Butter Garlic Marinade

  • Butter Garlic Marinade from Excalibur
  • Butter Garlic Marinade

Bulk discount rates

Buy 12 or above and pay only $9.99 each

Availability: Ships Same Business Day
Shipping Weight:
0.60 LBS
Ship Dims:
4.00 x 0.75 x 3.75 (in)
Salt, Hydrolyzed Soy Flour and Whey Protein Blend, Dextrose, Sodium Phosphate (11.11%), Garlic Powder, Hydrolyzed Soy Protein (Contains Salt, Caramel Color), Maltodextrin, Spices, Natural Butter Flavor (Contains Maltodextrin), Parsley Flakes, Natural Spice Extractive. Contains: Soy, Milk
Use 0.5625 lb of seasoning to 12.5 lbs of meat and 3 lbs of cold water.


Butter Garlic Marinade

Excalibur Seasoning

What is a better combination than Butter and Garlic? This is an amazing and versatile seasoning that works great with anything, especially poultry, seafood, and pork. Add a delicious buttery garlic flavor to your favorite dishes with this Butter Garlic Marinade!


  • 0.5625 lb package
  • Seasons 12.5 lb of meat
  • Use 0.5625 lb of seasoning and 3 lb of cold water to 12.5 lb of meat

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.

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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