<![CDATA[Additive Conversion Chart]]>Additves 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)

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Shop waltonsinc.com for Snack Stick Seasoning

Shop waltonsinc.com for Summer Sausage Seasoning

Shop waltonsinc.com for Bratwurst Seasoning

]]>https://waltonsdev.nodebb.com/topic/811/additive-conversion-chartRSS for NodeThu, 10 Sep 2026 19:17:12 GMTFri, 26 Oct 2018 18:23:33 GMT60<![CDATA[Reply to Additive Conversion Chart on Sat, 22 Jan 2022 14:50:55 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/65938https://waltonsdev.nodebb.com/post/65938Sat, 22 Jan 2022 14:50:55 GMT<![CDATA[Reply to Additive Conversion Chart on Fri, 21 Jan 2022 15:52:45 GMT]]>dncerdmann Carrot Fiber absorbs more of the water in your sausage. That may have some kind of effect on the density.

]]>https://waltonsdev.nodebb.com/post/65777https://waltonsdev.nodebb.com/post/65777Fri, 21 Jan 2022 15:52:45 GMT<![CDATA[Reply to Additive Conversion Chart on Fri, 21 Jan 2022 12:58:12 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/65721https://waltonsdev.nodebb.com/post/65721Fri, 21 Jan 2022 12:58:12 GMT<![CDATA[Reply to Additive Conversion Chart on Wed, 24 Nov 2021 16:17:39 GMT]]>Thankyou.

]]>https://waltonsdev.nodebb.com/post/58025https://waltonsdev.nodebb.com/post/58025Wed, 24 Nov 2021 16:17:39 GMT<![CDATA[Reply to Additive Conversion Chart on Wed, 24 Nov 2021 16:18:02 GMT]]>Yes holding them overnight using sodium erythorbate would be ok. If you were using encapsulated citric acid as a cure accelerator, then you would need to smoke right away.

]]>https://waltonsdev.nodebb.com/post/58023https://waltonsdev.nodebb.com/post/58023Wed, 24 Nov 2021 16:18:02 GMT<![CDATA[Reply to Additive Conversion Chart on Wed, 24 Nov 2021 15:46:01 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/58015https://waltonsdev.nodebb.com/post/58015Wed, 24 Nov 2021 15:46:01 GMT<![CDATA[Reply to Additive Conversion Chart on Wed, 24 Nov 2021 15:37:09 GMT]]>jac1 Since you are using sodium erythorbate as a cure accelerator there is no need to hold it overnight. You can go straight to smoking from stuffing. Without a cure accelerator, you would need to refrigerate overnight.

]]>https://waltonsdev.nodebb.com/post/58011https://waltonsdev.nodebb.com/post/58011Wed, 24 Nov 2021 15:37:09 GMT<![CDATA[Reply to Additive Conversion Chart on Wed, 24 Nov 2021 14:46:05 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/58005https://waltonsdev.nodebb.com/post/58005Wed, 24 Nov 2021 14:46:05 GMT<![CDATA[Reply to Additive Conversion Chart on Wed, 17 Nov 2021 14:20:33 GMT]]>Jonathon Thanks Jonathan, very useful.

]]>https://waltonsdev.nodebb.com/post/56858https://waltonsdev.nodebb.com/post/56858Wed, 17 Nov 2021 14:20:33 GMT<![CDATA[Reply to Additive Conversion Chart on Tue, 16 Nov 2021 21:50:11 GMT]]>Dr_Pain That’s funny!!

]]>https://waltonsdev.nodebb.com/post/56789https://waltonsdev.nodebb.com/post/56789Tue, 16 Nov 2021 21:50:11 GMT<![CDATA[Reply to Additive Conversion Chart on Tue, 16 Nov 2021 21:20:18 GMT]]>johnsbrewhouse HAAHHAHA ! Death to the tyranic imperial system

]]>https://waltonsdev.nodebb.com/post/56783https://waltonsdev.nodebb.com/post/56783Tue, 16 Nov 2021 21:20:18 GMT<![CDATA[Reply to Additive Conversion Chart on Tue, 16 Nov 2021 20:55:56 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/56778https://waltonsdev.nodebb.com/post/56778Tue, 16 Nov 2021 20:55:56 GMT<![CDATA[Reply to Additive Conversion Chart on Tue, 16 Nov 2021 18:08:12 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/56765https://waltonsdev.nodebb.com/post/56765Tue, 16 Nov 2021 18:08:12 GMT<![CDATA[Reply to Additive Conversion Chart on Tue, 16 Nov 2021 03:52:36 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/56686https://waltonsdev.nodebb.com/post/56686Tue, 16 Nov 2021 03:52:36 GMT<![CDATA[Reply to Additive Conversion Chart on Tue, 16 Nov 2021 03:31:00 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/56682https://waltonsdev.nodebb.com/post/56682Tue, 16 Nov 2021 03:31:00 GMT<![CDATA[Reply to Additive Conversion Chart on Mon, 15 Nov 2021 21:05:45 GMT]]>So 5 pounds at A tsp. per pound would be 1 Tbl. And 2 Tsp. Not 2 Tho spoons.

]]>https://waltonsdev.nodebb.com/post/56600https://waltonsdev.nodebb.com/post/56600Mon, 15 Nov 2021 21:05:45 GMT<![CDATA[Reply to Additive Conversion Chart on Mon, 15 Nov 2021 21:03:31 GMT]]>shoprat53 You are correct, there are 3 tsp in 1 TBSP

]]>https://waltonsdev.nodebb.com/post/56599https://waltonsdev.nodebb.com/post/56599Mon, 15 Nov 2021 21:03:31 GMT<![CDATA[Reply to Additive Conversion Chart on Mon, 15 Nov 2021 20:43:39 GMT]]>I just always figure 3 tsp to A table spoon that is were I get the 1 tho and 2 tsp.

]]>https://waltonsdev.nodebb.com/post/56598https://waltonsdev.nodebb.com/post/56598Mon, 15 Nov 2021 20:43:39 GMT<![CDATA[Reply to Additive Conversion Chart on Mon, 15 Nov 2021 19:29:40 GMT]]>Very handy little chart there!!

]]>https://waltonsdev.nodebb.com/post/56583https://waltonsdev.nodebb.com/post/56583Mon, 15 Nov 2021 19:29:40 GMT<![CDATA[Reply to Additive Conversion Chart on Mon, 15 Nov 2021 19:28:00 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/56580https://waltonsdev.nodebb.com/post/56580Mon, 15 Nov 2021 19:28:00 GMT<![CDATA[Reply to Additive Conversion Chart on Mon, 15 Nov 2021 18:37:43 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/56564https://waltonsdev.nodebb.com/post/56564Mon, 15 Nov 2021 18:37:43 GMT<![CDATA[Reply to Additive Conversion Chart on Mon, 15 Nov 2021 18:26:17 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/56561https://waltonsdev.nodebb.com/post/56561Mon, 15 Nov 2021 18:26:17 GMT<![CDATA[Reply to Additive Conversion Chart on Sun, 11 Apr 2021 01:00:55 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/34449https://waltonsdev.nodebb.com/post/34449Sun, 11 Apr 2021 01:00:55 GMT<![CDATA[Reply to Additive Conversion Chart on Sun, 11 Apr 2021 00:35:24 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/34441https://waltonsdev.nodebb.com/post/34441Sun, 11 Apr 2021 00:35:24 GMT