Excalibur Seasoning: Part 6 - Why Buy Excalibur Seasonings?
Excalibur Seasoning: Part 6 - Why Use Excalibur Seasoning?
Learn about Excalibur Seasoning and why you should trust them to blend your seasonings. In part 6, you'll get answers as to why Excalibur Seasoning is better than other competing companies and what makes them special. 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 and what makes them better than the competition and why someone should buy from Excalibur Seasoning and Walton’s.
What make Excalibur Seasoning better than the competition?
One of the main things is Excalibur Seasoning’s SQF Level 3 certification. That certification ensures that their seasoning is the safest and highest quality product available. Another thing is their superb level of customer service. When you call Excalibur, or Walton’s, you get an actual person on the phone, either a customer service representative or a salesman and not a machine or recording. They are also knowledgeable in the entire product catalog across the entire gamut of products. Excalibur and Walton’s both deal with customers ranging from the small home processor up to some of the largest meat processors and grocery stores in the industry. We provide sales and service for our customers, provide programs and training and not just a single product or sale. When a customer needs us, we are there to provide help and support, and not simply a one-time sale. The level of customer service is second to none.
What sets Excalibur Seasoning apart from various competitors?
Development capabilities and R&D are huge identifiers that separate Excalibur from other companies. They are very on trend as to what’s in the market place, what is selling in the regional and global aspects of the market. Relating to everything from sauces to seasoning blends to marinades, there are so many different categories that Excalibur carries a high level of expertise in.
How does Excalibur come up with so many unique flavor profiles?
They have a separate R&D lab, or as they call it, the Excalibur Innovation Center, that is constantly reviewing what’s popular regionally and globally. They don’t rule anything out on the development side, as either too wild, or too hard to develop. Even things like Chocolate Chili Flavored Bratwursts and Gummy Bear Bratwursts are two recent additions to the Excalibur product catalog that were created by the Excalibur Innovation Center.
Why do customers continually come back and buy from Excalibur Seasoning?
New flavor profiles is one of the top reasons. R&D plays an important role and every year at the trade shows, Excalibur always has something new and exciting to showcase. Customers can always find new, interesting, and trending flavor profiles from Excalibur Seasoning.
Sounds and looks great. Will be saving this one.
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 im just doing it for home hobby
@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?
@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.
@jonathon ok thanks