Bacon Taste Booster (MSG)

SKU:
4560430009
  • Bacon Taste Booster
  • Close-up of Bacon Taste Booster
$33.00
Availability: Ships Same Business Day
UPC:
729009048508
Weight:
5.50 LBS
Dimensions:
8.75 x 1.25 x 14.00 (in)
Ingredients:
Sugar, Salt, Monosodium Glutamate, Dextrose, Natural Spice Extractives (Including Celery Seed).
Usage:
Use 0.50 lb of seasoning to 150 lbs of bellies, add to massager.
Frequently bought together:

Description

Bacon Taste Booster

Excalibur

Modern Cure techniques such as vacuum tumbling speeds up the processing of bacon but it changes the taste, bacon taste booster with MSG was designed to help impart a classic old world bacon taste while allowing you to use modern techniques. This also helps fight off rancidity in the cooler/freezer. If you are commercially processing bacon you absolutely should be using Bacon Taste Booster

Features:

  • This version contains MSG

Specifications:

  • Use 8 oz to 150 lb of bellies, plus bacon cure. Add taste booster to brine mixture.

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Meatgistics - Walton's Learning Center

Learn how How to Make Homemade Bacon - Recipe in the Walton's Learning Center. Plus, join in on the Walton's Community and ask questions about any related to meat.

Walton’s Meat Recipes

Find Walton’s Meat Recipes for snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks in the Walton's Learning Center at Meatgistics: Walton's Online Community

When should I use Bacon Taste Booster?

When you are vacuum tumbling Bacon Taste Booster can help impart classic bacon tastes while still curing quickly. It can also be used to help fight off rancidity in the cooler.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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