Excalibur Seasoning: Part 8 - Documentation & Allergens


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    Excalibur Seasoning & John Brewer

    Excalibur Seasoning: Part 8 - Documentation & Allergens

    Learn about Excalibur Seasoning and why you should trust them to blend your seasonings. In part 8, you'll get answers to frequently asked questions about how Excalibur Seasoning handles allergens, plus information on labeling and documentation. 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 how they handle allergens, labeling, and documentation.

    How does Excalibur Seasoning handle documentation?

    A lot of their documentation is handled in their SQF Level 3 certification and compliance. SQF is all about documentation. Every input and output for a seasoning it logged, assigned a lot number, and is tracked. For more information on Excalibur Seasonings SQF Level 3 certification, visit https://meatgistics.waltonsinc.com/topic/196/excalibur-seasoning-part-3-sqf-level-3-food-safety-certification and watch Part 3 of our Excalibur Seasoning mini-series with John Brewer for more info.

    What is the blue label that is on some of the Excalibur Seasoning packages?

    It simply identifies that there is an allergen in that product. The blue labels are Excalibur’s way of specifically being proactive towards the possibility of a recall. Most recalls by a meat or food processor occur due to the failure to list an allergen on the label, or an allergen gets introduced where it shouldn’t. USDA inspectors love the blue label because allergens are required to be separated in a meat processing facility from the rest of the raw materials and inputs. The blue label allows the customer to identify allergens quickly and USDA inspectors to quickly visualize if a processor is adhering to proper storage of seasonings and allergens. It is a food safety initiative, that helps make things easier for a processor to separate allergens from the rest of their raw materials.


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Recent Posts

  • W

    I believe the recommended curing time is 12 hours but can I go less than that? I was expecting my order to be here tonight and it won’t be here till tomorrow morning now.

    I was going to mix up my batch of jerky tonight but will have to do it tomorrow on my lunch break. Just wondering if tomorrow evening would be long enough to let the meat cure.

    Thanks,

    Weston

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  • M

    Your recipe calls for 1. Sure Cure, 2. Sure Gel Meat Binder, and 3. Smoked Meat Stabilizer. I have all but the Sure Gel Meat Binder. Can I get by without using this? Second question- Is Excalibur’s Cure Excellerator the same as Sure Cure?

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  • @andyman Great question, Carrot Fiber holds up to 26 times its weight in water, and while the 80 oz is still well inside that I have never done that before. I max out (even with Carrot Fiber) at 64 oz which is 2 qts. My only fear with doing 80 is that it might take a lot longer to cook as it will have more water content that will be trying to evaporate. Most of that water should be bound up in the carrot fiber though so it wouldn’t really be available to be cooked out. Hmmm, my recommendation, to be safe is to stick with 64 oz of water.

    Now, as to should you add more seasoning, some people will taste the difference if you did not add additional seasonings and some (most) will not. Your water and your seasoning is technically part of your meat block (anyone who is reading this who doesn’t consider this don’t worry!) so adjusting your meat block to include your water is sometimes done. If you do decide to add more spices or seasonings I would add aromatics and things like Rosemary and Basil, don’t add more salt as that is formulated specifically for the meat block.

    Hope this helps and if you do decide to go with 80 oz of water then I would be very interested in the results!

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  • D

    i use denuded round. higher cost, less waste, cleaner eating

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  • @twigg267 I did a meatgistics university article on this topic, you can view it Jerky 103 - Best Cuts For Jerky and read the article! Let me know if you have more questions beyond what is available there!

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  • A

    @jonathon I enjoyed this line of questions and comments, it made me think. Here is my related question: Assume I use 25 lbs. of meat to make summer sausage and add one package, 4 oz., of Carrot Fiber and 80 oz. of water. The ratio is 20 times the weight of water to the weight of CF. In other words, I am adding 5 lbs. 4 oz. of water/CF paste to my meat dough. Should I adjust the amount of salt and spices, I add to the dough? I am concerned that the flavor will be weaker if I don’t add spices for the new total, 30 lbs. curious as to what y’all thinking.

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