Excalibur Seasoning: Part 4 - Private Label Seasonings


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    Excalibur Seasoning & John Brewer

    Excalibur Seasoning: Part 4 - Private Label Seasonings

    Learn about Excalibur Seasoning and why you should trust them to blend your seasonings. In part 4, you'll get answers to frequently asked questions about private labeled seasonings. Watch the video, read the highlights here, and then post your comments or questions below.

    Summary

    In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about their Private Label Seasoning Program and what the details are involved with private labeled seasonings.

    Does Excalibur Seasoning offer a Private Label Seasoning Program?

    Yes. It’s a great option for independent butcher shops, but also available and cost efficient for anyone out there with a seasoning product that they want to sell or distribute as their own private seasoning line.

    What is the minimum for private label seasoning shakers or sauces?

    No minimums if it is a stock Excalibur blend. If it is a custom blend, then it is 100lb for dry seasoning, or 150 gallons for sauces.

    Do I need to provide my own label design or can Excalibur help with the label design?

    Either is possible. If you have an existing design, Excalibur work with you to make it appropriate to fit on their product sizes, or Excalibur can help design the graphics on the whole label.

    What kind of seasoning can be private labeled?

    Any seasoning. Either an existing Excalibur blend can have the name changed and private labeled, or if you have a custom blend Excalibur can match it and re-produce it for you as a private label.

    If I do a custom blend, will Excalibur Seasoning or Walton’s share my recipe with anyone?

    Absolutely not. If you use a custom blend and give Excalibur/Walton’s the formulation, we will not share, distribute, or sell it to anyone else.

    Why would I want to use a private labeled seasoning?

    The local movement right now is very strong and not going away, and if you are a small business and you can put your name on a seasoning instead of selling or offering larger brand name seasonings, you are more likely to have customers come back and keep ordering more from you since it is a local brand they can identify with.

    What size of containers do private label seasoning come in?

    There are 7 options for sizes of containers. An 8oz shaker bottle, Small Institutional, or Large Institutional for dry seasonings, and then 12oz bottle, 2 liter “tip & pour”, 1/2 gallon round, or 1 gallon round for sauces and liquids.

    Where do I start if I want to get my own seasoning private labeled?

    Email Walton’s at cs@waltonsinc.com or call us at 800-835-2832. We will assign a customer service representative or salesmen to your account and help walk you through the process.


    Shop waltonsinc.com for Excalibur Seasoning




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  • Making Bratwurst from Jerky Seasonings

    Learn about Making Bratwurst from Jerky Seasonings with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    One of the questions we get a lot on meatgistics is if you can use a seasoning that is designed for either snack sticks or jerky to make bratwursts out of or vice versa. The answer is absolutely you can there are just a few things you need to do differently and keep in mind. First, if you are using a bratwurst or summer sausage seasoning to make jerky it might end up having a stronger taste than you are used too. This isn’t a bad thing necessarily but it is something you will need to play around with to make sure you get the taste you are looking for. The same is sort of true if you use a jerky seasoning to make a bratwurst but since in this product the seasoning will be mixed into the meat it’s not like we are going to end up with a dull tasting brat. Also, if you buy a jerky seasoning and make a bratwurst you don’t need to use the included sure cure package and if are using a bratwurst seasoning to make jerky or snack sticks then you need to purchase sure cure separately as it will not come with the brat seasoning.

    So today we are going to grinding 20 lb of meat and making brats out of them. We will be doing a 10 lb of batch out of BBQ Jerky seasoning and I am going to add some ghost pepper cheese to some of this because these are going to be eaten when I’m not around and I want them to suffer! I am going to use our new seasoning Conversion Chart which I will put a link to in the description down below that shows you how much seasoning to use by weight and by measurement per 1 lb and 5 lb batch. So for BBQ seasoning for 10 lb, I will need to do 2.5 cups 2 tbsp and 4 tsp for 5 lb of brats made from bloody mary snack stick seasoning 1/4 cup and 1 tsp.

    I am going to do the majority of the BBQ with no cheese but then I will add some ghost pepper to the last few lb just to see what it is like and I will add cheddar to the bloody mary brats.

    I am also going to be making some Bratwursts out of Bloody Mary Jerky Seasoning and I will use the Conversion Chart for that as well.

