Get A Free Excalibur Ultimate Steak & Roast Rub Shaker!
Excalibur's Ultimate Steak & Roast Rub has achieved Gold Label status, which means that it is a top-selling, crowd favorite, and best-selling seasoning. It stands above all seasonings as simply the best. Learn how get your free Excalibur Ultimate Steak & Roast Shaker!
Get Your Free Shaker
Excalibur’s Ultimate Steak & Roast Rub has achieved Gold Label status, which means that it is a top-selling, crowd favorite, and best-selling seasoning. It stands above all seasonings as simply the best.
To celebrate its Gold Label status, we’ll be giving away a free shaker of the Excalibur’s Ultimate Steak & Roast Rub to anyone who orders $25 or more at waltonsinc.com until March 31st, 2018. Simply use the coupon code ULTIMATE18 in your shopping cart to automatically add a free seasoning shaker on any order over $25!
Post for 10% Off Coupon
Then, once you get your Ultimate Steak & Roast Rub or if you already have a shaker, you can share a picture, video, or recipe using Excalibur’s Ultimate Steak & Roast Rub and Walton’s will give you another 10% off your next order at waltonsinc.com. To get your 10% off coupon, simply visit waltonsinc.com/ultimate and choose 1 of 4 ways to share your entry. You can share a picture of the seasoning or recipe on Facebook or Instagram and tag the post with the hashtag #UltimateGoesGold, or you can upload a video of a recipe using Ultimate Steak & Roast Rub to YouTube, or you can post a photo and recipe on the Bragging Board on our Meatgistics website. And, if you share a photo, video, or recipe, we just might feature you in future content from Walton’s as well! Entries will be accepted for a 10% off coupon until April 30, 2018. 10% off coupons will be valid until May 31, 2018.
Ultimate Steak & Roast Rub is good on so many more things than just meat! We use it on many different vegetables, hard boiled and scrambled eggs and even as a salad dressing! What have you used it on that we might not have tried yet? Let us know!
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Here is a link to a website that has a handy Excel spreadsheet. It is, as it says a free non-commercial site.
As for Waltons dropping the ball, I vote they are doing a great job.
I think for all of us there are general guidelines, but unless you have a temperature and humidity controlled environment, both for the preparation, cooking (if you cook them) smoking, hanging etc, the results are bound to vary from batch to batch.
Personally, I am searching how to get my home made smoked and dry cured pepperoni to the exact texture and firmness of Margarita pepperoni from the store.
Through trial and error I have the flavor where I want it, but not the texture or firmness. I know time, temperature and humidity are all crucial, but the best I can do is in the basement and then subject to the environment that is there.
I figure as long as I am not killing anyone or making anyone sick I am making progress. Thanks Waltons for all of the great information so far.
Having said that, it would be nice to have your chart in an Excel spreadsheet.
Thanks Jonathon! One question tho! You eluded to 178 being high for a temp! Don’t you guys recommend setting the temp at 175 during the final stage to completion to internal temp? Three degrees shouldn’t make that much difference should it??
Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.
@Kinger Thanks for the information. Your process, other than going to 178, is on in my mind. The only thing I do differently is an ice bath for 20 minutes. Showering for 10 minutes, if you are running a cycle and a fan in your smoker can work, but I still think an ice bath would bring it down faster and more. Last time I did thick summer sausage it was down to 110 in 20 minutes, I also tried showering it at 2 minutes on 2 minutes off for 20 minutes and it was only down to 136 (ish) but i did not have a fan running on them.
One more thing you might want to try, if you are stalled towards the end you can finish them up by putting them in a vacuum bag (I have done then hot, right from the smoker, some condensation in the bag but it still gets a good vac) and get some water going at around 165, it should get up to temp in under an hour depending on the thickness.
@Newbe There might be some breaking down of the meat but this shouldnt cause you too many issues. I have bought pork butts fresh, then froze them then processed and froze the product again. The taste might not be the BEST possible but it certainly wont be bad.
@vjbutler no problem let us know