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Meatgistics - Walton's - Community

Starter Culture Walton's mixes

Scheduled Pinned Locked Moved Meat Processing
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  • H Offline
    H Offline
    Hudson2020 Yearling
    wrote on last edited by
    #1

    Can you add starter culture FLC to Walton’s Lebanon Bologna mix? Would you need to add additional dextrose?

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #2

    Hudson2020 Can’t comment on the TLC but when we used T-SPX we used a normal seasoning and cure and no more dextrose.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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  • H Offline
    H Offline
    Hudson2020 Yearling
    wrote on last edited by
    #3

    Do you happen to know what % dextrose is used in your product seasonings?

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  • JonathonJ Offline
    JonathonJ Offline
    Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage
    wrote on last edited by
    #4

    Hudson2020 No, they are excalibur seasonings so the ingredients are available but proprietary. You can look at the ingredients in order of predominance by scrolling down any page and clicking the additional info button but it wont show a % on anything.

    Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc

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