CHOMPS beef sticks are clean meat snacks with simple seasonings and no problematic ingredients. The original contains no seed oils, making it already compliant. DIY allows for better beef sourcing, cost savings in bulk, and fresher flavor profiles while controlling sodium levels.
Based on: Original Beef Mini Stick
· Makes approximately 50 sticks (700g total)
· Serving: 1 stick (14g)
Why This Recipe is Seed Oil Free
Commercial Original Beef Mini Stick from CHOMPS - CHOMPLINGS 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 Mini Stick may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Citrusy aromatic note that balances the meat richness
Beef collagen casings (21mm)
50 casings · The Sausage Maker Natural Beef Collagen Casings
Traditional encasing that creates authentic texture and allows for proper moisture removal during drying
Instructions
Step 1. Combine all spice powders (4g celery powder, 8g salt, 2g cherry powder, 1g black pepper, 1g red pepper flakes, 2g garlic powder, 1g coriander) in a small bowl and whisk thoroughly for 2-3 minutes to ensure even distribution. Spice powders tend to clump, so breaking up any lumps is critical for consistent seasoning throughout each stick.
Step 2. Place 680g grass-fed ground beef in a large mixing bowl and gradually add the spice mixture while mixing with clean hands. Work the seasonings into the meat for 3-4 minutes, ensuring every portion is evenly colored and seasoned. The mixture should look uniformly speckled with no streaks of plain meat visible. Cover and refrigerate for 2-4 hours to allow flavors to meld and proteins to bind.
Step 3. Soak beef collagen casings in room temperature water for 30 minutes until pliable. Thread one casing onto a sausage stuffer tube or piping bag fitted with a large round tip. Fill the stuffer with seasoned meat mixture, being careful to remove air bubbles by tapping the sides gently.
Step 4. Stuff each casing with approximately 14g of meat mixture (about 1 tablespoon), leaving 1-inch gaps between each portion. Twist casings tightly at each gap to create individual stick segments. This technique prevents bursting and ensures uniform cooking. Repeat until all meat is used, creating approximately 50 mini sticks.
Step 5. Arrange stuffed sticks on dehydrator trays with space between each piece for air circulation. Set dehydrator to 145°F (63°C) and dry for 6-8 hours, rotating trays every 2 hours. Alternatively, use an oven at its lowest setting (170°F max) with door slightly open, drying for 4-5 hours. Sticks are done when they feel firm but still slightly pliable, with no soft spots.
Step 6. Cool completely on wire racks for 30 minutes before handling. Cut twisted casing sections between sticks with kitchen shears. Store in airtight containers in refrigerator for up to 2 weeks or freeze for up to 3 months. For best texture, bring to room temperature before eating. Each stick should have a satisfying chew similar to premium commercial versions but with cleaner, more pronounced beef flavor.
Storage
Refrigerate in airtight containers for up to 2 weeks. Freeze for up to 3 months. Vacuum sealing extends freezer life to 6 months. Allow frozen sticks to thaw at room temperature for 10 minutes before eating.
Cost Comparison
Cost per serving (homemade)$0.45
Cost per serving (store-bought)$1.75
Savings74%
Higher upfront spice costs are offset by making multiple batches. After initial investment, subsequent batches cost only $15 (just beef and casings), dropping per-stick cost to $0.30. Bulk buying grass-fed beef reduces costs further.