Additive Conversion Chart
Additives Conversion Chart for 1 lb and 5 lb Meat Batches
Have you ever bought some of Walton's additive, but didn't want to make a full 25 lb batch? Well, we have made things simpler now and you can quickly and easily measure out how much seasoning to use for smaller 1 lb or 5 lb batches. Simply view the chart below for details by product name or SKU. Since additives are generally added in small amounts these measurements are very small, while we provided you with volume measurements, we highly recommend a scale that is able to measure in the fractions of ounces and grams.SeasoningSKUUsage per 1 lb Meat
Volume (Weight)Usage per 5 lb Meat
Volume (Weight)45604300721/3 tspn (.04 oz)1.5 tspn (.25 oz)45705012001 tbsn & 2 tspn (.16oz).5 Cups (.8 oz)45707100021/2 tspn (.08 oz)3 tspn (.4 oz)45701300211 tspn (.1 oz)1 tbspn and 2 tspn (.5 oz)45707000531/4 tspn (.12 oz)1.25 tbspn (.6 oz)45701300851/2 tspn (.04 oz)2.5 tspn (.2 oz)45604300301/2 tspn (.08 oz)2 tbspn (.4 oz)45707001311/20th tspn1/4 tspn45705001103 tspn (.48oz)1/4 Cup & 1 tbspn (2.4 oz)45705011402 tbspn & 2 tspn (.48 oz)3/4 Cup & 1 tbspn & 1 tspn45705008522 tspn (.24 oz)3 tbspn & 1 tspn (1.2 oz)
1. This has been recalculated and corrected to show 1/2 of a Cup for 5 lb. (Return to text)
@cayenneman That is more like smoking pork butts or brisket. I did a whole wild turkey at 225F and since there is so little fat on them to start with I used it to make a turkey noodle soup and that little bit of extra smoke on the turkey is a game changer! I used the bones to make the stock and it also had a little smokeyness to it, delicious. Don’t be afraid to run the smoker up 225-250F. Just make sure get it warm and dry before putting the smoke to it so it will stick better.
@rhjbarney That is the second time in recent weeks I have heard sausage referred to as Cigars, I like it and I am sure I can come up with a clever (for me at least) social media post about it. Also, I use a lot of the pictures our users post here on Walton’s Instagram, Facebook and twitter accounts and also Meratgistics Face Book accounts. Consider this my shameless plug to follow our social media accounts.
@Boxie Give us as much information as you can on your process and we will see if we can figure it out. So, it was 60% pork and 40% venison? What cuts of pork did you use? How much water, what seasoning, what was your mixing and grinding like, did you get enough protein extraction, what was your smoke schedule?. Pretty much as much detail as you can give will help because at 60/40 with carrot fiber there is no reason it should be dry.
Oh, and what tye of sausage were you making?