additives in prepackaged seasonings



  • is there already all the necessary binders, cures, boosters ext. in seasoning packs from Excalibur or Waltons ??



  • @kstrantz said in additives in prepackaged seasonings:

    is there already all the necessary binders, cures, boosters ext. in seasoning packs from Excalibur or Waltons ??


  • Admin

    @kstrantz No. Seasonings meant for cured sausage will include a package of Sure Cure, but it does not include any other additives. If you want to use a binder, taste booster, ECA, or something else, those then need to be purchased separately.


  • Walton's Employee

    @kstrantz If you look at our meatgistics articles for a specific product we usually have links to all the additives we used in that video. Let us know if you have any questions on how to use an additive or when to use one!

    One of the reasons it is not added in is that it would then need to be used and you would not have the option of using something else, or nothing at all. It is the same reason the cure is not added directly to the seasoning before packaging. This way you can make a bratwurst out of a seasoning that is designed to be used to make a summer sausage!


Log in to reply
 


Recent Posts

  • R

    OK thanks for all the suggestions

    read more
  • @PapaSop these look very tasty. Ever tried wet brining for a few hours for more moisture? Sure, blame it on the adult beverages.

    read more
  • C

    ![4_1558809322866_A7ECF11A-1902-48C0-9598-D22E999B00B8.jpeg](Uploading 3%) ![3_1558809322866_1A4D01FF-FB35-4603-BBEC-E21789156F70.jpeg](Uploading 3%) ![2_1558809322866_30D91A1A-6C37-4167-8861-A88F13FED502.jpeg](Uploading 3%) ![1_1558809322865_592E05ED-24FA-44F5-BA1D-C58D4D5CBF44.jpeg](Uploading 3%) ![0_1558809322857_00B58519-CD23-498C-8029-50231DF27C88.jpeg](Uploading 3%)

    I just finished 25 lbs of Jalapeño Summer Sausage and snack sticks. I used my new 44lb meat mixer from Weston. The mixer worked great. The only downside to it is that it is not easy to clean. The mixer is only welded on the outside, so strands of meat tend to get stuck in the corners.
    I also tried sodium phosphate for the first time instead of protein powder. Only needed 1/4 cup vs. 2-1/2 cups of protein powder. Flavor and texture was still excellent.

    read more

Recent Topics


Who's Online [Full List]

8 users active right now (1 members and 7 guests).
tbone, KansasDad, neil reynolds, nytrukr63

Board Statistics

Our members have made a total of 5.5k posts in 1.2k topics.
We currently have 4.9k members registered.
Please welcome our newest member, jbg278.
The most users online at one time was 5081 on Fri May 03 2019.

Community Statistics

11
Online

4.9k
Users

1.2k
Topics

5.5k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.