Smokehouse BBQ Marinade

SKU:
G4550602073
  • Smokehouse BBQ Marinade from Excalibur
  • Smokehouse BBQ Marinade
$11.99 - $16.99
Availability:
Shipping Weight:
1.50 LBS
Ingredients:
Sugar, Hydrolyzed Soy Flour and Whey Protein Blend, Salt, Sodium Phosphate (9.1%), Paprika, Spices (Including Celery Seed), Garlic Powder, Natural Hickory Smoke Flavor (Contains Maltodextrin). Contains: Soy, Milk
Usage:
Use 1.375 lbs of seasoning plus 3.5 lbs of cold water to 25 lbs of meat.
Usage:
Use 0.6875 lb of seasoning plus 1.75 lbs of cold water to 12.5 lbs of meat.
Frequently bought together:

Description

Smokehouse BBQ Marinade

Excalibur Seasoning

This seasoning is so versatile it can be used on almost anything! It is similar to our standard BBQ seasoning but with a subtle hint of a sweeter flavor.

Features:

  • 0.6875 lb package
  • Seasons 25 lb of meat
  • Use: 0.6875 lb of seasoning plus 3.5 lb of cold water to 25 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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