choosing seasonings
-
Are there any seasonings you have listed that could not or should not be used for snack sticks? I only make snack sticks and bacon. I have had great success with both using your products. I am putting together another order and only want to be choosing from flavors that will work for snack sticks. Here is lebanon bologna! Awesome!
-
Are there any seasonings you have listed that could not or should not be used for snack sticks? I only make snack sticks and bacon. I have had great success with both using your products. I am putting together another order and only want to be choosing from flavors that will work for snack sticks. Here is lebanon bologna! Awesome!
-
1oldfart (same response in another post) When you say listed, I assume you mean basically anything on waltonsinc.com? Anything CAN be used but I’d not say everything SHOULD be used. For example, a bratwurst seasoning or breakfast sausage is formulated for fresh products, they might not have the salt content necessary to properly aid in protein extraction. That can be gotten around though by using more seasoning per lb of meat. However, there isn’t a standard equation for converting fresh to cured because the salt content is different for each seasoning, so all basically have to be figured out by making small test batches.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
