Sweet Chili Flavor Snack Stick

  • Sweet Chili Flavor Snack Stick seasoning from Excalibur

Bulk discount rates

Buy 12 or above and pay only $23.82 each

Availability: Ships Same Business Day
Shipping Weight:
3.58 LBS
Ship Dims:
6.25 x 1.00 x 8.25 (in)
Sugar, Salt, Spices (Including Chili Pepper, Paprika, Cumin), Tomato Powder, Dehydrated Vegetables (Onion, Bell Pepper), Sodium Erythorbate (0.41%).
Use 3.25 lbs of seasoning plus 1 oz SURE CURE to 25 lbs of meat.


Sweet Chili Flavor Snack Stick


Make snack sticks that people who love heat will rave about! The Sweet Chili Flavor Snack Stick has a decent amount of heat but is not overpowering to those looking for a kick.


  • Use 3.25 lb of seasoning to 25 lb of meat
  • 1 oz sure cure included

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 Basics of making 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

What are Snack Sticks?

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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