/ / Elk Jalapeno Cheese Summer Sausage (10 oz.)

Elk Jalapeno Cheese Summer Sausage (10 oz.)

Contains natural flavorings

This cured elk sausage includes jalapeno, processed cheddar cheese and pork, with elk stated to be grass fed and grass finished. It contains milk and includes dextrose, natural flavorings and sodium phosphates.

Seed-oil freeNo artificial dyesNo artificial flavorsGluten-free (label)KetoLow sugarContains dairy
$22.99 10 oz · lowest price at Madeline's
Price and stock checked Oct 31, 2026
Key nutrition facts
50caloriesPer serving · 1 oz. (28g)
Protein
6g
Fiber
0g
Added sugar
0g
Sodium
340mg
Saturated fat
1g
From the product label
Ingredients: Elk (grass fed), pork, water, pasteurized processed cheddar cheese (cheddar cheese, cultured milk, salt, enzymes, water, cream, sodium phosphates, salt, beta carotene (color), powdered cellulose, natamycin), salt, dextrose, less than 2% encapsulated citric acid, jalapeno peppers, cultured celery powder, spices and natural flavorings, natural hickory smoke powder (maltodextrin, smoke flavor), contains milk
69 / 100
Fair Scored automatically
Weighted as processed meatMedium confidence · Scored on 11 of 11 inputs
Nutrition · counts 20%75
Ingredients · counts 25%72
Processing · counts 25%55
Sourcing · counts 15%80
Transparency · counts 15%75
Why it scores 69
Nutrition 75 · Typical for processed meats; no added sugar per 1 oz.
Ingredients 72 · Celery powder or juice (natural nitrite) (additive, −10); Added phosphates (additive, −10); Natamycin (additive, −4); 1 more
Processing 55 · Cured sausage with processed cheese, dextrose and smoke flavor
Sourcing 80 · Elk is grass fed and finished; pork sourcing isn't stated
Transparency 75 · Full ingredient list and a specific elk-raising claim
Contains dextrose and natural flavorings
Contains sodium phosphates and maltodextrin
Evidence behind the Ingredients deductions
Varies by additive−28 for celery powder or juice, added phosphates, natamycin and 1 more
Capped at 69 · Processed meat (bacon, deli meat, sausage, jerky)
Scored Oct 20, 2026 · Scoring guide v3.1 · Updated Oct 20, 2026 · See what changed

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Ingredients
Elk (grass fed) Pork Water Pasteurized processed cheddar cheese (cheddar cheese Cultured milk Salt Enzymes Water Cream Sodium phosphates Salt Beta carotene (color), powdered cellulose, natamycin) Salt Dextrose Less than 2% encapsulated citric acid Jalapeno peppers Cultured celery powder Spices and natural flavorings Natural hickory smoke powder (maltodextrin, smoke flavor) Contains milk
20 ingredients 3 to watch2 to avoid
Sourcing

Pearson Ranch Elk Jalapeno Cheese Summer Sausage is a 10 oz summer sausage made with premium elk and studded with jalapeno and cheese, ready to slice and serve. Built for tailgates, hunting trips, and watch parties, it brings lean game-meat protein with a spicy, cheesy bite. Low-fat, MSG-free, gluten-free, and made with no added nitrites. At a glance Meat: Premium elk Weight: 10 oz Flavor: Jalapeno and cheese throughout Process: Cured, shelf stable, ready

Additives7 additives · 2 moderate risk
Celery powder or juice (natural nitrite)Curing agentModerate risk
A natural source of nitrite: it cures meat the same way as sodium nitrite, even when the label says “uncured”.
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.
Natamycin (E235)PreservativeLimited risk
An antifungal used on cheese surfaces; EFSA considers it safe at permitted levels.
MaltodextrinFillerLimited risk
Highly processed starch that raises blood sugar quickly and adds no nutrition.
Natural flavoursFlavouringLimited risk
An undisclosed mix of extracts and carriers; the label doesn’t say what’s in it or how it was made.
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.
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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