Meatgistics: Salt. Seasonings. Savings.
Meatgistics: Salt. Seasonings. Savings.
Learn about salt, why it is used in meat products, and how it functions with Walton's and Meatgistics. Plus, save $10 on your next order with coupon code MEATGISTICS27 Watch the video, read the guide, and then post your questions or comments below.
Watch the video to see our latest Meat Hack or read more about it here:
New Product Spotlight
Our new items for today are the new Excalibur MRT Sausage & Meatloaf Seasoning plus the new Excalibur MRT Smoke Flavored Sugar Cure and Excalibur MRT Sugar Cure Seasonings. Three seasonings recently discontinued by Morton that were popular for a variety of meat products and each of these new seasonings have been custom blended by Excalibur to be a custom match to the now discontinued Morton seasonings. The sausage and meatloaf seasoning can be easily measured out for 1 lb increments of sausage using 1 level tablespoon of seasoning per pound of meat for a simple fresh pork sausage. The Sugar Cure and Smoke Flavored Sugar Cure are great for country-style hams and other cured meats. Visit waltonsinc.com/new to order these new seasonings for making sausage, meatloaf, country-style hams, and other cured meats.
Coupons & Savings
Just for our Meatgistics audience and YouTube subscribers, and because we know you guys like coupons and discounts, we’ve got a coupon just for you to save a bit extra! For 3 weeks after this video is published, use the coupon code MEATGISTICS27 in your shopping cart at waltonsinc.com to save $10 off any order over $50.
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I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.
I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.
Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?
@andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.
Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.
Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!
i use denuded round. higher cost, less waste, cleaner eating
@jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.