Sodium Tripoly Phosphate

  • Sodium Tripoly Phosphate
  • Close-up of Sodium Tripoly Phosphate
Availability: Ships Same Business Day
Shipping Weight:
55.00 LBS
Ship Dims:
18.25 x 8.75 x 24.00 (in)
Sodium Phosphate.
Use 0.50 lb to 100 lbs of meat.


Sodium Tripoly Phosphate

Excalibur Seasoning

If you need to make sure your sausage or ham or other meat product is as juicy as possible, then adding some Sodium Tripoly Phosphate to your processing might be the answer. Phosphates enhance texture, yield, and shelf-life in cooked products by keeping the water bound up in the meat more efficiently.


  • 45 lb box
  • Use 8 oz. to 100 lbs. of meat OR to each gallon of pickle for a 10% pump

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Why use Sodium Tripoly Phosphate?

Phosphates increase the PH of the meat, and at a higher PH they have greater water holding capacities. This provides you with two important benefits. First, it is going to give you a juicier product after it has been cooked. More water is bound to the meat and water is what gives you the juicy sensation when you bite into a meat product. Secondly, it is going to increase your final yield through the same process. Adding water to any meat is a way meat processors have increased their final yield, and therefore their profits for many many years.

Meatgistics - Walton's Learning Center

Learn about using phosphates to make juicier 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

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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