Habanero Snack Stick Seasoning
Habanero Snack Stick Seasoning (No MSG)
A version of Excalibur's Habanero Snack Stick without the MSG, this seasoning has got some heat behind it! For those of us who like heat, this will work nicely as it has a kick to it without being too hot to enjoy! For those looking to up the heat, try adding some Extremely Hot Ground Red Pepper or more pork fat as the extra fat will help the heat linger!
- 2.0 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
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 A Snack Stick?
Snack Sticks are a meat snack and semi-dried sausage that are stuffed into a small diameter casing. Typically a collagen casing is used, but it is also acceptable to use natural casings or even make skinless snack sticks. Most snack sticks have a low pH from around 4.5 to 5.2, which is what gives them that familiar tangy flavor and is what helps aid in shelf stability. Another aid for shelf stability is a low water activity, which means binding water in the meat snacks to make it unavailable to support microbial growth. Water activity is not something that can be measured by a home meat processor, but we still setup our process and thermal processing to attempt to achieve a lower water activity. Snack sticks can be made from just about any type of meat, from beef, pork, chicken, other poultry, wild game, or a combination of meats. Walton's recommends using a lean to fat ratio of at least 80/20, and many times a 30% fat ratio, with a maximum of 40% fat. Fat is where most of your flavor comes from so changing your lean to fat ratio will change the overal taste and mouth feel of your product.
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!