Bourbon Peppercorn Snack Stick

  • Bourbon Peppercorn Snack Stick seasoning from Excalibur

Bulk discount rates

Buy 12 or above and pay only $24.99 each

Availability: Ships Same Business Day
Shipping Weight:
2.00 LBS
Ship Dims:
4.50 x 1.00 x 6.50 (in)
Salt, Corn Syrup Solids, Dextrose, Worcestershire Sauce Solids (Salt, Worcestershire Sauce (Vinegar, Sugar, Salt Vegetable and Fruit [Onion, Tomato, Apple], Caramel Color, Spices, Yeast Extract), Maltodextrin, Spices, Caramel Color, Garlic Powder and Onion Powder), Natural Whiskey Type Flavor (Maltodextrin, Medium Chain Triglycerides, Natural Flavor), Spices, Hydrolyzed Soy Protein (Contains Salt, Caramel Color), Garlic Powder. Contains: Soy, Sulfites 17 ppm
Use 1.8125 lbs of seasoning plus 1 oz of Sure Cure to 25 lbs of meat.


Bourbon Peppercorn Snack Stick

Excalibur Seasoning

If you love the taste of a bourbon peppercorn steak try making beef, pork, or even wild game snack sticks with this seasoning! With the strong tastes of Worcestershire Sauce, pepper, and some caramel, this is a snack stick for steak lovers!


  • 1.8125 lb package
  • Seasons 25 lb of meat
  • Includes necessary Sure Cure package

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn about How to Make Homemade Snack Sticks in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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