Gigawatt Hot Jerky or Snack Stick Seasoning

Bulk Pricing:
12 or more for $9.99
1.40 LBS
7.75 x 0.50 x 11.50 (in)
Salt, Spices (Including Red Pepper), Sugar, Trehalose, Natural Butter Flavor (Contains Maltodextrin), Garlic and Onion Powder, Dextrose, Natural Spice Extractives (Including Paprika, Celery Seed), Citric Acid. Contains: Milk
Use 1.25 lbs of seasoning plus 1 oz of SURE CURE to 25 lbs of meat.

Product Description

Gigawatt Hot Jerky or Snack Stick Seasoning

Excalibur Seasoning

This has a fantastic hot flavor that makes a great jerky seasoning, or you can even use it as a snack stick seasoning. As the name implies this is a seriously hot seasoning, it might even be the hottest pre-packaged seasoning that we carry, even hotter than the Inferno Hot Bratwurst Seasoning. Check out our What is the Hottest Bratwurst Video where Jon and Austin try to make the hottest Sausage!


  • 1.25 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 Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

What is Jerky?

In a simple definition, jerky is just dried meat. Jerky can be a whole muscle or ground and restructured product. Seasoned strips of meat are cured and dried in an oven, dehydrator, grill, smoker, or smokehouse. Whole muscle is made by slicing a whole cut of meat into thin strips, while restructured jerky is a ground and formed product that is extruded into strips, by something like our All-Around Jerky Maker. Be prepared for a 50-75% loss in the weight of the product once it is completely cooked and dried. Use meats that are extremely lean, with as little of fat as possible. Inside round is Walton’s preferred cut of meat to use, and we recommend slicing against the grain of the meat.

Tips for Cutting and Slicing the Best Jerky Meat?

One of the most overlooked aspects of making whole muscle jerky is the breaking down of the muscle into strips. If you are able to have uniformity in your slices they will all marinate, cook and dehydrate at the same rate. This will give you an entire batch of perfect jerky instead of some pieces being too tough and dry and some being too moist and not fully cooked. The easiest way to achieve this is with a Meat Slicer that will allow you to set your cut your stips to the desired thickness. Make sure you are cutting against the grain when you are slicing your meat, this will give you more tender pieces that are easier to chew. If you are having trouble slicing a good tip is to get the meat as cold as possible and slicing will be much easier