Additive Conversion Chart
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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 -
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 -
Thanks, but I was wondering if I could keep it over night or would it hurt the sausage. Right now I don’t have time to do both back to back. I could wait to make it if I had to.
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Thankyou.
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Sure Gel vs. Carrot Fiber. I have been making summer sausage with venison and pork butt/fat for several years with good success. Only issues have been casing adhesion and small amount of fat inside casing, despite thorough mechanical mixing. Thought I would switch from Carrot Fiber to Sure Gel to see effect. That did resolve the previous issues, but my sausage turned out much denser, more like a bologna. Flavor is spot on. I have had other Summer with this consistency, but prefer a softer consistency, as is more common here in WI. Could the switch in binders be causing this, or is a different cause more likely?
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Sure Gel vs. Carrot Fiber. I have been making summer sausage with venison and pork butt/fat for several years with good success. Only issues have been casing adhesion and small amount of fat inside casing, despite thorough mechanical mixing. Thought I would switch from Carrot Fiber to Sure Gel to see effect. That did resolve the previous issues, but my sausage turned out much denser, more like a bologna. Flavor is spot on. I have had other Summer with this consistency, but prefer a softer consistency, as is more common here in WI. Could the switch in binders be causing this, or is a different cause more likely?
dncerdmann Carrot Fiber absorbs more of the water in your sausage. That may have some kind of effect on the density.
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Sure Gel vs. Carrot Fiber. I have been making summer sausage with venison and pork butt/fat for several years with good success. Only issues have been casing adhesion and small amount of fat inside casing, despite thorough mechanical mixing. Thought I would switch from Carrot Fiber to Sure Gel to see effect. That did resolve the previous issues, but my sausage turned out much denser, more like a bologna. Flavor is spot on. I have had other Summer with this consistency, but prefer a softer consistency, as is more common here in WI. Could the switch in binders be causing this, or is a different cause more likely?
dncerdmann carrot fiber has about 14X the water holding power which will give you a juicier product compared to sure gel. That is one of the reasons it is recommended for fresh sausage.
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J Jonathon referenced this topic on
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A Austin locked this topic on
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