Austin, Happy New Year! You’ve done a good job with Walton’s on-line presence and Meatgistics site. I thought I’d send you a Resolution for the New Year: If you read through all the threads that complain about inconsistent results I believe you will conclude, as I have, that Walton’s is failing when it comes to clear, accurate, instructions for the use of its seasonings, additives and cures.
Each product should be labeled telling the user the amount to use in cups, tablespoons and teaspoons; not X.XXX ounces or XXX grams per XXX pounds of meat. Give us the amounts for 5 lbs, 10 lbs, and 25 pounds of meat. And give us the amounts in a standardized, easy, format for every seasoning, additive, or cure you sell.
I know you have a “Conversion Chart” that purports to scale down the amounts of seasoning, additive or cure from a 25 lb. meat block to smaller amounts to use for less meat, but your chart is f’d up. Each time I have tried to download or copy it, it has failed to come through as a readable document. Don’t you guys have Excel spreadsheets or Word tables? Have you heard of PDF?
It would also help us folks out here in smokerland, if you gave better descriptions of each seasoning, additive, or cure. How, exactly, is this stuff used? When starting in this activity of processing meat into sausage or cured products it’s d**n confusing trying to figure out which binder, enhancer, cure or seasoning to use. Doing it wrong and be expensive and unsafe. Most of us don’t have the luxury of making batch after batch of something, changing one element at a time trying to get the recipe right. I’m afraid, as loyal as I am to Waltons, if you can’t get this fixed I’ll be looking elsewhere for my seasonings, additives and cures.
I hope you guys put some effort into fixing this as a priority in the new year.