/ / Jalapeno Cheddar Snack Sticks

Jalapeno Cheddar Snack Sticks

Contains sodium nitrite

These beef-and-pork snack sticks include cheddar and jalapeno and are hardwood-smoked for nearly a day. They contain sodium nitrite, FD&C Red 3, potassium sorbate and 1 g added sugar per stick.

Seed-oil freeNo artificial flavorsNo natural flavorsNo gums or thickenersNo gluten ingredientsKetoLow sugarContains dairy
$7.99 1 Pack · lowest price at Pepper Joe’s
Price and stock checked Oct 30, 2026
Key nutrition facts
110caloriesPer serving · 1 stick (28g/1 oz)
Protein
6g
Fiber
0g
Added sugar
1g▼
Sodium
310mg
Saturated fat
3g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: Pork, beef, pasteurized processed cheddar cheese, cultured milk, salt, enzymes, water, cream, sodium phosphates, beta carotene, natamycin, salt, dextrose, spices, jalapeno peppers, sugar, garlic, sodium erythorbate, lactic acid starter culture, sodium nitrite, beef collagen casing, FD&C Red 3, potassium sorbate
Product details
Packaging100% recyclable plant packagingRecyclable
“Our live pepper plants are safely shipped in our 100% recyclable custom plant packaging.” — the brand’s shipping and store pages
47 / 100
Poor Scored automatically
Weighted as processed meatHigh confidence · Scored on 11 of 11 inputs, 1 claim verified
Nutrition · counts 20%58
Ingredients · counts 25%52
Processing · counts 25%30
Sourcing · counts 15%50
Transparency · counts 15%52
Why it scores 47
Nutrition 58 · Compared with other processed meats: more saturated fat (3 g); 1 g added sugar per 1 stick
Ingredients 52 · Red 3 (synthetic dye, −15); Sodium or potassium nitrite (additive, −15); Added phosphates (additive, −10); 2 more
Processing 30 · Smoked meat with sodium nitrite, preservatives and added color
Sourcing 50 · Midwestern ingredients are mentioned, but meat-raising practices aren't stated
Transparency 52 · Full ingredient list, but the spices aren't specified
Contains sodium nitrite
Contains FD&C Red 3
Contains potassium sorbate
1 g added sugar per stick
Evidence behind the Ingredients deductions
Moderate, evolving−15 for red 3
Varies by additive−33 for sodium or potassium nitrite, added phosphates, sorbates and 1 more
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Better swapsCleaner snacks options that do the same job
Inspire Farms Righteous Felon Meat Sticks
69 +22 No sodium nitrite
Netrition Nick's Sticks Grass Fed Beef Snack Sticks
69 +22 No sodium nitrite
Netrition Inc. Nick's Sticks Grass Fed Beef Snack Sticks
69 +22 No sodium nitrite
Ingredients
Pork Beef Pasteurized processed cheddar cheese Cultured milk Salt Enzymes Water Cream Sodium phosphates Beta carotene Natamycin Salt Dextrose Spices Jalapeno peppers Sugar Garlic Sodium erythorbate Lactic acid starter culture Sodium nitrite Beef collagen casing FD&C Red 3 Potassium sorbate
23 ingredients 2 to watch2 to avoid
Sourcing

Origin not disclosed on the product page.

Additives7 additives · 2 high risk
Red 3 (erythrosine) (E127)ColourHigh risk
The FDA revoked its use in food in 2025 (effective 2027) after it caused thyroid tumours in male rats.
Sodium or potassium nitrite (E250, E249)PreservativeHigh risk
Can form nitrosamines in cured meat; IARC classifies processed meat as carcinogenic (Group 1), with nitrites a likely contributor.
Added phosphates (E339–E343, E450–E452)StabiliserModerate risk
Absorbed more readily than natural phosphorus; high intakes are linked to kidney and heart risks, and EFSA set a limit in 2019.
Sorbates (potassium sorbate, sorbic acid) (E200–E203)PreservativeLimited risk
Generally well tolerated; EFSA re-evaluated it in 2015 and kept it approved, though it can irritate sensitive skin.
Natamycin (E235)PreservativeLimited risk
An antifungal used on cheese surfaces; EFSA considers it safe at permitted levels.
Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.
Lactic acid (E270)AcidNo risk
Made by fermentation; considered safe.
Matched from the ingredient list. Risk levels summarise findings from EFSA, the FDA, IARC and published studies; they explain a concern, not a diagnosis.

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