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 waltonsinc.com for Excalibur Jerky Seasonings

    Shop waltonsinc.com for Excalibur Summer Sausage Seasoning


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    @Jonathon great advice, keep it simple

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  • Big John's Pizza Dough Recipe Big John's Pizza Dough Recipe

    Learn how to make Big John's Pizza Dough Recipe with Walton's and Meatgistics. Watch the video, read the guide, and then post your questions or comments below.

    Shaping the Dough Add to Baking Stone Pizza Slice Ingredients

    During one of our recent livestreams, Big John offered to give us a great pizza dough recipe. He claimed it would give me a leg up on Austin when we eventually do our pizza competition. Well, I wanted to try it so I made some pepperoni here while I was propping open the door to try to get the temp to hold at 120° and then I finished them up in our sous vide cooker.

    So his recipe called for 4 cups of King Arthur all-purpose flour but I decided to use the one specifically for pizza crusts, 2 packs of dry yeast, not the rapid rise kind, 2 tablespoons of sugar, 1 teaspoon of salt and 1/4 cup of olive oil.

    Steps for Dough

    Take the 2 packs of yeast and mix with 1-1/2 cups of warm water. Then mix the rest of the ingredients in an oiled bowl, make sure everything is nice and mixed in and then transfer to a clean oiled bowl, cover with some plastic wrap and let it sit for an hour. Then put it in the fridge overnight.

    Then the next day make another batch and mix them together, this was a tip from him that really seems to work out well! Then you can split them into batches and you can freeze them for up to 3 months but just know that he says the longer you leave them in the freezer they will not be as good!

    Cooking Directions

    Now, we are using a pizza stone so we are warming it up for an hour at 500°. I like to form the dough into a circle, now I am not perfect at this so it is more of a circle like shape than a true circle and then put it on the stone for 1-2 minutes to firm it up a little more. This will make adding the topping a lot better in my mind.

    Now add your sauce, cheese, and any other toppings. I like to sprinkle some Garlic Romano Wing Sauce onto mine while it cooks, it is very good on pizza. We have cut our pepperoni pretty thin and we will put a good amount of that on top of the cheese.

    Then lower the temp to 400 put your pizza in there and cook for about 8-10 minutes or just until the pizza dough is as hard as you like it and just as the cheese starts to turn brown in a few spots.

    Shop waltonsinc.com for Excalibur Shakers Shop waltonsinc.com for Round Baking Stone Watch WaltonsTV: Big John’s Pizza Dough Recipe



    Garlic Romano Wing Shake Spice Garlic Romano Wing Shake Spice Round Baking Stone Pepperoni Seasoning

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