Walton's Employee

@Tex_77 My cabinets runuth over with “tested” equipment!

@craigrice fingers crossed!

@astatler I used to be overly concerned about that and would not add water to it but that’s not necessary. Feel free to use water when making sausage with it.

@craigrice there have been a few posts here on the charts recently and we are always open to updating it to whatever will help the most people. That’s a chart we keep for just that reason, I mean it doesn’t help us promote or sell more seasoning so truly, our only goal with that is to help people and we are totally open to changing it…I just posted another thing on the last post I was responding to and I think next week Austin and I will sit down and see if we can reorganize things to improve the functionality of it!

@craigrice Not at this time…I’ve seen numerous posts that are in some way about the conversion chart in the last few days so it might be time for @Austin and I to rethink this a little. Maybe splitting the “seasonings” category into sub categories like Summer Sausage, Snack Stick, Bratwurst, Breakfast Sausage, etc., would be a way to provide more information while still keeping things somewhat simple?

@ajw222 We made a decision to only breakdown the seasonings that were available in 25 lb units as 100 lb units are generally only used by commercial operators who are making large batches. I can revisit that decision if there is a need?

@denny66 @Joe-Hell There absolutely is a difference in salt content in cured and fresh salt. This is more for salts function than the taste as it helps solubilize the proteins in the meat and you need that more in cured sausage than in fresh sausage.

However, there is nothing saying you can’t use a summer sausage to make snack sticks or vice versa. Classic flavor profiles are the big difference between them. We have plenty of people who willies snack stick seasoning to make summer sausage and love it.

Glad you are here, trying to learn and asking questions!

@Tex_77 Honestly, I have no idea. In fact, I went to double-check cause I assume I had written the description incorrectly but nope, the 7.5" has 200 watt and the 9" has a 150 watt. Seem counterintuitive but it is a fact!

@pigman34 Unless you are planning on switching to water around 130° F I would recommend starting earlier in the morning. 10 hours would be pretty standard depending on how thick your casings are.

@BrianB Ton’s isn’t on the list because it is only available in 100 lb units so I dont know the volume on it.
Ton’s 0.6 oz per lb
Your sure cure is correct
Carrot fiber is correct
I prefer using 2 to 2.5 lb of water per 25 lb of meat, so that would be 1.28 oz of water. However, with carrot fiber 2 oz of water per lb would be fine. Might take a little longer to cook.
Smoked meat stabilizer correct as well!