<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[Seasonings and Additives]]></title><description><![CDATA[<div class="grid12-12" style="display:inline-block;"> <div class="grid12-6" style="float:left;">Learn the science behind why, when and how to use different seasonings &amp; additives to make the best product you can.</div> <div class="grid12-6" style="float:right;">]]></description><link>https://waltonsdev.nodebb.com/category/38</link><generator>RSS for Node</generator><lastBuildDate>Thu, 10 Sep 2026 19:03:25 GMT</lastBuildDate><atom:link href="https://waltonsdev.nodebb.com/category/38.rss" rel="self" type="application/rss+xml"/><pubDate>Mon, 25 Feb 2019 19:49:33 GMT</pubDate><ttl>60</ttl><item><title><![CDATA[Seasoning and Additives: 202 High Temp Cheese]]></title><description><![CDATA[@Sam-O That’s a matter of some debate!  I know a deer processor who includes his seasoning and his water in his meatblocks weight, so like 20 lb of meat plus 3 lb of water and 2 lb of seasoning for a whole 25 lb batch and people do rave about his sausage but I have always gone with 25lb of meat and fat and anything that adds on to that is just added on.  I have tried factoring in the water and seasoning/additives two times and I liked it less both times.
]]></description><link>https://waltonsdev.nodebb.com/topic/1132/seasoning-and-additives-202-high-temp-cheese</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1132/seasoning-and-additives-202-high-temp-cheese</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Mon, 25 Feb 2019 19:49:33 GMT</pubDate></item><item><title><![CDATA[Seasoning & Additives: 201 Deer and Wild Game Rinse]]></title><description><![CDATA[@jonathon I wanted to try your hot dog seasoning,I watched the video on that snd he recommended adding a few other things,what are they for? And can I buy a smaller amount of the clear casings?
]]></description><link>https://waltonsdev.nodebb.com/topic/1067/seasoning-additives-201-deer-and-wild-game-rinse</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/1067/seasoning-additives-201-deer-and-wild-game-rinse</guid><dc:creator><![CDATA[skipdiggidy]]></dc:creator><pubDate>Fri, 01 Feb 2019 13:25:57 GMT</pubDate></item><item><title><![CDATA[Seasoning & Additives 105 - Common Additives]]></title><description><![CDATA[Hello. Will cold phosphate work if I choose to marinade in the stuff and not inject?
]]></description><link>https://waltonsdev.nodebb.com/topic/753/seasoning-additives-105-common-additives</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/753/seasoning-additives-105-common-additives</guid><dc:creator><![CDATA[Garrisrp]]></dc:creator><pubDate>Tue, 16 Oct 2018 12:27:48 GMT</pubDate></item><item><title><![CDATA[Seasoning & Additives 104 - Sure Cure]]></title><description><![CDATA[

  
  
    
  
 
    Seasoning and Additives 104 - Sure Cure
    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!
  
What Is Sure Cure?
People have been curing meat for thousands of years.  Meat would be packed in salt and the combination of salt and nitrites present in the salt cured the meat.  As scientific ability advanced it was noted that nitrites and nitrates were useful in setting a nice pinkish color into cured meats and saltpeter became a common ingredient in meat processing.  Today we use a more refined version, Sodium Nitrite  that is safer to work with.
If you have used other brands than Excalibur in the past you have probably used a cure called either Prague Powder #1, Instacure or Modern Cure.  All of these are basically the same thing, sure cure is just Excalibur’s name for it.  It is in this little orange bag that is sent along with any meat snack that is designed to be cured and none of these products would be safe to eat if we hadn’t used it. Sure Cure will appear pink because food coloring has been added to it to prevent any mix-ups with other seasoning or cures.  The main ingredient in Sure Cure is salt, not the curing agent which is Nitrites.  Large volumes of salt are added during production to make measuring the correct amount of nitrites easier.
Why Use Sure Cure?
There are a few reasons you want to add Sure Cure to a  smoked meat product.  The main reason is that it retards the growth of Botulism spores in your meat.  Botulism is a potentially fatal toxin and is one of the main causes of food poisoning in the US.  The environment you create when you smoke a restructured meat product like a snack stick or summer sausage is perfect for growth of botulism spores.  It is moist and hot but not hot enough to kill the Spores which can withstand temperatures of above 200 degrees.  No one wants to cook their meat to that temperature, you would most likely end up with a dried out and burned product.
Other information
Sure cure is also effective in preserving the smoke and spice flavor in a cured product and it fights off rancidity and a warmed over flavor.  Have you ever made a London broil, put the left overs in the fridge and then reheated it?  You notice a significant difference in the taste right?  That is the warmed over flavor we are referring to.
Excalibur packages the sure cure into the cases with any seasoning that is designed be smoked.  For 25 lb batches they include the 1 oz package and for 100 lb packages they include a 4 oz package.  You can also purchase sure cure in 5 lb bags or 50 lb boxes.
Shop waltonsinc.com for Excalibur Jerky Seasonings
Shop waltonsinc.com for Excalibur Summer Sausage Seasoning
Shop waltonsinc.com for Excalibur Cures
]]></description><link>https://waltonsdev.nodebb.com/topic/752/seasoning-additives-104-sure-cure</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/752/seasoning-additives-104-sure-cure</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Tue, 16 Oct 2018 12:27:21 GMT</pubDate></item><item><title><![CDATA[Seasoning & Additives 103 - The Importance of Salt]]></title><description><![CDATA[@chef I agree that would be really great for people trying to cut back on salt.
]]></description><link>https://waltonsdev.nodebb.com/topic/751/seasoning-additives-103-the-importance-of-salt</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/751/seasoning-additives-103-the-importance-of-salt</guid><dc:creator><![CDATA[bocephus]]></dc:creator><pubDate>Tue, 16 Oct 2018 12:26:54 GMT</pubDate></item><item><title><![CDATA[Seasoning & Additives -102 Shelf Life and Storage]]></title><description><![CDATA[@Masya If you vacuum seal it that would be okay for long term storage but it needs to be vacuum sealed as the humidity inside a freezer and even a fridge is pretty high.  Once it has been opened though and exposed to humidity it would need to be used pretty quickly.
]]></description><link>https://waltonsdev.nodebb.com/topic/750/seasoning-additives-102-shelf-life-and-storage</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/750/seasoning-additives-102-shelf-life-and-storage</guid><dc:creator><![CDATA[Jonathon]]></dc:creator><pubDate>Tue, 16 Oct 2018 12:26:10 GMT</pubDate></item><item><title><![CDATA[Seasoning & Additives 101 - Why We Recommend Excalibur Seasonings]]></title><description><![CDATA[The Nashville Hot Chicken on popcorn is a solid move.
]]></description><link>https://waltonsdev.nodebb.com/topic/749/seasoning-additives-101-why-we-recommend-excalibur-seasonings</link><guid isPermaLink="true">https://waltonsdev.nodebb.com/topic/749/seasoning-additives-101-why-we-recommend-excalibur-seasonings</guid><dc:creator><![CDATA[HerbcoFood]]></dc:creator><pubDate>Tue, 16 Oct 2018 12:25:25 GMT</pubDate></item></channel></rss>