Excalibur Seasoning: Part 5 - Excalibur Manufacturing Process & Facility


  • Admin

    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.


    Shop waltonsinc.com for Excalibur Seasoning





Recent Posts

  • M

    In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage

    read more
  • @KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!

    The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.

    For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.

    Anyone else have thoughts?

    read more

Recent Topics

Popular Topics

12
Online

1.8k
Users

597
Topics

2.0k
Posts


Looks like your connection to Waltons Community was lost, please wait while we try to reconnect.