Try these new spirit based seasoning!!!!


  • Walton's Employee

    Spirited Seasonings

    Excalibur’s new spirited seasoning line is finally available for purchase on-line! They have combined some of our favorite spirits with some bold and interesting ingredients to create seasonings like you have never had before!

    Sriracha Ginger Beer Authentic Thailand Flavors of Sriracha and Ginger bring your taste buds to life with some good background heat and it follows through with subtle notes of lemon ginger. Basically it is combining the Moscow Mule craze with the Sriracha obsession! This is also one of the stronger Sriracha flavors from Excalibur, I made some chicken on the grill with it and it was out of this world!

    Blackberry Orange Gin Melange Give your meat a nice layer of flavor with deep notes of blackberry and the sweet essence of orange. It will remind you of a nice splash of cointreau with the juniper of gin! This is quickly becoming a favorite around here and you have to try it with pork!

    Maple Leaf Whiskey This is a full bodied rub with the essense of oak barrel aged whiskey! Subtle hints of fruit and rosemary make this a very versatile little rub!

    Fig and Spiced Run CocktailA good book, a good brandy and Fig and Spiced rum cocktail, all things that can be enjoyed in front of a nice cozy fire! This is perfect for a roast or any open flame cooking you might be doing…you should probably do that outside!



    Sriracha Ginger Beer

    Tasty shaker of Sriracha Ginger Beer

    Blackberry Orange Gin Melange

    Blackberry Orange Gin MelangeShaker

    Maple Leaf Whiskey

    Maple Leaf Whiskey Shaker

    Fig and Spiced Run Cocktail

    Fig and Spiced Run Cocktail Shaker



Log in to reply
 



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

    read more
  • 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?

    read more
  • @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!

    read more
  • D

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

    read more
  • @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!

    read more
  • 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.

    read more

Recent Topics

Popular Topics

20
Online

3.0k
Users

776
Topics

2.7k
Posts


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