• Team Orange PK100 Sous Vide Power User

    Chef Once again, I agree completely. I also would pay more.

  • Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron

    TexLaw Hope this discussion doesn’t get us in trouble with Austin

  • Team Orange Walton's Employee Admin

    Chef TexLaw
    Not going to get in trouble with me. I’d prefer people speak their mind here and let us know their honest feedback. What we can or cannot do may vary at times depending on the requests, but it is always worth it to throw ideas out there and ask questions.
    Everything from Excalibur is blended to use the “appropriate” level of salt in a product. Jerky, fresh sausage, cured sausage, ham/bacon cure and anything in-between has a different percentage of salt that is needed to make the seasoning perform and taste properly, plus make the meat perform and be a certain consistency. For example, fresh sausage usually has a lower salt content than cured sausage. Cured sausage needs more salt to help in protein extraction during mixing to achieve a proper binding of the protein, fat, water, and seasoning. The quickest and easiest way to change the salt content is to just use more or less of the seasoning, and if you need more flavor from spices, add your own extra specific spices. Like Jonathon said, if we did custom blends on it to remove the salt entirely, it would require a large quantity for a minimum, and the price would be quite a bit higher. The hard thing for us is that with as many different blends that we have, we cannot make a salt-free version of everything. It could be possible to do, but we’d have to pick and choose just a couple to start with and see what the demand was like. I would be worried that the demand would justify it for everyone. All of our blends at least don’t use MSG unless specifically stated. We made that change a long time ago. I really don’t know if creating a line of salt-free sausage seasonings would be feasible, unless there was a lot of users asking for it, or someone specifically wanting multiple cases of 1 seasoning at a time (not just 1 or 2 bags of it). We could potentially entertain doing something here, but I wouldn’t get hopes up too high for it.

  • Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron

    Austin Thanks for the support of the subject. The term “appropriate” is somewhat subjective. The solution you propose to use less of the seasoning and add our own specific spices is just what I know I want to avoid. I have WAY too many containers of spices and would love to reduce that inventory, but If I have to stock them, frankly, my recipes work and I wouldn’t need a prepared blend. I like the Excalibur products, just don’t want them controlling what they feel is “appropriate” levels of salt. I very much appreciate all their formulas having a non-MSG version. It really wouldn’t require reformulation, just the reduction of salt. It might cost more because it may require more expensive base ingredients per a given amount of meat, but there are those who would pay more. In fact, the same product could be sold to both markets with the statement of just add a given amount of salt per number of pounds to be the equivalent of the original version. Look at the “organic” market, typically as much as twice as much. “All natural”, whatever that means, usually increases the price. For my customers, people pay twice as much as other products to insure no additives or MSG. If Excalibur would just reduce present formulation salt by 50%, that would allow for the end user to season as they desire and add the level of salt they want with really no change in formulation or packaging. I do realize that the addition of salt hampers others from recreating recipes, but there are many labs that breaks formulas regardless of what is added.

    Okay, I know I’m weird, I speak from being both a chemist and chef, but their just might be a market. Glad I’m not is trouble. I enjoy this f***m too much to risk that! LOL

  • Team Orange PK100 Sous Vide Power User

    I appreciate you chiming in, Austin. Once again, Chef pretty much said everything I would say on the matter. What many blends (Excalibur and otherwise) find “appropriate,” I find far too salty, so I just make almost all my own blends, rubs, etc.

    It might be worth putting a bug in Excalibur’s ear about making reduced or salt-free versions, but I understand if it just isn’t feasible. I certainly understand if it’s not feasible for Walton’s to stock custom orders.

  • Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas

    Austin I can’t believe these guys are dogging on salt, don’t they know you have one of these on the corner of your desk…
    35587.jpg

  • Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron

    Tex_77 Way TOO funny!

  • Team Orange PK100 Sous Vide Power User

    Tex_77 I know some guys who might go through one of those in under a week!

  • Team Blue Admin Walton's Employee Power User

    Chef Tex_77 knows that Austin seasons his meat with salt to a truly obscene level! Buttery Garlic Rub is one seasoning that can oversalt your meat in my mind but Austin puts it on like its…something that isn’t salty! Sorry I couldn’t come up with an analogy there

  • Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron

    Jonathon Austin will grow up. Let high blood pressure hit (along with all the joys of getting old). On a serious note, salt is more of an acquired taste. Part of the process food industry is to hook people on all the salt and other additives. The body will begin to crave those things.

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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!

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