Saw Encapsulated Salt at Walton's now, what is it used for?
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert
Hi, was browsing the Walton’s additives, saw what looks to be a new thing, Encapsulated Salt. From it’s description: 50 lb. bulk box of Encapsulated Salt. The encapsulation is made from Hydrogenated Vegetable Oil.
Just wondering what it’s use is? Must be a common need for someone to make the product. Only thing I could think of is adding salt to fresh sausages for flavor, but you DON’T want the salt to begin curing the meat. So maybe delicate chicken sausages? That’s my best guess, but there is probably like one common product shops sell that this is used for, as it is sold in bulk. Whatever it is, now I want to try using that and making some lol!
Really interesting though! Jonathon ?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
I believe the patty mixes contain encapsulated salt.
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Dave in AZ Dont quote me on this yet, but I am fairly certain it has something to do with prerigor processing. We have a few customers Scimecas up in KC is the one I know for sure that do prerigor processing and that requires different formulations. I will try to find out more info tomorrow though!
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributorsreplied to Dave in AZ on last edited by
Dave in AZ Well my curiosity got the best of me and I had to do a little research on this and it is very interesting so far. This is what I have found on the use of encapsulated salt.
Encapsulated Salt is used in meats to reduce the negative impact on meat-proteins and to minimize the impact on freeze/thaw temperatures.
Up to now you couldn’t simply sprinkle coarse salt onto food then freeze it. The salt would continue to react with the food like road salt on an icy road. By the time you thawed/cooked the result, it would be yucky mush.
The first two statements are from different web sites, but I have actually noticed the results of non-encapsulated salt as stated, so I completely agree with the statements
To maximize the effect of pre-rigor/hot-boned meat, the salt, water and CO2 need to be mixed with the ground/chopped blend within 90 minutes or less, after the hog was bled on the kill floor.
Table 1. Time Delay Before Onset of Rigor Mortis in Muscles
Species Hours
Beef 6-12
Lamb 6-12
Pork 1/4 - 3
Turkey <1
Chicken < 1
Fish < 1/2Source: Principles of Meat Science, p. 102, Judge, M., ed., Second Edition
https://meatsci.osu.edu/node/127 -
Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expertreplied to mrobisr on last edited by
mrobisr interesting, thx!
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camoreplied to mrobisr on last edited by processhead
mrobisr I read the article and it was interesting.
They made a lot of references to mixing salt and CO2 with the hot pre-rigor meat but I didn’t see any references to encapsulated salt?
I would have thought they would have mentioned it.
It just has me wondering why? -
Okay, two of the things I found was that it is often used in meat processing when we want the salt flavor to be present but not the functionality of salt and its effects on solubilizing proteins. So think a Fresh Sausage seasoning that needs to be mixed for a longer than normal period of time, by adding salt in an encapsulated form you can mix it longer without protein extraction. The other one was that it is often used when meat is going to be seasoned and then frozen shortly after having the seasoning added. The salt will keep acting on the meat as it is being frozen, and as salt raises the boiling point of water, it also lowers the freezing point of water.
