• Thought I was all ready to go to make some bellies into bacon only to find I’ve only got 3 oz. of Bacon Taste Booster. I’m doing 30 lbs of bellies and have enough Maple Bacon Cure–estimating I’ll need 3 lbs (1 1/2 gallons) to make enough pump and dilute enough to cover in lug I’ve got. I’d normally use about 9 oz. of Bacon Taste booster. I really like using the taste booster per recipe. What is going to happen with only 3 oz.? Is there any other seasoning I could add to ‘supplement’ or should I just go with it? Assuming there is no requirement for any taste booster to get full cure.

  • Team Blue Admin Walton's Employee Power User

    folsomwest This would have been a fine time to use the urgent category by the way! Any time you are getting ready to process and have a time sensitive question, especially over the weekend, you can use the urgent category and it will alert Austin and I to check in on it right away.

    Bacon taste booster gives you more of an old-world flavor when using modern curing methods, so using 1/3 of what you would normally use isn’t going to cause you any real issues, it might just not taste as strong and bold as you are used to. I am not aware of anything you could use that would replace this additive. If you were looking for a way to increase the taste you might consider rubbing the outside of the belly with something, like your favorite rub, or dehydrated jalapenos before smoking it!

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Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

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