Seasoning & Additives 101 - Why We Recommend Excalibur Seasonings


  • Walton's Employee

    Seasoning and Additives

    Seasoning & Additives 101 - Why We Recommend Excalibur Seasonings

    Attend this entry level class from Meatgistics University by watching the video, reading the article and post any questions you have!

    Why We Use Excalibur Pre-Packaged Seasonings

    Excalibur seasonings have many qualities that set them apart from other seasoning companies, one of the main benefits is their SQF level 3 certification. Having that certification means that Excalibur has put their ingredients, their processing, and their facility through rigorous testing and retesting to ensure that they are producing the safest and highest quality ingredients possible.

    Mixing in seasoning

    Every input and output is assigned a lot # that is printed on each label and it is put through tests to compare it to previous lot #s to make sure that it measures up to the previous batches in consistency, quality, and taste. This helps ensure that your favorite seasoning will taste just as great this time as last time and next time.

    Excalibur also has a Research and Development lab that works tirelessly to perfect the seasonings that they make and to try to make improvements to their production practices to ensure excellent seasoning taste and quality.

    Excalibur has also created packages of seasoning that are perfectly designed to season specific amounts of meat ranging from 5 lb to 100 lb. These prepackaged seasonings have the correct amount of salt, spices, and seasonings to give you the best consistency, appearance and most importantly taste possible!

    Shop waltonsinc.com for Excalibur Jerky Seasonings

    Shop waltonsinc.com for Excalibur Summer Sausage Seasoning


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  • @Jonathon
    We’ll that was the first thing that came to mind the first batch i ever made. had a cold beer in hand and was sampling one and closed my eyes to savor the moment and the smoke aroma smelled just like i had a lit cigar in my mouth thus the term [meat cigars]

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  • @Jonathon Was there another thread or topic that addressed glycerine and using a vacuum tumbler?

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  • C

    @doug7777 142 degrees is a stalling point where the fat starts to render. I used to get very impatient and start cranking up the heat to get the INT to go up. That usually results in burning all the fat out of the snack sticks. Be patient. The temp will eventually start to rise again. Once it does, it will continue to do so at a steady pace. I have had snack sticks in the smoker for 24 hours or better due to having 25lbs hanging at one time. I have also had 4-5 lbs at a time in the smoker only take 4-5 hours total.

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