Seasoning bag not sealed

[twilliams]

Just getting ready to make my jalapeno snack sticks, the seasoning was hard as a rock in a solid block. I called customer service and they said it would still taste fresh and be ok that it was just a part of shipping. Upon trying to break it up in the bag seasoning started coming out from a nonsealed edge. Do i dare use it? The weight still comes out at 1.5lbs which is what the bag states so it doesnt appear any were lost. I have customers that were expecting this flavor Monday!

[hotkarl]

twilliams I’ve had that happen when I didn’t use the entire package and then vacuum sealed the bag closed. I’ve let it soak in the water that I mix in and also used a ninja blender to break it back apart. Both worked good. You could always add a little more seasoning and use it as a test batch.

I personally like strong seasoning so I tend to add more to almost everything unless I’m getting a baseline.

[joelarue]

twilliams I have a small electric burr grinder used to grind spices, coffee etc. You can pick up manual or electric grinders for $15 and up.

[PapaSop]

twilliams
Have experienced that a couple times. Most often with the Willie’s. I just take a rubber mallet and bust it up. It’s fine.

[twilliams]

PapaSop i went ahead and used it, i took a rolling pin to it at first then put it in a bowl and used my meat pusher for grinder to break it down more. Then put it in a quart of ice cold water along with my sure cure to dissolve it up (i never dissolve seasoning with water). But it worked. Great flavor but surprised at lack of heat for jalapeno.

[PapaSop]

twilliams
Rolling pin… Never thought of that. I even have one.
I don’t normally mix seasoning with water either unless I’m doing a fresh sausage. Made two today actually.
Have some jalapeno snack sticks chilling right now. Smoking tomorrow. Agree with you that not much heat but good flavor. Added some pepper cheese. We’ll see.
More to come on today’s adventures when all is done.

[erich52]

twilliams if the package was open than humidity would for sure cause the clumping. The good thing is that what we do with meat is there is enough salt in everything we make to kill everything and have shelf life for a while. I say make your customer a happy camper!

[craigrice]

twilliams I just used some mushroom patty mix that was dry and clumped up for a small test batch I used my mortar & pestle to break it up ,it was and it was a very good flavor.

[twilliams]

PapaSop i am putting an order in for willies, ghost pepper and hot pepper hi temp cheese. Gonna do 12.5 lb batch of each cheese. Kind of excited…lol

[twilliams]

PapaSop i also got my batch chillin, smoking tomorrow in the nasty ice, wind and snow we got. Wont be fun but gotta be done

[PapaSop]

twilliams
Yeah, this cold sucks. Was in the garage all day yesterday and it was very chilly. Didn’t have to worry about the meat getting warm. Wore those brown jersey gloves under the nitrile ones most of the time. Sticks and dogs to smoke today.

[Jonathon]

Certain seasonings are also more prone to this than others. I don’t think I have ever had it with the Willies for example but on seasonings with a lot of brown sugar it happens more often. The blender trick is a good one. Another thing you can do is microwave the seasoning (not the bag) for about 15 seconds and that will loosen it up for a short period of time, however, once it hardens back up it hardens up even more so use ti immediately. All in all I think a rolling pin, a blender or just water and stirring is a better choice.

[craigrice]

Jonathon you can do the same thing with brown sugar or put a slice of bread or fruit in the package then seal then it will be soft I also vacuum seal between usage

[PapaSop]

craigrice
Bread… Duh. Been doing that with cookies for years.

[craigrice]

PapaSop when I make cookies the grand kids don’t let them last long lol !

[PapaSop]

craigrice
Lol. I hear ya. Don’t have to make them yet. Mom is still making them at 84 years young. Gotta start helping with these so I can pass them down.

[craigrice]

PapaSop as my wife is in her late 70’s I do all of the cooking for the holidays we have some great’s (10) and this year I told the family it is time for them to take over as the will be grandparents soon and need to carry it forward

[PapaSop]

craigrice
Amen to that.

[Jonathon]

craigrice What is the theory behind fruit? I’ve never heard that one

[craigrice]

Jonathon the dry product will draw the moister from the wet