

Nutrition (Per Serving)

Calories 80
Protein 10g
Carbs 1g
Fat 4g

Allergy Information

  • Contains milk (if using dry milk powder) and soy (if using soy protein concentrate)
  • Worcestershire sauce may contain anchovies (fish) and soy—check labels for allergens
  • Curing salt contains sodium nitrite—use as directed and keep away from children
Lauren McCall

Home cook sharing easy, family-friendly recipes and practical kitchen tips.