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Seasonings

Meat Processing

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Rogers last edited by

So in the Seasonings for snack sticks MSG yes or no? And does MSG give more flavor?
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Jonathon Team Blue Admin Walton's Employee Power User last edited by

Most of ours do not. You can go to the seasoning page, scroll down and click on additional info and it has a section for the ingredients. If msg is in it then it has to be listed.

In my opinion msg does add flavor but it’s beinf used less and less as people are looking for cleaner labels.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jalapeño summer sausage seasoning
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nicholls47 Always worth a try, you never know it might have turned out great.
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My friend uses UMAI and they make for an easy and consistent way to make charcuterie. Probably safer too. Most recipes you find use sodium nitrate (pink curing salt #2) to protect from bad things. There are books on charcuterie you can read, but I never bought any yet. I found a lot of good teaching info on the internet and recipes too. I usually make soppresat and chorizo. We are making lanjaeger and metworst this year after my friend made some smaller batch and it was great. YooperDog and banger king are right in that using a controlled system is better to get good results. I have made a few batches hanging in my garage in the winter. That usually is fine for temperature but I the humidity is uncontrollable. Also, most recipes ferment the sausage before drying/curing. Don’t be afraid to to hang the sausage at room temperature for the period of time the recipe calls for (usually a half a day to a day). Fermenting is also tricky. To do it right people use an instrument to measure the pH to tell when the fermentation is right. Last year I made Chorizo and I over fermented. It had the consistency and sour taste of pepperoni. They were rock hard. Oh and if you decide to use casings Waltons has 2.4x12" salami casings that are pre cut and have a string on one end. They are really nice for this. Good luck!
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Making Snack Sticks from already seasoned mild and hot Italian sausage
Meat Processing • • vjbutler

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vjbutler Yes, snack sticks keep becoming more and more popular! When you say loosely packed I am assuming that they are in meat bags right?

Yes, if you can come up with something that works well please share your experience and process. When you said several hundred I was thinking 3-4 not 1,000 lb!

It sounds like you have a plan the only thing I will say again is to try small batches first, though from your previous response I am sure you were planning on this already. If you need some help with the formulation let me know and I can run it past our application specialist to see if he has any input.
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25 lb seasoning packet
Meat Processing • • BigJohn72

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BigJohn72 The best way it to break it down by pound and then multiply that by the number of pounds you will be using. So if you have a 1.5 lb bag of seasoning that will season 25 lb of meat you divide 1.5 / 25 and get .06. So that is .06 lb of seasoning to 1 lb of meat. If you are doing 5 lb then you would use .3 lb of seasoning. For more information check out Austin’s post here https://meatgistics.waltonsinc.com/topic/174/using-a-scale-to-measure-seasoning-for-smaller-batches.

Two quick tips, if you are making a cured product don’t forget to portion out the cure the same way and shake the bag before you divide out the seasoning so the different spices are as mixed as possible.

Let us know if you need anything else!
Testing A New Dehydrator With Pepper Garlic Jerky Seasoning
Meat Processing • meat slicer dehydrator jerky hickory smoke new items • • Austin

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Austin I have a Dehydrator that needs trays, and these look like the same ones.

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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!

Seasonings

Suggested Topics

Jalapeño summer sausage seasoning
Meat Processing • • nicholls47

Dried cured sausage seasoning and casings suggestions
Meat Processing • • Zupe

Making Snack Sticks from already seasoned mild and hot Italian sausage
Meat Processing • • vjbutler

25 lb seasoning packet
Meat Processing • • BigJohn72

Testing A New Dehydrator With Pepper Garlic Jerky Seasoning
Meat Processing • meat slicer dehydrator jerky hickory smoke new items • • Austin

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About Meatgistics

About Walton's

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Seasonings

Suggested Topics

Jalapeño summer sausage seasoning Meat Processing • • nicholls47

Dried cured sausage seasoning and casings suggestions Meat Processing • • Zupe

Making Snack Sticks from already seasoned mild and hot Italian sausage Meat Processing • • vjbutler

25 lb seasoning packet Meat Processing • • BigJohn72

Testing A New Dehydrator With Pepper Garlic Jerky Seasoning Meat Processing • meat slicer dehydrator jerky hickory smoke new items • • Austin

Online Users [See Full List]

About Meatgistics

About Walton's

Community Statistics

15Online

18.4kUsers

4.9kTopics

81.7kPosts

Sponsored By:

Jalapeño summer sausage seasoning
Meat Processing • • nicholls47

Dried cured sausage seasoning and casings suggestions
Meat Processing • • Zupe

Making Snack Sticks from already seasoned mild and hot Italian sausage
Meat Processing • • vjbutler

25 lb seasoning packet
Meat Processing • • BigJohn72

Testing A New Dehydrator With Pepper Garlic Jerky Seasoning
Meat Processing • meat slicer dehydrator jerky hickory smoke new items • • Austin

15
Online

18.4k
Users

4.9k
Topics

81.7k
Posts