• Is there any chance Walton’s will make some of there delirious seasons without all the bite. I sell hundreds of pounds of different flavors. The only complaint I get is , they love the flavor but it’s to peppered or hot. I would like to get some seasoning with all the flavor and drop the hot. Hope this gets back to me for this season batches. Tks Kens sausage shop.

  • Team Blue

    kstrantz I’d agree. I’ve noticed that the dill pickle and Teriyaki for example had more heat than I expected. I personally love it but I could see where it might be a bit much for the average person. With some trial and error you could scale back on the seasoning (maybe 10% to start) and replace that with some complimentary ingredients. Depending on the recipe it could be something like Soy Sauce, Worcestershire or some milder seasonings or a sugar. Different forms of sugar or sweetness (honey, maple syrup, agave, vegetable glycerine) will help balance the heat. With fresh sausages you could play around with small amounts of vinegar. I make an Italian fresh sausage with red wine vinegar at no more than 3% of the total meat block weight and it really adds a nice bright character.

  • Team Blue Admin Walton's Employee Power User

    kstrantz We can do custom seasoning through Excalibur. They usually require large amounts being purchased at a time but if you had a specific seasoning you wanted to make without the bite that might be a good way to go? We would be able to tell them you like the taste of seasoning A but don’t like the spiciness and they could work to make a custom batch (available only to you) with a reduced amount of pepper? The only downside to that is the minumim amounts per order are pretty large.

    If you are interested in that you could contact Walton’s Customer Support at 800-835-2832 or [email protected]

    What Joe Hell says is probably the simplest way to go about it, the downside being that the other flavors might diminish as well. You could combat that by adding more of what you do like but even after all the test batches it might take to dial that in, it leaves a lot of room for error.

Suggested Topics

  • 7
  • 2
  • 7
  • 3
  • 4

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