Excalibur Seasoning: Part 6 - Why Use Excalibur Seasoning?
Excalibur Seasoning: Part 6 - Why Use Excalibur Seasoning?
This is Part 6 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. We asked John Brewer about Excalibur Seasoning and what makes them better than the competition and why someone should buy from Excalibur Seasoning and Walton’s. Be sure to subscribe to WaltonsTV YouTube channel and click the green Watch button on the Walton’s Blog section to be the first to know when new videos are released.
Excalibur Seasoning Mini-Series
There are still more videos to be released over the next week and a ton of great content about seasonings, and specifically Excalibur Seasoning. Make sure you don’t miss a single episode and subscribe to the WaltonsTV YouTube Channel and click the “Watch” button on the Walton’s Blog section of Meatgisitcs.com to be notified of all new videos, promotions, sales, and news from Walton’s.
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In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about Excalibur Seasoning and what makes them better than the competition and why someone should buy from Excalibur Seasoning and Walton’s.
What make Excalibur Seasoning better than the competition?
One of the main things is Excalibur Seasoning’s SQF Level 3 certification. That certification ensures that their seasoning is the safest and highest quality product available. Another thing is their superb level of customer service. When you call Excalibur, or Walton’s, you get an actual person on the phone, either a customer service representative or a salesman and not a machine or recording. They are also knowledgeable in the entire product catalog across the entire gamut of products. Excalibur and Walton’s both deal with customers ranging from the small home processor up to some of the largest meat processors and grocery stores in the industry. We provide sales and service for our customers, provide programs and training and not just a single product or sale. When a customer needs us, we are there to provide help and support, and not simply a one-time sale. The level of customer service is second to none.
What sets Excalibur Seasoning apart from various competitors?
Development capabilities and R&D are huge identifiers that separate Excalibur from other companies. They are very on trend as to what’s in the market place, what is selling in the regional and global aspects of the market. Relating to everything from sauces to seasoning blends to marinades, there are so many different categories that Excalibur carries a high level of expertise in.
How does Excalibur come up with so many unique flavor profiles?
They have a separate R&D lab, or as they call it, the Excalibur Innovation Center, that is constantly reviewing what’s popular regionally and globally. They don’t rule anything out on the development side, as either too wild, or too hard to develop. Even things like Chocolate Chili Flavored Bratwursts and Gummy Bear Bratwursts are two recent additions to the Excalibur product catalog that were created by the Excalibur Innovation Center.
Why do customers continually come back and buy from Excalibur Seasoning?
New flavor profiles is one of the top reasons. R&D plays an important role and every year at the trade shows, Excalibur always has something new and exciting to showcase. Customers can always find new, interesting, and trending flavor profiles from Excalibur Seasoning.
I am currently using a small scale jerky gun from RedHead to shoot jerky, until I can afford the equipment here. Will the sausage stuffing tubes and meat stick tube fit the RedHead or Jerky Cannon gun?
How do you know how much sure cure to put on your mix if it’s less than 25 lb ?
@peculiarb You can have an issue with pickled jalapenos and getting the meat to properly bind to them.
You can blanch fruits and veggies before adding them to sausage and that will help. Some people add them straight in, but blanching will help the meat bind together with the jalapenos. Not a requirement though. If the jalapenos don’t bind perfectly into the meat, when you slice the summer sausage, the jalapenos may not fully stick to the meat and just fall off the slices. It won’t hurt the sausage, but it may not be 100% perfect. I would at least dry the jalapenos thoroughly, but blanching would provide the best results.
Has anyone ever used pickled jalapeños in their summer sausage? I have a buddy who gave me a jar of picked jalapeños to add to his summer sausage I am going to make for him. Is this a bad idea? I’ve always used dried jalapeños in the past. Please advise! Thanks.
I have only made about three batches of snack sticks so far but, I have found that adding an extra ounce of water ( per 5lb batch) over what is called for in the recipe, makes the meat “flow just a little easier when stuffing into casings.
So far, the texture of the finished product has been great and I have had no problem with casings breaking etc. from the excess moisture.
I recently had a 26 lb batch of summer sausage end up with brown spots here and there? Could this be from cure not evenly mixed ??? Or from encapsulated citric acid not fully mixed in??? I’m thinking eca wasn’t mixed in good enough because cure was put in initially with spices and binder and I mixed by hand till I got good protein extraction because it was very sticky ???