100 LBS Barrel Myth

Flg: Good Morning

I thank everyone for all for the tons of questions and private messages. It brings out many of other answers to question people have never asked, and it would have never allowed me to find the Old Books and notes from the Colonel which are stored away, and were just reviewed for some old time memories, while finding a memorabilia item.

I have to state First, the 100 LBS Barrel question has come up so many times in the last days as people are trying to use it as a Major focal point. I need EVERYONE to think about this it's VERY VERY important to make it easier for the back track to reality.

100LBS of MIX spice were NOT shipped in the Barrels. It has been printed in more then 5 or 6 articles that Colonel Sanders gave over the time. HE REMOVED ALL LABLES off many items he received. Except the Painted-on Lettering which he covered. The old barrels had to be Paint stenciled on the Barrel's from shippers of MSG. Colonel S. was a MAJOR purchaser of MSG.

Only making reference to the KFC Museum and the Two Barrels in the Museum one in the Kitchen and one in the Glass Case. In the time period that the Barrels were used Ajinmoto was the ONLY exporter of MSG Originally, and they were Using 100LBS Barrels. Other spices were shipped in Plastic Bags and Boxed as a principal rule.

We need to leap back to Time periods for the answer. When CHS first went on the road he did not need 100 LBS of spices mixed at a time. There was not enough demand. CHS also stated he lived on SS check while on the road and slept in his car, living on the extra Chicken he prepared while testing the Chicken at many small restaurant’s. Many locations did not cook chicken at the time for the same reason he was NOT cooking it on his regular menu prior to the pressure cooker. THE TIME TO COOK, 25 to 30 Minutes.

When CHS got selling to more Locations and Franchises, (remember he did not franchise all the locations he stopped at some only sold KFC as an extra menu item)

CHS blew a head gasket when he learned some unsupplest owners were cutting corners and adding MORE then the 10LBS of flour to his 11 Herbs and Spices. They were cutting corners to save a nickel he commented. On more then 1 occasion CHS took the pressure cookers out of a restaurant and told the owners they would never sell his chicken again.

CHS when teaching the New locations, he spent 3 to 4 days showing them how to make the Chicken plus helped cook in the kitchens. CHS showed the owners who were typically the Cook That his seasoning was mixed with Flour. He told them they cold order the Flour or use the flour they had BUT it needed to be SOFT A-P Wheat. A MUST. He did not care if they ordered it on their own or they ordered it from him.

The confusing part EVERYONE thinks that when I say it was 5LBS of 11 Herbs and Spice that CHS just poured 5 LBS of Spice into 10 Lbs of Flour. THAT IS NOT what was done.

CHS did not want all the spice poured into the flour at one time for many reasons. CHS already knew the spice separated from the flour, and the flour had to be sifted.

A Fresh Batch of Flour spice Mix was Mixed Heavy with the Flour. It was mixed in the Morning But it was NOT often used until later. Often many times some of the Small locations only sold 1 or 2 pressure cookers of chicken in a lunch hour or 2 or 3 at a supper time. The Seasoned Flour sat many times and was often used the next day. Back in the day CHS said it was OK BUT the flour needed to be sifted, and the Flour needed to be checked the cook needed to smell the flour and check the flour by squeezing it in your hand it clumped or was sticky then were to add more flour, corn starch, and if it had NO aroma / smell you added more spice. Originally the cooks were smart and knew what adding a pinch or a smidge was to make it right. When Brown/Massey took over they had a problem the work force was not the same as the 1950’s early era. They had to write manuals for the locations.

So now that I have told a story which is Vital and important. I will say DO NOT worry ABOUT 100 LBS theory the Biggest Batches that Claudia S mixed was 10 LBS of Spices. Which she poured into OLD 50 LBS Flour Tin or Lard can or Poured into 1 of 2 STATIONARY 100LBS OLD MSG barrel.

There were 2 (two) 100LBS barrels set next to each other and when the first Barrel was down to ¼ left it was hard to scoop this out of the barrel with short hands. The spice also separated and heavy spices always went to the bottom so a new batch was mixed 10 LBS at a time and poured into the empty (second) Barrel and it would start to be filled 10 LBS at a time. AT this time spice from the first Barrel was also added to the second Barrel to mix the Bottom last 30LBS into the New Batch’s being mixed. Math always worked out in weights of 10 LBS. ALWAYS 2 5LBS Bags or a 10 LBS Lug either way 10 LBS increments

I know that the 100LBS is easy to work out on spread sheets and computers. BUT the original was first mixes with teaspoons for spices and herbs. Then measuring portion cups for 10 LBS Lugs Remember CHS said he used a Under/over scale. Baking recipes all worked with Teaspoons, Tablespoons, and ¼ , ½, 1 Cup measurement in the 1950’s NOT Grams. . Remember Old Spice Tins were all originally sold in OZ. The conversion for most would have been confusing changing from a Standard or OZ to Grams was not easy. The weights and measures of Grams were not until Dukee’s got involved. Which was more a possible time when grams were being used.

