Ranch Flavored Snack Stick

  • Ranch Flavored Snack Stick seasoning from Excalibur

Bulk discount rates

Buy 12 or above and pay only $17.99 each

Availability: Ships Same Business Day
Shipping Weight:
1.80 LBS
Ship Dims:
5.00 x 2.00 x 6.00 (in)
Salt, Sweet Whey (27%), Sugar, Natural Buttermilk Flavor (Sweet Cream Buttermilk Powder, Natural Butter Flavor, Maltodextrin, Whole Milk Powder, Cultured Buttermilk, Citric Acid, Salt), Spices (Including Celery), Garlic and Onion Powder, Natural Sour Cream Flavor (Contains Maltodextrin), Vinegar Powder (Maltodextrin, White Distilled Vinegar, Modified Food Starch), Dehydrated Red and Green Bell Pepper, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate)(as a buffer). Contains: Milk
Use 1.625 lbs of seasoning plus 1 oz of Sure Cure to 25 lbs of meat. Do not add culture or acid.


Ranch Flavored Snack Stick

Excalibur Seasoning

One of our milder Snack Stick Seasonings, it definitely has some Zesitness to it from the sour cream and vinegar powder that comes across nicely without being overpowering! Good choice if you like the flavor profile of Willie's but are looking to try something different! Since this already contains Citric Acid you should not add more and it should not be used with a starter culture because the harsh acid from the different ingredients can kill the bugs in the culture due to its acidity.  


  • 1.625 lb package
  • Seasons 25 lb of meat
  • Includes necessary Sure Cure package
  • Do not add Cultures or Acids

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 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!

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