The printed catelog says 1 lb per 100lbs smoked meat, but online in your store it says 3 lbs per 100lbs?

]]>https://waltonsdev.nodebb.com/topic/4559/sodium-lactateRSS for NodeThu, 10 Sep 2026 22:50:58 GMTFri, 12 Nov 2021 06:52:07 GMT60Austin thanks for that information! Very useful!

]]>https://waltonsdev.nodebb.com/post/56209https://waltonsdev.nodebb.com/post/56209Fri, 12 Nov 2021 15:44:42 GMTlamurscrappy twilliams
You can use anywhere from a 1% to a 4% level. If you use it at the top end of that you may have to reduce other salt levels because it can start to affect the saltiness of a product, so I rarely see anyone using it at the 4% mark. What amount you specifically use can depend on the product you’re making. I would typically stick to 1.5% for a fresh product and 3% for a smoked product. There could be reasons to alter that, but generally speaking, that is the best place to start. USDA/FSIS also allows it added as a flavoring agent in an amount up to 2%, and since the product we sell is actually 60% sodium lactate [Sodium-(L)-Lactate 60% Food Grade. Purasal S/SP 60.] you can use up to 3.3% of our product and stay under those FSIS rules. If you add sodium lactate, you will also want to consider reducing any other added water, if your formulations call for any additional added water.

]]>https://waltonsdev.nodebb.com/post/56205https://waltonsdev.nodebb.com/post/56205Fri, 12 Nov 2021 13:56:21 GMTlamurscrappy lets go ahead and tag Austin and Jonathon to make sure they see this. Or you can call customer service at the shop as well to verify which it is supposed to be. You could chat message austin and jonathon as well.

]]>https://waltonsdev.nodebb.com/post/56200https://waltonsdev.nodebb.com/post/56200Fri, 12 Nov 2021 12:03:51 GMT