Excalibur Seasoning: Part 1 - John Brewer VP of Sales/Marketing Introduction


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    Excalibur Seasoning: Part 1 - John Brewer VP of Sales/Marketing Introduction

    This is Part 1 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. Many more videos will be released over the course of the next two weeks, so be sure and subscribe to WaltonsTV on YouTube or the Walton’s Blog section on Meatgistics.com to be the first to know when new videos are released.

    https://www.youtube.com/watch?v=Vc3kCKXUnWc

    Excalibur Seasoning Mini-Series

    We are so excited to begin a small mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. Be on the lookout for more episodes released over the next two weeks. There is a ton of great content waiting to be released, and you won’t want to miss a single episode. Plus, we have things like our $100 gift card giveaway going on, plus some other great coupons to be released along with the upcoming videos.

    Subscribe to Meatgistics

    Make sure you click that green Watch button on each category on the Meatgistics website, especially the Walton’s Blog section, to be notified of new posts from the community, from Walton’s, when we release new videos, and be the first to know of any giveaways, deals, coupons, and sales we having going on at waltonsinc.com.

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    Go to WaltonsTV and subscribe to stay up to date and be the first to see what’s new with Meatgistics and find news, recipes, and product reviews from Walton’s.

    Summary

    John Brewer is the VP of Sales & Marketing at Excalibur Seasoning. He has been with the company for 17+ years and has a ton of great knowledge about Excalibur Seasoning and the food industry in general. Excalibur Seasoning was started in 1986 by Jerry Hall and his son Jay Hall. Over the years, they’ve grown to become who they are today, selling to meat processors of all sizes, retail grocery stores from big chains down to small individual stores, plus many others in the food and meat industry. Walton’s is a distributor for Excalibur Seasoning and have had a great relationship with Excalibur and the guys there like John Brewer for many years. Make sure you check out the next parts in the Excalibur Seasoning/WaltonsTV mini-series to find out more information about Excalibur Seasoning, what makes their company and products the best to buy from in the industry, and learn some great tips, tricks, and how-to information, particularly relating to seasoning.





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

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  • @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!

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  • 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.

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