• 3 Votes
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    Joemy96 cure #1 and Sodium erythorbate

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    how would i adjust cooking time if the low setting on my smoker is 150 Deg?

  • Grilling Steak Tips

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    Sous Vide is the only way we cook steaks. There is no more perfect way to get the proper internal temperatures in a fine ribeye. Put meat in a zipper bag full of seasonings, and squeeze out the air.
    Even a tough ribeye is tenderized by leaving it in the controlled water temperature a little longer.
    1 hour for a USDA prime, 2 for choice and 3 for grass fed at 129 degrees.
    We finish the steaks in a hot cast iron skillet with some bacon and sausage drippings left over from breakfast. Zero grey meat under the surface of the steak.

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    Excalibur Seasoning & John Brewer Excalibur Seasoning: Part 5 - Excalibur Manufacturing Process & Facility

    Learn about Excalibur Seasoning and why you should trust them to blend your seasonings. In part 5, you'll get answers to frequently asked questions about Excalibur Seasoning's actual manufacturing facility and processes. Watch the video, read the highlights here, and then post your comments or questions below.

    Summary

    In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about where Excalibur Seasoning is located, what makes their manufacturing process unique, and what is new at their facility.

    Where is Excalibur Seasoning located?

    Pekin, Illinois
    https://goo.gl/maps/tJAVEeG9dtp
    http://www.excaliburseasoning.com/

    What is unique to Excalibur Seasonings manufacturing process?

    Their SQF Level 3 certification and the level of consistency, quality, and care that gets put into producing each and every product.

    What is the Excalibur Seasoning manufacturing process like?

    Everything that Excalibur Seasoning produces is subject to their SQF Level 3 certification. All inputs and outputs are lot coded, AND each batch and lot is compared to the previous batch and lot to check for consistency, taste, and visual accuracy so that is always exactly the same. Consistency, taste, and quality is of the utmost importance in their manufacturing.

    What is happening with Excalibur Seasoning’s latest expansion?

    One of the biggest reasons that Excalibur Seasoning decided to expand was to expand their storage capabilities.

    What is Excalibur Seasoning’s lead time on orders?

    7 days. Each order is produced and manufactured as they are placed. Seasonings don’t simply get pulled off of a shelf, but they are all made-to-order. This is changing slightly on some of their fastest selling items because of their latest expansion, and certain SKUs will have some pre-made seasonings held in stock so that some orders and seasonings can receive next day shipment.

    How many items will be added to Excalibur’s “Quick Ship” items?

    100+ SKUs will be available for next day shipment instead of the typical 7 business day lead time.

    When will the new facility be ready?

    By the end of October 2016, the new facility should be done, and the beginning of 2017 inventory should be built up and everything fully operational.

    Shop waltonsinc.com for Excalibur Seasoning
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    Thank You everyone. It is working now.

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    glen
    Interesting, something to think about trying next time.
    Thanks!

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    For mixing meat for sausages to be put into casings, I usually go for 1.3% or less per pound of meat. The casings seem to retain a lot of salt even if well rinsed, plus if you’re using spice “mixes” there is usually added salt in those as well, such as “chili powder”, etc. The salt content can really add up and become a killer. I’m all for low-sodium, but there is a minimum that needs to be in there for the overall flavor.

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    Jonathon Tubed Natural Sheep Casings. Have you thought selling those in smaller quantities?

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    Excalibur Seasoning & John Brewer Excalibur Seasoning: Part 6 - Why Use Excalibur Seasoning?

    Learn about Excalibur Seasoning and why you should trust them to blend your seasonings. In part 6, you'll get answers as to why Excalibur Seasoning is better than other competing companies and what makes them special. Watch the video, read the highlights here, and then post your comments or questions below.

    Summary

    In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about Excalibur Seasoning and what makes them better than the competition and why someone should buy from Excalibur Seasoning and Walton’s.

    What make Excalibur Seasoning better than the competition?

    One of the main things is Excalibur Seasoning’s SQF Level 3 certification. That certification ensures that their seasoning is the safest and highest quality product available. Another thing is their superb level of customer service. When you call Excalibur, or Walton’s, you get an actual person on the phone, either a customer service representative or a salesman and not a machine or recording. They are also knowledgeable in the entire product catalog across the entire gamut of products. Excalibur and Walton’s both deal with customers ranging from the small home processor up to some of the largest meat processors and grocery stores in the industry. We provide sales and service for our customers, provide programs and training and not just a single product or sale. When a customer needs us, we are there to provide help and support, and not simply a one-time sale. The level of customer service is second to none.

    What sets Excalibur Seasoning apart from various competitors?

    Development capabilities and R&D are huge identifiers that separate Excalibur from other companies. They are very on trend as to what’s in the market place, what is selling in the regional and global aspects of the market. Relating to everything from sauces to seasoning blends to marinades, there are so many different categories that Excalibur carries a high level of expertise in.

