Excalibur Seasoning: Part 3 - SQF Level 3 Food Safety Certification
Excalibur Seasoning: Part 3 - SQF Level 3 Food Safety Certification
Learn about Excalibur Seasoning and why you should trust them to blend your seasonings. In part 3, you'll get answers to frequently asked questions about Excalibur Seasoning's SQF Level 3 Food Safety Certifications. Watch the video, read the highlights here, and then post your comments or questions below.
In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about Excalibur Seasoning’s SQF Level 3 certification, organic, and food safety certifications
What does SQF stand for?
Safe Quality Food
What is SQF certification all about?
An insurance policy for the customer, that the product that comes out of the Excalibur Seasoning facility is a safe food product of the utmost quality and is safe for food consumption. It falls under a GFSI umbrella (Global Food Safety Initiative) which ensure that with their SQF Excalibur products can be sold anywhere in the world and the SQF certification is recognized as a global standard.
What else does it mean to be SQF Level 3 certified?
Documentation! Everything is documented, as far as what goes into a seasoning blend, all inputs are lot coded and documented. From a traceability standpoint, if a customer has a recall, Excalibur can isolate that recall versus having a customer have to recall thousands of pounds of product, or minimize the recall as much as possible, based upon what input went into the product.
What other certifications does Excalibur Seasoning have?
They are Organic certified and Kosher certified. On the organic side, they continue to get more and more requests and they can develop new organic blends, but they also already have an established catalog of organic blends available.
Is there an auditing process to be SQF Level 3 certified?
Yes, and it must be completed by a 3rd party auditor. That auditor comes into the Excalibur Seasoning facility and grades their facility and manufacturing process.
What grade has Excalibur received during their SQF Level 3 certification?
Excalibur has never received below an “A” grade (90% or above) on their certification. And, historically, they’ve been in the high 90’s. So they are a top of the line, grade A, SQF Level 3 facility.
What if you fail an SQF audit?
If you fail an audit, you are no longer certified, and don’t simply step down to the next available grade or level. So for Excalibur to receive a continual A grade at the SQF Level 3 certification means that they are maintaining that high level of documentation and food safety protocols on an on-going basis. Excalibur has never even came close to not meeting their grade and maintaining their SQF Level 3 certification.
Is Excalibur Seasoning focused on quality and safety, or just quickly putting out a low-cost option?
Excalibur Seasoning is highly focused on producing a safe and high quality product. As exemplified by their commitment to maintain an SQF Level 3 certification, they will never be a low-cost provider. Based upon their specifications and SQF certification, and regulatory requirements, they have added a ton of staff and man power to maintain their certification and produce high quality products.
Why would you not want a low-cost provider?
Low-cost providers are typically using the cheapest materials available for inputs into their products, and the cheapest is not always the best. You do get what you pay for, and if you are buying the cheapest thing available, there is probably a reason for it. The cheapest is not always the best.
What kind of value is there in Excalibur Seasoning products?
For what Excalibur Seasoning offers, their certifications, their customer service, and the specifications required in their raw materials, they are a bargain in the industry when comparing their total package and price for what you get when you are buying an Excalibur Seasoning product.
Where can more information about SQF certification be found?
You can visit the SQF website at www.sqfi.com, or contact us here on the Meatgistics site or at waltonsinc.com if you have any further questions about the Excalibur Seasoning products and their food safety certifications.
@scottwaltner i too used to have that same problem until I made my mix about 30 percent fat added non fat powder milk for a binder and mixed till it gets good and sticky and then the rest cooking temp and water shower @ end.
@parksider I am using fibrous casings and soaking in warm water for alt least 30 minutes. I mixed the meat, 20 pounds for about 12 minutes. The casings were tight when I was stuffing them. I was processing at 125 for 1 hour, 140 for 1 hour, 155 for 2 hours and 170 until the internal was 165. I water bathed them, forgot to hang them over night, but just put them in the refrigerator. I didn’t take the internal temp after I water bathed them.
The outside of the sausage does not appear fatty and the flavor is great.
Ive been wrong many times before lol! But i dont feel like it would turn out super good unless you found a seasoning mix that would blend well with the bacon taste which might take some nasty sticks to figure it out. Possibly willies snack stick from waltons might be ok… if you do this please let us know how it turns out. Commercially seems like a bit of a bad thing, the cost of bacon/pork fat is huge. Profit margin would be horrid!
@scottwaltner i agree with parker on a few things. You always need to soak your fibrous summer sausage casings for sure! At least 30 minutes if you got time. Also you dont want the casings to stick too much to the meat either though. Fine line there. I think maybe you need to mix the meat longer for that protein extraction would be the main thing. Also you want to stuff those casings about as tight as you can with out exploding, but those casings are tough. What temperature is the summer sausage after cooling them down?
I want to make fresh not smoked nitrate free Hot Dogs. After stuffing I am hot bathing them to 160. These are all beef I must add. What can I use to keep the color so they don’t end up grey looking and have that nice pink color?
Very similar process. Try dividing the spice into 1/3’s. Rub 1/3 on each day for 3 days. Yes it’s very thin, doesn’t take much. Local hardware store had crocks on sale so i got 2. I rub, and rotate each day.
After day 3, rotate each day for 5 more days. If it’s cold out i leave on the floor in my garage, if not it goes in the fridge-great either way just depends on weather.
Hang one day-i never rinse. Cold smoke (100F) for 6 hours. rest overnight, cold smoke for 6 more hours. Rest overnight.
I like mine to be a deep cherry color, that’s how i determine when to stop smoking. If it’s not that rich cherry color, smoke it more! Then rest it for 3 days and slice. We slice it on a slicer so i get super thin slices. Uncle Cecil said slice it thin enough that you can read the paper through it!
One tip-Walton’s has the little drying pouch that’s in the store bought jerky, They are cheap and make it last forever in the fridge or freezer. I also vacuum seal to 98% with the chamber vac or it get too hard. Here is a pic of what I’m looking for. The fellas have named this George Washington Jerky. It was the only way i could explain it to them before i made it. Told them we were going VERY old school, and now they love it!