Seasoning & Additives 101 - Why We Recommend Excalibur Seasonings
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That’s what I was thinking. But wanted to see what you thought. Thanks Larry is
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YooperDog yes the side pork was cut up into strips when I got it. I coated both sides, I think it was to much. was just wondering if anyone had any suggestions.
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YooperDog Marshall I recommend cutting back on the amount used and certainly the time held as they were cut into strips, you don’t need to hold it as long as it will penetrate quicker. How much less I wouldn’t be able to recommend, it would take some experimentation but I’d start cutting back slightly and go from there.
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1oldfart When you say listed, I assume you mean basically anything on waltonsinc.com? Anything CAN be used but I’d not say everything SHOULD be used. For example, a bratwurst seasoning or breakfast sausage is formulated for fresh products, they might not have the salt content necessary to properly aid in protein extraction. That can be gotten around though by using more seasoning per lb of meat. However, there isn’t a standard equation for converting fresh to cured because the salt content is different for each seasoning, so all basically have to be figured out by making small test batches.
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Do you need to use Encapsulated citrus acid in habanero barbecue seasoning
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Smokiejoe4 I still add it with that seasoning, in fact there isn’t one I don’t add it to but I like the tang it adds. If that is what you are worried about you can either add Smoked Meat Stabilizer, which adds less of a tang, Sodium Erythorbate which imparts no tang but you need a hyper accurate scale to use this, 7/8 of an oz is enough to cure accelerate 100 lb of meat. Or, you can add no cure accelerator and hold it overnight.
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Smokiejoe4 I still add it with that seasoning, in fact there isn’t one I don’t add it to but I like the tang it adds. If that is what you are worried about you can either add Smoked Meat Stabilizer, which adds less of a tang, Sodium Erythorbate which imparts no tang but you need a hyper accurate scale to use this, 7/8 of an oz is enough to cure accelerate 100 lb of meat. Or, you can add no cure accelerator and hold it overnight.
Jonathon thanks I didn’t know if it already had it in it
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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.
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
Jonathon The link on the Conversion Chart for Pa’s Black Bull (Soluble) is broken (aka: 404 error). You could get one of your peeps to look into that issue. Thanks.
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zbigjeff Thanks I will look into it now. Edit - Got it fixed thanks!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Good job. Old habits never die. Aka: systems quality control.
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The Nashville Hot Chicken on popcorn is a solid move.
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