Seasoning & Additives 101 - Why We Recommend Excalibur Seasonings

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    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 for Excalibur Jerky Seasonings

    Shop for Excalibur Summer Sausage Seasoning

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Recent Posts

  • D

    @newbe … Afternoon… Keep the meat BELOW 40 degrees F… Bacteria is growing while the meat is warming up… then again when cooling down… The LAST thing you want or need is a batch of meat that has been warm for an hour or longer… One good way to do that is double bowl the meat… Ice in the larger bowl and the smaller bowl, with the meat in it, on ice… You don’t want your family to get food poisoning… Dave

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  • P

    I do it all the time. Still remember my mom saying it’s not a good idea. I’m sure if you are buying a nice steak and intend it eat it as a grilled T-bone you might notice some flesh cell break down (texture change). If you are going to use it in sausage you will not notice any difference. Made brats last night. Once frozen pork and elk. Refroze the brats. I do it time and time again.

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  • E

    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.

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  • K


    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??

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  • K


    Sounds reasonable. Thanks for your input. Pulling the meat at 152 will make a big difference I bet! Thanks again.

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