First batch of Jalapeño snack sticks!



  • Great flavor with just the right amount of heat!1DDC5BC8-084B-4F65-9E99-43C01687E2DD.jpeg



  • Looks awesome. Thanks for the picture. Did you use a commercial mix, or your own?



  • I used the Excalibur Jalapeno Snack Stick Seasoning. They have gotten rave reviews from everyone that has tried them. I usually only do small batches, the Excalibur seasoning is very convenient.


  • Walton's Employee

    @jsaaz23 Those look great, what was your meat block? I have seen a lot of people recently tying off the end of their snack sticks, if you are using smoked collagen from walton’s that shouldn’t be necessary, the casing should be able to hold the meat in there without the tie. Now, if you are doing it to prevent the little bulb that sometimes appears at the end of a hung snack stick then I understand but it isn’t 100% necessary. If you are doing it for appearance or even just peace of mind then I totally understand!



  • @Jonathon I used 80/20 Beef/Pork with 80/20 lean/fat. The strings have really two purposes, one is to hang them from hooks in the smoker and the second is just appearance.


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  • @Denny Sounds interesting for sure, I think if we tried this I would use our Lebanon seasoning and add a little hot pepper to the mix first. I like the thought of spiral cutting it! If you do it again you know we would LOVE to see some pictures!

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  • G

    Do you have to brine your bacon at the same time you inject it or can you just inject and put in the refrigerator

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