• Yearling

    Re: If the seasoning has sugar in it in any form the seasoning can turn into a rock and it is next to impossible to use, you must put it in water and heat it and try to dissolve it. This is a lot of trouble trust me!

    Shelf life of seasoning](/topic/4869/shelf-life-of-seasoning)

  • Power User PK100 Regular Contributors Team Grey

    oldtimer I just use a rolling pin with the seasoning either in a gallon ziplock or it’s own bag. Here is a tip, once you receive the seasoning after order in the original bag cut a small slit, fold over or roll to get all the air out then put in a vacuum seal bag and vacuum seal it til ready to use. Another way if no vacuum sealer is put it in the freezer.

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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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