• Looking for some advice. Would like to put tiny chunks of pineapple in a snack stick but am concerned about the papain turning everything to mush. I understand cooked pineapple (like you get canned) diminishes the amount of papain but would rather not have the added moisture. Has anyone tried dried pineapple?

  • Power User Canning Team Orange Regular Contributors Veteran Masterbuilt

    sakepower acidity in the fruit can cause problems waltons dose have a pineapple seasoning

  • Team Blue Admin Walton's Employee Power User

    sakepower Dehydrated will be better than fresh for sure but you might still run into a little bit of a problem with the papain working in the meat. I’ve never added cooked fruits to my sausage before, I would imagine this would be effective as the enzyme has probably been destroyed but I would also imagine the flavor has been mostly leeched out of the fruit as well.

    I’d recommend you go with dehydrated pineapple chunks, if you are looking for them in large quantities we can special order them for you but they should be readily available in smaller quantities at a local grocery store.

    Anyone else tried cooked?

  • Jonathon Thanks for the reply! Not papain, but bromelain, my bad. Do you think it would help to encapsulate the pineapple with something, like how Encapsulated Citric Acid works—melting away at a certain temp so the acidity (enzymes) are contained? Not sure what I would use though. This is probably a pro/food science question!

  • Jonathon Maybe Egg white powder?

  • Team Blue Admin Walton's Employee Power User

    sakepower It would help but I don’t know how you would do it. The citric acid is encapsulated in cotton seed oil (i am ALMOST positive that is what it is) and that dissolves into almost nothing above 130° F making it the perfect for use here. I don’t know a ton about egg white powder but I feel like it would wash away when it got wet? The only thing I could find on encapsulation and egg white powder was it being encapsulated for some reason. I would ask our application specialist but he is attending AAMP now.

    So, it might work but I do think the simplest thing to do would be to use dehydrated.

Suggested Topics

  • 29
  • 5
  • 3
  • 10
  • 5

About Meatgistics

Meatgistics is brought to you by Walton's (waltons.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. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

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!

Community Statistics