Description

Description

Fast Pack Hot Link #2

This classic hot link seasoning delivers bold, spicy flavor with the added convenience of a built-in cure accelerator and binder system. Designed for efficiency and consistency, it helps create vibrant color, improved texture, and reliable results in every batch.

A bold hot link seasoning featuring a built-in binder and cure accelerator, providing improved processing convenience and more consistent results in every batch. Crafted with robust spices, garlic, and savory ingredients, this blend creates the classic hot link character with satisfying heat and rich, lingering depth of flavor. Designed to produce exceptionally flavorful hot links with dependable performance, balanced spice, and the added functionality of a convenient Fast Pak formulation for reliable, high-quality sausage making.

This blend has enough Sodium Erythorbate to accelerate the cure, it does not need any other cure accelerator added, your snack sticks can go right to the smokehouse after stuffing.

Salt builds overall flavor intensity while enhancing the natural flavor of the meat and providing the savory foundation expected in traditional hot links.

Corn syrup solids contribute mild sweetness and body, helping balance the spice profile and create a smoother, more rounded flavor experience.

Hydrolyzed soy flour and whey protein blend function as a binder system, helping improve moisture retention, texture, and overall product yield while contributing additional richness and mouthfeel.

Spices including mustard seed and celery seed provide the signature character of the seasoning, delivering warmth, subtle tang, and the traditional spice profile associated with classic hot links.

Degerminated yellow corn flour contributes body and helps evenly distribute the seasoning ingredients throughout the meat block for consistent flavor and texture.

Whole wheat flour supports the binder system and contributes to the seasoning's overall functionality during mixing and processing.

Monosodium glutamate boosts savory richness and enhances the natural meat flavors, creating a fuller and more satisfying eating experience.

Garlic powder provides a robust aromatic backbone that complements the spices and adds savory depth throughout the finished product.

Sodium erythorbate helps accelerate the cure process, promoting faster cure development and supporting color stability and flavor consistency throughout processing and storage.

Because this Fast Pak formulation contains the cure accelerator and binder ingredients, it helps simplify production while improving consistency and product performance.

Contains: Soy, Milk, Wheat.

Features:

Bold, spicy hot link flavor profile
Includes built-in binder system for improved texture
Contains Sodium Erythorbate for faster cure development
Fast Pak formulation for consistent, efficient processing

Specifications:

4.9375 lb package
Seasons 50 lb of meat
Includes cure accelerator – no additional accelerator needed
Designed for smoked sausage applications

Walton’s Recipes, Learning Center & Support

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