Curing Formulations for 100 pounds of meat block
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I am planning to use Walton’s products for most of my cured products that I will be making in the processing facility that I help manage. It is a USDA Inspected facility and as a part of the HACCP Pre-Requisite program we have to have a formulation sheet available for all the cured products that we make. The formulation sheet has to include the weight of each individual ingredient in a batch of 100 pounds of meat block. The formulation sheet will be used to verify weight records for nitrite and sodium erythorbate. Any suggestions on how I can get these amounts figured out for my HACCP Plan?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Austin surely you have someone he should call in and talk to about this? BRYARRR_80 perhaps reach out to your Walton’s Commercial Account manager?
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BRYARRR_80 absolutely reach out to our commercial sales team at 800-835-2832, I don’t want anyone else offering advice on this as it could royally mess you up! If you’re buying your stuff from Waltons they should be able to get these answered for you in a way that will work for your haccp.
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BRYARRR_80 I’m also alerting commercial sales that you’ll be contacting them, you could also email cs@waltonsinc.com