So doing reverse Math and possibilities that there was 100g in a recipe that Shelton was Given from CHS would be possible. With a time period of Durkee’s and Shelton. Grams would NOT make sense for Joe L or his Daughter recollection of amounts.
What would be more important NOW is If everyone could start using the basic amount that a Home cook would use makes more sense in my mind and what size of Tins of spices were used from 1935 to 1950 are simpler to think about. KEN and others is the BEST Math Whiz for recipes.

VERY important POINT. That will cause issue with everyone cooking chicken from all over the world NOW in 2021. We are not all using the same spices which will alter the final product and not all people care for the heavy salt taste.

Two cooks with the same ingredients and same spices same scales will NOT make the same chicken. I have tried 1000 times cooking with my Grandmother and many times she would pass me the cups of ingredients and my recipe was different then her recipe. Her answer was quite simple she added more LOVE. And hers cooking was always better.


CHS Gave a Bag of spice from Corporate KFC to Bill S of Marion Kay. Which was inspected smelled and put though spice mesh sieves for sizing.

Final answer YES its possible That CHS gave Shelton a recipe in Grams BUT CHS Gave the Recipes to the Canadians in Teaspoons and Tablespoon’s.

I need apologize for poor writing and communications in the postings BUT I get interrupted many times and some posting take me hours to write between telephone calls, text messages and calls.

If anyone wants to communicate in Private send a Message and I will reply BUT it takes longer to answer questions. I will answer any question. Please be patient and Please let me know when there is confusion in my Posting.

The first Batch in the morning was mixed with a heavier spice mix then as the day went on they added more Flour or spice to fill the Lugs.

There were two reasons why this was done. The first batch when the oil was clean after they removed the crackling and cleaned the pressure cookers from the stove, needed either new Fat or Lard and/or Hydronated vegetable Oil. The new Oil like a Home cooks needs to be seasoned for better Flavor.

when you fry the First batch of chicken in a virgin clean oil the oil absorbs the seasoning herb and spice from the flour and you have a very bland first batch unless you increase the spices ratio to offset the Loss of spice to the clean oil. also the Flour does not have the time to mix into the flour on the first batch unless the flour was sifted multiple times.

so as a First Mix it was mixed Very Heavy 40% Seasoning to Flour. Dextrose is NO more then 5% in the first Batch. The Dextrose helped the seasoning stick Mix the Dextrose into the seasoning and mix it very well. The Dextrose is the adhesive and gives that sticky base.

The one thing that VERY Few people add into the flour is Baker Yeast/ Nutrition yeast I have always said that a leveling agent was added to the flour, Bakers Yeast is in the Vials the Yellow Vial F the one everyone says is Mustard. (Baker Yeast was listed as a Spice in the 1930's and was on every ones kitchen back then)

The yeast needed the water to help active it That is why I say the chicken was dipped into the flour mix then it was into the water then the egg/milk warsh and flour 7 10 7 drop fluff and press method flour method. ( Yeast was in EVERY household in 1930's it was more important then spices ) and ( 2021 Nutritional yeast is in 99% of ALL Chicken, Beef or Vegetable powder stock) Remember DeepFried has been saying this from the First postings Leveling agent. IF you view the Canadian Ingredient list Yeast is in the list for ALL Original Recipe. Birds Custard also has a Yeast in its mix. The yeast heightened the spices and in Old time recipes Allspice or Mace was added to the Yeast. ( use a fast acting yeast or nutritional yeast 2021) follow the directions on the package you use to mix with flour


PLEASE REMEMBER THIS IS THE ORIGINAL WAY IT WAS DONE. Brown/Massey changed it because the staff issues were a BIG problem and they did not have the KFC university cooking school in the beginning.

I know it is not in the Manuals WELL Colonel did not have a manual he gave hands on training and NO Books Just Pressure cookers and a 3 Days hands on teaching.

I can hear the other chicken scholar's roll over in there Hydronated Vegetable Oil. Sugar Spice and Yeast WTF. Its NOT in the Manual. my comment is Does Toilet paper have a manual and directions on the package? OLD TIME COOKING just new how to cook and remember CHS learn how to make Bread Before he had real jobs.

I know there are times my instructions are poor but just ask or message any questions.

Many thanks for your informative reply

What would constitute a good brine, and what would be the brining procedure?