Meatgistics: 30% Off Coupon, Meat Hacks, Ultimate Steak & Roast Rub at WALTONSINC.COM

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    Meatgistics: 30% Off Coupon, Meat Hacks, Ultimate Steak & Roast Rub at WALTONSINC.COM

    Watch Meatgistics EP12: 30% Off Coupon, Meat Hacks, Ultimate Steak & Roast Rub at WALTONSINC.COM

    In This Episode

    Ultimate Steak & Roast Rub
    Sundried Tomato Italian Sausage Seasoning
    Sriracha Flavored Snack Stick Seasoning

    Coupons and Savings

    Use coupon code MEATGISTICS5 at to receive 30% off the Excalibur Ultimate Steak & Roast Rub. Valid until 12/5/2016.

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    We’ve got a special sale and coupon for you guys today! Use the coupon code MEATGISTICS5 when shopping at to save 30% on one of our best selling and most popular seasonings, the Excalibur Ultimate Steak & Roast Rub seasoning shaker. The coupon is valid until 12/5/2016 and is good for up to one case of seasoning.

    For our new items today, we have the Excalibur Sundried Tomato Italian Sausage Seasoning and the Excalibur Sriracha Flavored Snack Stick Seasoning. Both are new items for this fall, and they have a fantastic flavor profile. Be sure and try them out for your next sausage making adventure!

    On to Meat Hacks…Our Meat Hack for the day is creativity and interchangeability on seasonings. Just because a seasoning says “snack stick” or “summer sausage” or “jerky” doesn’t mean you can’t use it on another type of meat snack or different protein than it was originally intended for. A great example is one of our new items, the Excalibur Sriracha Flavored Snack Stick Seasoning. This seasoning is originally designed for snack sticks, but it also makes an unbelievable summer sausage! You can also use a snack stick or summer sausage seasoning for jerky, or a jerky seasoning for snack sticks and summer sausage. If you find a seasoning or flavor profile that sounds good, but it doesn’t fall into the category of product you are looking to make, don’t be afraid to think outside the box and try it on something different!

    Our Product Spotlight and Recipe for the day is focused back on the Excalibur Ultimate Steak & Roast Rub seasoning shaker. This is one of our favorite seasonings here at Walton’s, one of Excalibur’s favorite and top sellers, and one of John Brewer’s favorite seasonings. John has been working for Excalibur for 17+ years and this is one of his favorites and a staple at his house. It sets on the counter because it gets used on so many things. The name of the seasoning sounds like it puts this seasoning into a corner of just using it on steaks and roast, but it is fantastic on so much more. It’s also one of the best hamburger seasonings out there, plus it’s great on all kinds of vegetables. It can be used on almost any protein, and is especially good on seafood and particularly salmon. The flavor profile is so universal that it can be used in place of a seasoned salt. For example, and the “Ultimate” green bean recipe, simply take a can of green beans (or fresh green beans, water, and a bullion cube), take the water from can and bring it to a boil and add a little bit of butter and the Excalibur Ultimate Steak & Roast Rub, and you’ll have the best green beans you’ve ever had in your life!
    Other ideas for usage include:
    Steaks - Press seasoning into beef, pork, or poultry prior to pan frying, grilling, or baking. Cook until juices run clear
    Hamburgers - Press seasoning into patties prior to grilling, or mix into meat before making patties for a fuller flavor
    Roast - Rub liberally over beef or pork roast prior to baking. Bake at 350 degrees 1 hour per pound of meat
    Eggs - Scrambled, hard-boiled, over easy, or omelets… Season to taste
    Vegetables - Fantastic for fresh and grilled vegetables or add flavor to your plain canned vegetables
    Potatoes - Sprinkle on top of mashed potatoes, diced potatoes, hashbrown, or use olive oil and steak and roast rub for grilled potatoes
    Salads - Sprinkle on fresh greens to add a little zest
    General purpose rub - Season any protein to taste before grilling, roasting, sauteing, or baking
    Soups - Use in any soup or slow cooker recipe to add extra great flavor

    Don’t forget to use the coupon code MEATGISTICS5 when shopping at to save 30% on our Excalibur Ultimate Steak & Roast Rub seasoning shaker until December 5, 2016!

Recent Posts

  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.



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  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

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  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

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  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

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