Additives



  • This may sound dumb, but I just made a 10 lb. batch of snack sticks and went to your additives conversion chart for the carrot binder. It says 1 1/2 cups by volume for every 5 lbs. There is only 2 cups in the bag and by your chart it says I need 3 cups for 10 lbs. On the site where it is sold it says 12oz. for every 100 lbs of meat. going by that I needed roughly 1 1/4 oz of binder for 10 lbs. That surely wouldn’t be 3 cups by volume. Help me out here. I ended up using just under a cup of binder figuring 12 oz. will do 100lbs. Are my snack sticks going to be ok? They are on their final leg at 175 as I am writing this.


  • Regular Contributors

    @hinoon

    It’s 4 ounces per 25 lbs of meat! I’m not sure about the chart but a cup and half for 5 lbs sounds like a lot. The most precise way to measure is with a digital or triple beam scale. At the rate suggested that comes out to approx 4.5 grams per lb of meat. I have no idea how that will effect your outcome but they certainly won’t lose any moisture.


  • Regular Contributors

    hinoon: don’t feel like you are alone. Working with Walton’s Excaliber seasonings and their packaged cures and additives can be a real math challenge. Also, the “Conversion Chart” that they have on the Walton’s site, in my experience, is a mess. It should be set up as an Excel sheet or a Word table, then downloadable as a PDF. Instead, each time I’ve tried to download or print it, it comes out f’d up.

    G


  • Walton's Employee

    @hinoon I will recheck the chart and see why it is showing that becuase if there really is only 2 cups than 1.5 cups would be way too high. For additives though I absolutely recommend that you use a scale that is accurate at low weights.



  • When using carrot fiber do I add more water than what the seasoning instructions say. The seasoning say to add 6 cups of water for 25 lbsof meat. With the fiber do I add another 2 qts of water


  • Walton's Employee

    @kzwisconsin I certainly would not double it. It is about 4 oz per 25 lb of meat, if you are going to use the 2 qts then dont add any extra water at all. If you were planning on using 1 qt then maybe up that to 1.5-2 but you dont need any more water than that.



  • @jonathon thanks for the info I used what was recommend on the seasoning package. With the carrot fiber it seemed dry so I add a little more and it mixed better.


Log in to reply
 



Recent Posts

  • R

    Any idea of brand on the “brown” ones? I used to be able to buy them from my local butcher but he has since stopped selling them. Or where to purchase?

    read more
  • E

    @ramt600 I had the same thing happen with the reddish ones also and the brown ones worked the best so, I just stopped using the red casings.

    read more
  • Another way is with a digital gram scale. 1 ounce = 28 grams. 6 oz = 168 grams. 168 ÷ 100 = 1.68 grams per pound.

    read more
  • @meatmadam
    You will need to inject the hams first. After injecting, then take any leftover brine, and put that with the hams into a tumbler. Then, tumble for 2-3 hours. Hold it overnight in a cooler, and then smoke it the next day!

    read more
  • M

    Thank you Austin, looking forward to try it with my new vacuum tumbler! As the tumbler does not allow for 24 hours of tumble ( dial cannot be set longer than one hour )what is recommended for doing a ham?

    read more
  • @meatmadam
    If the usage is 6 oz per 100 lb of meat, to recalculate for another batch size, simply divide the additive weight by the meat block weight (6/100) and that equals how much to use per lb of meat (which is 0.06 oz per lb). You can then take the 0.06 oz and multiple that by however many pounds of meat you are making, so if that is 5 lb, then you end up needing 0.3 oz per 5 lb of meat.

    read more

Recent Topics

Popular Topics

33
Online

3.7k
Users

868
Topics

3.2k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.