/ / Meat Sticks - Ghost Pepper
Meat Sticks - Ghost Pepper
Contains sodium nitrite
These smoked beef-and-pork sticks include ghost chile powder and come from meat the brand says is raised on its farm. They contain milk, sodium nitrite and Red 3.
$6.99 lowest price at Odessa Meat Co
Price and stock checked Oct 29, 2026Key nutrition facts
130caloriesPer serving · Stick (38g)
- Protein
- 8g
- Fiber
- 0g
- Added sugar
- —
- Sodium
- 460mg
- Saturated fat
- 4g▼
▲ raises the score · ▼ lowers it · From the product label
Ingredients: pork, beef, pasteurized process cheddar cheese (cheddar cheese [pasteurized cultured milk, salt, enzymes], water, cream, sodium phosphates, salt, vegetable color [annatto and paprika extract blend], beta carotene, enzymes), powdered cellulose, potassium sorbate, natamycin, water, antimicrobial agent (potassium lactate, water, sodium diacetate), salt, seasoning (jalapeno, green bell and red peppers, onion powder), spices, granulated garlic, dextrose, encapsulated citric acid, cure (salt, sodium nitrite, propylene glycol, sodium bicarbonate [processing aids], red 3), ghost chile powder, sodium erythorbate, collagen casing
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Ingredients
Pork Beef Pasteurized process cheddar cheese (cheddar cheese [pasteurized cultured milk, salt, enzymes], water, cream, sodium phosphates, salt, vegetable color [annatto and paprika extract blend], beta carotene, enzymes) Powdered cellulose Potassium sorbate Natamycin Water Antimicrobial agent (potassium lactate, water, sodium diacetate) Salt Seasoning (jalapeno, green bell and red peppers, onion powder) Spices Granulated garlic Dextrose Encapsulated citric acid Cure (salt, sodium nitrite, propylene glycol, sodium bicarbonate [processing aids], red 3) Ghost chile powder Sodium erythorbate Collagen casing
18 ingredients 2 to watch2 to avoid
Sourcing
Origin not disclosed on the product page.
Additives9 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.Annatto (E160b)ColourLimited risk
Plant-based colour from achiote seeds; generally safe, but can occasionally cause allergic reactions.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.Propylene glycol (E1520)CarrierLimited risk
Solvent for flavourings; considered safe in small amounts, with an acceptable daily intake set by EFSA.Added sugarSugarLimited risk
Added sugar; the WHO and the US Dietary Guidelines advise keeping added sugars under 10% of daily calories.Citric acid (E330)AcidNo risk
Usually made by fermentation; considered safe.