Additive Conversion Chart
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According to the chart this is what you would use for 1 lb of meat.
Hawaiian Sausage Seasoning4550208070 2.5 tbsp (.4 oz)
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How much Hawaiian sausage seasoning do I use to make 1 pound of sausage I tried using the conversion chart and It just doesn’t work for me.
Sdenne1953 said in Additive Conversion Chart:
How much Hawaiian sausage seasoning do I use to make 1 pound of sausage I tried using the conversion chart and It just doesn’t work for me.
Can you elaborate on why the chart is not working for you?
If you go to this link and scroll down you will find the Hawaiian sausage.
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processhead I am guessing that the chart wasnt loading for him? Thank you for screen shotting it for him. If that wasnt what Sdenne1953 meant then I don’t know could be the problem?
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Sorry guys I didn’t realize that the measurements that were showing was for 1 pound and 5 pounds thanks for straightening that out for me I appreciate it
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Am I missing something with ECA I always use 1_Tbl. And 2 Tsp. For 5 pounds why does it say 2 Tbl. For 5 pounds.
shoprat53 said in Additive Conversion Chart:
Am I missing something with ECA I always use 1_Tbl. And 2 Tsp. For 5 pounds why does it say 2 Tbl. For 5 pounds.
Depending on where you get your ECA, you may find different recommended amounts of ECA per lb of meat.
I used Frisco ECA at one time and its recommended amount was different than Walton’s.
For Walton’s ECA the recommended amount is 1 tspn (.16 oz / 4.5 g) per lb of meat.
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shoprat53 We just sampled another companies |Encapsulated-Citric-Acid and it is way finer than ours, meaning it could take less. Also, we recommend a higher % than most places, 4 oz to 25 instead of 3 oz because in our experience, commercial customers almost always add 1 lb to 100 lb of meat instead of 12 oz to 100 lb of meat.
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shoprat53 You are correct, there are 3 tsp in 1 TBSP
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shoprat53 That is where I would calculate it at if I were measuring it by tsp. I use grams or ounces when I calculate, you get a better measurement and the chart is much more accurate with that. By weight 22.5 grams or .80 ounces.
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Not saying it is more accurate just saying if you are going to give measurements in Tbl. and Tsp. then be consistent. 1 Tsp. Per pound does not work out to 2 Tbl. For A 5 pound batch of snack sticks or cured sausage.
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shoprat53 That is where I would calculate it at if I were measuring it by tsp. I use grams or ounces when I calculate, you get a better measurement and the chart is much more accurate with that. By weight 22.5 grams or .80 ounces.
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johnsbrewhouse Professional bakers always measure critical dry ingredients by weight. There can be a large variation measuring by volume. I always scale my dry ingredients when reducing for small batches.
marzig20 I always convert mine to grams anymore, much more precise for the scale. I also break down the ingredients measurements myself, rather than using the chart most of the time. The chart is quick, but I like doing the math to make sure.
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marzig20 I always convert mine to grams anymore, much more precise for the scale. I also break down the ingredients measurements myself, rather than using the chart most of the time. The chart is quick, but I like doing the math to make sure.
johnsbrewhouse HAAHHAHA ! Death to the tyranic imperial system
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johnsbrewhouse HAAHHAHA ! Death to the tyranic imperial system
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Have you ever bought some of Walton's seasoning, but didn't want to make a full 25 lb batch? Well, we have made things simpler now and you can quickly and easily measure out how much seasoning to use for smaller 1 lb or 5 lb batches. The best way to measure out seasonings-cures-additives is with a very accurate scale, if you do not have access to a scale that weighs in fractions of oz or in grams then you can use the volume measurements we have provided as a guideline.
Seasoning SKU Usage per 1 lb Meat Volume (Weight) Usage per 5 lb Meat Volume (Weight) Bacon Taste Booster 4560430072 1/3 tsp (.04 oz / 1.1 g) 1.5 tsp (.25 oz / 7 g) Carrot Binder 4570501200 1 tbsp & 2 tsp (.16oz / 4.5 g) .5 Cups (0.8 oz / 22.6 g) Cold Phosphate 4570710002 1/2 tsp (.08 oz / 2.2 g) 3 tsp (0.4 oz / 11.3 g) Dextrose 4570130021 1 tsp (0.1 oz / 2.8 g) 1 tbsp and 2 tsp (0.5 oz / 14.1 g) Encapsulated Citric Acid 4570700053 1 tsp (.16 oz / 4.5 g) 2 tbsp (0.8 oz / 22.6 g) Hickory Smoke Powder 4570130085 1/2 tsp (.04 oz / 1.1 g) 2.5 tsp (0.2 oz / 5.6 g) Smoked Meat Stabilizer 4560430030 1/2 tsp (.08 oz / 2.2 g) 2 tbsp (0.4 oz / 11.2 g) Sodium Erythorbate 4570700131 1/20th tsp (0.00875 oz / .24 g) 1/4 tsp (0.043 oz / 1.2 g) Soy Protein Blender 4570500110 3 tsp (.48oz / 13.5 g) 1/4 Cup & 1 tbsp (2.4 oz / 67.9 g) Super Bind 4570501140 2 tbsp & 2 tsp (.48 oz / 13.5 g) 3/4 Cup & 1.3 tbsp (2.4 oz / 67.9 g) Sure Gel Binder 4570500852 2 tsp (.24 oz / 6.7 g) 3 tbsp & 1 tsp (1.2 oz / 33.9 g) Shop waltonsinc.com for Additives
Shop waltonsinc.com for Jerky Seasoning
Shop waltonsinc.com for Snack Stick Seasoning
Shop waltonsinc.com for Summer Sausage Seasoning
Shop waltonsinc.com for Bratwurst Seasoning
Jonathon Thanks Jonathan, very useful.
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I have summer sausage spice blend with sodium erythorbate already added,
can I stuff my sausage after supper then smoke it in the morning ? It would be about 8 to 10 hour between. Thanks
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