Excalibur Seasoning: Part 8 - Allergens & Documentation


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    Excalibur Seasoning: Part 8 - Allergens & Documentation

    This is Part 8 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. We asked John Brewer about Excalibur Seasoning to explain how they handle allergens, labeling, and documentation. 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.

    https://www.youtube.com/watch?v=NzryL4FbbvA

    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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    Summary

    In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about how they handle allergens, labeling, and documentation.

    How does Excalibur Seasoning handle documentation?
    A lot of their documentation is handled in their SQF Level 3 certification and compliance. SQF is all about documentation. Every input and output for a seasoning it logged, assigned a lot number, and is tracked. For more information on Excalibur Seasonings SQF Level 3 certification, visit waltonsinc.com/excalibur and watch Part 3 of our Excalibur Seasoning mini-series with John Brewer.

    What is the blue label that is on some of the Excalibur Seasoning packages?
    It simply identifies that there is an allergen in that product. The blue labels are Excalibur’s way of specifically being proactive towards the possibility of a recall. Most recalls by a meat or food processor occur due to the failure to list an allergen on the label, or an allergen gets introduced where it shouldn’t. USDA inspectors love the blue label because allergens are required to be separated in a meat processing facility from the rest of the raw materials and inputs. The blue label allows the customer to identify allergens quickly and USDA inspectors to quickly visualize if a processor is adhering to proper storage of seasonings and allergens. It is a food safety initiative, that helps make things easier for a processor to separate allergens from the rest of their raw materials.


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  • Sounds and looks great. Will be saving this one.👍

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  • S

    I have made about 5 batches of summer sausage and have followed the videos, I purchased a 20 pound mixer, soak the casings, using the clear casings, stuff the casings, etc. The casings are not sticking to the meat. They look good until I shower them and let them cool, then they become very loose. I am using a cookshack smoker and it only has a quarter size hole in the top to let out moisture. Could the humidity be to high to let the casings adhere to the meat? I am using the temps per the summer sausage video. The sausage tastes fine, just trying to figure why this is happening.
    Thanks

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  • T

    Thanks im just doing it for home hobby

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  • @loadpin dessicants in a vacuum sealed container in the freezer is really not going to do anything at all and would cause more problems. They are made with a cloth material and that material will get saturated with water/fat from the snack sticks and will end up rupturing when removing removing unthawed snack sticks from container. You do not want to use dessicants in that fashion and they really would not do anything for that anyways. If you vacuum seal your snack sticks real tight they should be great to eat without too much change in moisture for a few years. Many years ago i had dessicants and actually did this very thing for R and D and they dont work.
    What really are you going for?

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  • @tim-salois It is just an optional additive you do not need to use it but using it is going to increase your water holding capacity. This means it is going to give you a juicier (and better in our mind) product. If you are a commercial processor than you should absolutely be using it to increase your final yield.

    Just be sure not to add too much as it can affect the taste if you go above the 2 oz for 25 lb of meat ratio.

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  • @jonathon ok thanks

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