This Archer beef stick is already surprisingly clean with grass-fed beef and natural preservation via cultured celery powder instead of chemical nitrites. No seed oils present. DIY version uses certified organic spices and eliminates vague 'spices' with specific seasonings.
Based on: beef stick
· Makes approximately 30 sticks
· Serving: 1 stick (28g)
Why This Recipe is Seed Oil Free
Commercial beef stick from archer 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.
Natural nitrite source for preservation and color retention, replacing synthetic preservatives
Sea salt
8g (1.5 teaspoons) · Redmond Real Salt Fine
Primary seasoning and preservation agent, provides the 370mg sodium per serving
Organic garlic powder
3g (1 teaspoon) · Simply Organic Garlic Powder
Savory umami flavor that complements the beef without overpowering
Organic onion powder
2g (3/4 teaspoon) · Simply Organic Onion Powder
Adds subtle sweetness and depth to balance the garlic and salt
Organic cherry powder
1g (1/2 teaspoon) · Terrasoul Superfoods Organic Tart Cherry Powder
Natural color enhancer and subtle fruity note that balances savory flavors
Organic black pepper
1g (1/2 teaspoon) · Simply Organic Black Pepper
Adds warmth and mild heat to round out the spice profile
Organic citric acid
1g (1/4 teaspoon) · Anthony's Organic Citric Acid
Natural preservative and pH adjuster that extends shelf life safely
Instructions
Step 1. Soak the beef collagen casings in warm water (75°F) for 30 minutes until pliable. Pat them completely dry with paper towels — any excess moisture will prevent proper sealing. While casings soak, prepare your workspace with a clean cutting board, mixing bowl, and kitchen scale for precise measurements.
Step 2. In a large mixing bowl, combine 850g grass-fed ground beef with all dry seasonings: 8g sea salt, 3g garlic powder, 2g onion powder, 2g celery powder, 1g cherry powder, 1g black pepper, and 1g citric acid. Mix thoroughly by hand for 3-4 minutes, ensuring seasonings are evenly distributed throughout the meat — you should see no dry pockets of spice. The mixture will feel slightly tacky, which indicates proper protein extraction for binding.
Step 3. Using a sausage stuffer or large piping bag fitted with a wide tip, stuff the seasoned beef mixture into the prepared casings. Fill each casing with approximately 28g of mixture, leaving 1-inch of empty casing at each end for twisting. Twist the ends tightly and tie with kitchen twine — the casings should be firm but not overpacked as they'll shrink during drying.
Step 4. Arrange the filled beef sticks on dehydrator trays, ensuring they don't touch each other for proper air circulation. If using an oven, place on wire racks over baking sheets lined with parchment paper. Set dehydrator to 155°F or oven to lowest setting (170°F) with door slightly ajar for moisture escape.
Step 5. Dehydrate for 6-8 hours, rotating trays every 2 hours for even drying. Sticks are done when they feel firm throughout with no soft spots, have reduced in size by about 30%, and internal temperature reaches 160°F on an instant-read thermometer. The exterior should have a slightly leathery texture but still yield to gentle pressure — overdrying will make them tough and crumbly.
Step 6. Cool completely at room temperature for 2 hours before packaging. Store in airtight containers or vacuum-sealed bags in the refrigerator for up to 2 weeks, or freeze for up to 3 months. For best texture, bring to room temperature for 10 minutes before eating. Each stick provides 90 calories, 9g protein, and 6g fat — identical to the commercial version but with cleaner, organic ingredients.
Storage
Store in refrigerator up to 2 weeks in airtight containers, or freeze up to 3 months. No artificial preservatives means shorter shelf life than commercial versions, but fresher taste and cleaner ingredients.
Cost Comparison
Cost per serving (homemade)$0.88
Cost per serving (store-bought)$2.50
Savings65%
Higher upfront ingredient costs, but most seasonings last for many batches. After initial purchase, cost per batch drops to about $15 (mainly beef cost). Quality organic ingredients cost more but provide superior nutrition and no artificial additives.