Potassium Sorbate

  • Potassium Sorbate
  • Close-up of Potassium Sorbate
Availability: Ships Same Business Day
Shipping Weight:
5.10 LBS
Ship Dims:
8.00 x 2.00 x 10.00 (in)
Potassium Sorbate.
Use 3 oz per gallon of water for a wash to prevent mold.


Potassium Sorbate

Excalibur Seasoning

Used to prevent the growth and spread of harmful molds and microbes from growing on product. It should be used after the product has been cooled.


  • 5.0 lb package
  • Use to prevent mold on outside of product
  • Use 3 oz. to each gallon of water for a rinse after product has cooled

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 packaging meat after cooking 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

What is Potassium Sorbate?

Potassium Sorbate is derived from manufactured sorbic acid and is used in many different food industries for its ability to prohibit the growth of bacteria, yeast and mold. Potassium Sorbate is very water soluble so it dissolves and suspends easily in water making it a great choice for spraying as rinse or using as a dip. The Mold inhibiting properties give your product an extended shelf life.

How do I use Potassium Sorbate?

  • For Jerky dissolve 3 oz in a gallon of water and spray your product after it has been dried and cooled. Be careful not to contaminate product again before packaging but give it time to dry.
  • For Dried Sausage dissolve 3 oz in a gallon of water and dip cooled sausage into solution or spray with solution. Remove and let dry before packaging.

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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