CHOMPS beef sticks are already remarkably clean with no seed oils or artificial preservatives, using grass-fed beef and natural spices. The only processed ingredient is encapsulated lactic acid for preservation. DIY is worthwhile for cost savings and fresher taste, plus you control the fat content and spice levels exactly.
Based on: Original Beef Sticks
· Makes approximately 24 sticks (equivalent to 24 servings)
· Serving: 1 stick (32g)
Why This Recipe is Seed Oil Free
Commercial Original Beef Sticks from CHOMPS often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Original Beef Sticks may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Grass-fed ground beef (80/20)
680g (1.5 lbs) · ButcherBox Grass-Fed Ground Beef or local grass-fed beef
Primary protein base providing the characteristic beef flavor and texture
Replaces encapsulated lactic acid for preservation and tangy flavor development
Instructions
Step 1. Prepare the meat mixture: In a large mixing bowl, combine 680g grass-fed ground beef with 12g Redmond Real Salt. Mix gently but thoroughly for 2-3 minutes until salt is evenly distributed — over-mixing will make the texture tough. The salt will begin extracting moisture immediately, which is essential for preservation.
Step 2. Create the spice blend: In a small bowl, whisk together 3g celery powder, 4g garlic powder, 2g black pepper, 1g red pepper flakes, 2g coriander, 3g cherry powder, and 1g citric acid. Whisk for 1-2 minutes to ensure no clumps — these fine powders tend to stick together. Add this spice mixture to the beef and mix until completely incorporated, about 3-4 minutes of gentle folding.
Step 3. Rest the mixture: Cover and refrigerate for 2-4 hours minimum, or overnight for best results. This allows the salt to cure the meat slightly and the spices to penetrate evenly. The mixture will become firmer and darker as the celery powder works.
Step 4. Prepare casings: Rinse natural beef casings in cool water and soak for 30 minutes to soften. Thread one end onto your sausage stuffer tube (or use a funnel method if hand-stuffing). Work slowly — casings can tear easily when rushed.
Step 5. Stuff the casings: Fill casings with the meat mixture, aiming for consistent thickness about 0.75 inches diameter. Twist every 4-5 inches to create individual sticks, then cut between twists. Don't overstuff — leave about 20% room for the meat to expand slightly during drying. You should get approximately 24 sticks of 32g each.
Step 6. Initial drying: Hang sticks on dowels or lay on dehydrator racks, ensuring good air circulation around each stick. For food safety, the surface should begin forming a slight pellicle (dry skin) within 2-3 hours at room temperature before moving to final drying.
Step 7. Dehydrate: Set dehydrator to 145°F (63°C) for the first 4 hours, then reduce to 135°F (57°C) for 8-12 more hours until sticks are firm but still slightly bendable. They should have lost about 30-40% of their original weight. Internal temperature should reach 160°F during the process for safety. Alternatively, use an oven on lowest setting (170°F max) with door slightly cracked.
Step 8. Storage and usage: Cool completely before storing. Keep in airtight containers in refrigerator for up to 2 weeks, or vacuum seal for up to 1 month refrigerated, 3 months frozen. Each stick provides the same 100 calories and protein profile as the commercial version. The texture will be slightly less uniform than commercial versions but with more robust, fresh flavor.
Storage
Store in refrigerator in airtight containers for up to 2 weeks. For longer storage, vacuum seal and freeze for up to 3 months. Unlike commercial versions with stronger preservatives, these have a shorter shelf life but superior taste.
Cost Comparison
Cost per serving (homemade)$0.81
Cost per serving (store-bought)$2.49
Savings67%
High upfront spice investment pays off quickly. After initial purchase, ongoing cost per batch drops to about $14 (mainly beef cost). Bulk buying and freezing beef during sales maximizes savings.