    I’ve already ground all my meat twice through a 3/8 plate. A good tip is at the end of the second grind to take a handful of meat that has already been ground twice and put it back down through the grinder, this will force the last remaining bits in the throat out through the plate so everything has been ground twice.

    Since I am making bratwurst and not snack sticks out of these seasonings I don’t need any protein extraction so I am just going to mix in the seasoning and cheese by hand.

    Now I am just going to stuff it. I am using a tubed hog casing and to load these we just need to slide the plastic sleeve on the stuffing tube, move the casing down to where it is all on the tube and then pull out the plastic sleeve. I also like the tubed hog casings as all you need to do is soak them in warm water before they are ready for use.

    They were both pretty good but I liked the Bloody Mary ones better, the BBQ was just a bit sweet. Now, we made these from Beef so it might partially be the difference in beef fat vs pork fat but I also think that with a Bratwurst you just don’t want as sweet a product as you might want with Jerky.

    So, all in all this was a success for sure. I think an important lesson to learn was that when you take a Jerky Seasoning to make Bratwurst you need to take into account what will make a good bratwurst, just because you love the taste of BBQ Jerky doesn’t necessarily mean you will love that taste in a bratwurst.

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  • Meat Hacks: Pairing Cheese With Sausage

    Learn about Pairing Cheese With Sausage with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Meat Hacks

    Pairing Cheese With Sausage
    Finding the right cheese to add to your sausage is like finding the right wine to serve with dinner, it can be daunting but when done correctly it can vastly improve the experience. I have some of my favorite Hi-Temp cheese pairings that I wanted to share with you guys. Now, everyone is different so feel free to experiment and if you come up with some you like let us know!

    Our Cheddar is the most popular cheese we sell as Cheddar is a flavor most people know and it goes well with many different flavors. I would describe this as a mild cheddar with very little sharpness to it. A good classic seasoning to use with Hi-Temp Cheddar Cheese would be Willies Snack Stick Seasoning, something a little outside the box but a great taste would be to use the Cheddar with Apple Bratwurst Seasoning. The sweetness of the Apple goes really well with the cheddar.

    Our Hot Pepper Cheese is comparable to a Pepper Jack in that it has a little hint of heat and a buttery flavor. Anyone, including children, should be able to handle this level of heat. I like using the Hot Pepper with something like Jerry’s Brat as it gives the classic taste of the seasoning just a little kick to liven it up. Try adding it to the Dill Pickle Snack Stick Seasoning to give a small but unexpected bit of spice to that seasoning. This is also a great cheese to add to any burgers are making.

    The Mozzarella is one of my favorites. It has an easily recognizable taste of pizza cheese and there is nowhere that that will be as appreciated as in a supreme pizza flavored brat. Seriously, if you like Pizza and you like brats and you haven’t tried this combination yet you need to get that on your next order! It’s also good to add when you want to cut the heat of a seasoning a little, it’s great when added to something like our Habanero BBQ Summer Sausage Seasoning.

    The Hi-Temp Swiss Cheese has a classic Swiss taste that goes well with many different flavors. The Philly Cheesesteak Brat really does well with some Swiss Cheese, that seasoning mixed with this cheese is a surefire hit. Swiss is often paired with pickled vegetables and meats and for the same reasons, it pairs extremely well with the Rueben Brat.

    The Sriracha Cheese has a really nice creaminess to it and no noticeable heat, even less heat than what is in the hot pepper cheese but what it lacks in hear it makes up for in flavor. Like the cheddar, it can go in almost anything but it is really good in Bloody Mary Snack Sticks. Or you can double up on the Sriracha Flavor and add it to the Sriracha Summer Sausage or Snack Stick Seasoning.

    Lastly, we have Hi-Temp Ghost Pepper Cheese. This is not a Cheese to be taken lightly or thrown into your mix without measuring first. I like heat and even for me, this stuff is pretty hot. Try adding it to a brat that you would not consider as spicy like a Blue Ribbon Bratwurst. Or for something really diabolical add 1 lb of this to 10 lb of Inferno Hot Bratwurst. Austin and I did this not too long ago and by the time we were done with the video I was dripping with sweat!

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    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

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    Easily subscribe to any category or topic on the Meatgistics community site by clicking the green “Subscribe” button to get an email each time a new post is made!

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