Excalibur Seasoning: Part 5 - Excalibur Manufacturing Process & Facility


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    Excalibur Seasoning & John Brewer

    Excalibur Seasoning: Part 5 - Excalibur Manufacturing Process & Facility

    Learn about Excalibur Seasoning and why you should trust them to blend your seasonings. In part 5, you'll get answers to frequently asked questions about Excalibur Seasoning's actual manufacturing facility and processes. 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 where Excalibur Seasoning is located, what makes their manufacturing process unique, and what is new at their facility.

    Where is Excalibur Seasoning located?

    Pekin, Illinois
    https://goo.gl/maps/tJAVEeG9dtp
    http://www.excaliburseasoning.com/

    What is unique to Excalibur Seasonings manufacturing process?

    Their SQF Level 3 certification and the level of consistency, quality, and care that gets put into producing each and every product.

    What is the Excalibur Seasoning manufacturing process like?

    Everything that Excalibur Seasoning produces is subject to their SQF Level 3 certification. All inputs and outputs are lot coded, AND each batch and lot is compared to the previous batch and lot to check for consistency, taste, and visual accuracy so that is always exactly the same. Consistency, taste, and quality is of the utmost importance in their manufacturing.

    What is happening with Excalibur Seasoning’s latest expansion?

    One of the biggest reasons that Excalibur Seasoning decided to expand was to expand their storage capabilities.

    What is Excalibur Seasoning’s lead time on orders?

    7 days. Each order is produced and manufactured as they are placed. Seasonings don’t simply get pulled off of a shelf, but they are all made-to-order. This is changing slightly on some of their fastest selling items because of their latest expansion, and certain SKUs will have some pre-made seasonings held in stock so that some orders and seasonings can receive next day shipment.

    How many items will be added to Excalibur’s “Quick Ship” items?

    100+ SKUs will be available for next day shipment instead of the typical 7 business day lead time.

    When will the new facility be ready?

    By the end of October 2016, the new facility should be done, and the beginning of 2017 inventory should be built up and everything fully operational.


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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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