Butter Flavored Seasoning and Marinade

Butter Flavored Seasoning & Marinade

Excalibur Seasoning

A Walton's favorite for injecting any type of meat for a juicier and more flavorful cooked product.

This Butter Flavored Marinade is perfect for enhancing the flavor of your meat, creating a juicier final product, and adding a great flavor all at the same time! The butter flavor works especially well with any pork product, such as loins and butts, however, it will go great with any meat product! Use this as an injection or marinade to enhance the moisture content of your meat, and you will never hear another complaint about dry meat!

Features:

• Available in 0.625 lb or 5 lb package
• Injecting: Use 0.625 lb of seasoning to 1 quart of water. Inject solution into meat until 10% of the meat's original weight has been added.
• Vacuum Tumbling: Use 0.625 lb of seasoning to 1 quart of water when vacuum tumbling 25 lb of meat.
• For 5 lb bulk bag Use 1.25 lbs of seasoning to 1/2 gallon of water for a 10% pump or tumbling.

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 about How To Make Juicer Meat Products 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

Why is Sodium Phosphate an important ingredient for a marinade?

Phosphates are used in meat products to increase water holding capacity and increase yields, which helps in making a juicier final product. Also known as Cold Phosphate and used at a rate of 2 oz per 25 lb of meat. By using sodium phosphate in meat products, the pH level of the meat is increase and moved away from its natural isoelectric pH point (which is around 5.2). As the pH shifts away from the isolectric point, the water holding capacity of meat products is increased because there are more available negative protein charges for water to bind with. Sodium Phosphate also increases the water holding capacity by increasing the distance between proteins which in-turn allows for more water to enter the meat product and the water is held in the myofibrils by its capillary forces. Cold Phosphate and Sodium Phosphates can also help increase the shelf life of food products because of its antioxidant properties which reduces the rate of lipid and fat oxidation.