W Beef Stick (MSG)

  • Whitts Beef Stick from Excalibur
Bulk Pricing:
Buy 5 - 19 and pay only $35.99 each
Buy 20 or above and pay only $33.99 each
Availability: Ships Same Business Day
Shipping Weight:
6.60 LBS
Ship Dims:
10.25 x 1.50 x 17.00 (in)
Salt, Corn Syrup Solids, Spices (Including Whole and Ground Mustard Seed), Monosodium Glutamate, Garlic Powder, Natural Spice Extractives (Including Celery Seed).
Use 6 lbs of seasoning plus 4 oz of SURE CURE to 100 lbs of meat.
Frequently bought together:


W Beef Stick (MSG)

Excalibur Seasoning

W Beef Stick Unit is a Snack Stick that will work best with beef.  Classic ingredients like Corn Syrup, Mustard, and Garlic give this a classic flavor similar to many store-bought beef sticks.


  • 6 lb. Package
  • Seasons 100 lb of meat
  • Includes necessary Sure Cure package
  • Contains MSG

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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