    How does Excalibur come up with so many unique flavor profiles?

    They have a separate R&D lab, or as they call it, the Excalibur Innovation Center, that is constantly reviewing what’s popular regionally and globally. They don’t rule anything out on the development side, as either too wild, or too hard to develop. Even things like Chocolate Chili Flavored Bratwursts and Gummy Bear Bratwursts are two recent additions to the Excalibur product catalog that were created by the Excalibur Innovation Center.

    Why do customers continually come back and buy from Excalibur Seasoning?

    New flavor profiles is one of the top reasons. R&D plays an important role and every year at the trade shows, Excalibur always has something new and exciting to showcase. Customers can always find new, interesting, and trending flavor profiles from Excalibur Seasoning.

    Shop waltonsinc.com for Excalibur Seasoning
  • Jerky Making Equipment - Jerky 102

    Pinned Jerky
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    Chef said in Jerky 102 - Equipment Needed To Make Jerky:

    bocephus FOMO - fear of missing out. People just can’t resist seeing just who is calling or who is texting. They need a life. Frankly, I believe that the quality of life and of family has diminished over the years. H ell, Families don’t even sit down to a meal together anymore.

    SO much for progress

    FOMO is definitely one thing. Fear of disappointing is another. People now believe that they are entitled to instant results and gratification. They call (no answer), leave a voicemail, send a text (2 seconds after leaving the voicemail) and then track you down. I’ve had people in my life call/text/email repeatedly. When I finally reach back and question the behavior their reply was “out of concern for me”. What a bunch of crock!!! It is because they grew irritated at being “IGNORED”. Again people feel entitled to Instant Gratification.

  • Jerky Making Tips

    Tips & Tricks
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    Properly Made Jerky Jerky Making Tips

    Jerky, whether it’s made from beef, venison, or any other type of wild game, is a great way to make sure you always have a healthy snack around. Read this article to see 5 easy tips to make sure your homemade Jerky comes out amazing!

    Freshly Sliced Meat

    # 1. Make sure your equipment is clean
    This is an obvious one, but it is one that many people overlook, and it is especially true if you are using wild game. If you have dirty equipment or processing area, bacteria will grow on it. Bacteria then gets into your meat and starts spoiling it. You can kill the bacteria, but you can not fix spoiled meat by cooking it. Some of the bacteria associated with spoiled meat can reproduce incredibly quickly, doubling their numbers in under an hour.

    Jerky Grain

    # 2. Cut Cold and Against the Grain
    If you have ever tried to slice warm, uncooked meat thin, then you will appreciate the necessity of slicing your jerky meat when it is still a little frozen. Even if it has some ice crystals in it, that is still better than trying to cut it when it is warm. Also cut against the grain, this will make finished jerky that is much easier to chew, which will in turn feel more tender. Aim for pieces around 1/4" thick, if you have a good deli slicer, this is the perfect time to use it.

    # 3. Air flow is very important
    If you don’t have a dehydrator, then you can dehydrate your jerky in the oven, but you need to make sure it has the correct amount of air flow. The easiest way to do this is just to crack the door. We recommend using a combination of an over and a dehydrator; start it off in the oven and then move to the dehydrator once the meat has reached 160°F. Most dehydrators will not get your meat to 160°.

    # 4. Use a pre-packaged seasoning
    I know a lot of people want to use the family recipe, but companies like Excalibur are around for a reason. They spend years perfecting their seasoning and spice blends to ensure that they have the correct amount of salt, spices, and cures to give you the best possible product. They have a large variety of jerky seasonings, with everything from the classics like Colorado Jerky seasoning to Habanero Lime!

    # 5. Marinate overnight or vacuum tumble for 30 minutes
    Once you have sliced your jerky and used the correct amount of seasoning, you need to make sure that you let it marinate for the appropriate amount of time. Usually 12 hours or overnight will allow the cure to penetrate and keep the meat safe through the dehydrating process. If you have a access to a vacuum tumbler, then you only need to let it vacuum tumble for about 30 minutes; this is because the combination of being under a vacuum and the impact energy from the tumbler will pull the muscle fibers apart and let the cure penetrate much faster.

    So there are 5 good tips to keep in mind when making Jerky! If you have questions on what might be causing a specific problem for you, leave us a comment and we will get back to you. Or you can always follow me on here and send me a private chat if you’d prefer to not post your question so everyone can see it!

    Shop waltonsinc.com for Dehydrators Shop waltonsinc.com for Jerky Seasonings Shop waltonsinc.com for Sausage Seasonings Shop waltonsinc.com for Meat Additives Shop waltonsinc.com for Grinders Steak and Roast Rub Excalibur's Colorado Spicy Jerky Jaccard Tenderizer Slap Tenderizer
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    John Belvedere I have used them too, they are Great!

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    Sausage Casing Tips for Stuffing Fibrous Casings
    Stuffing Summer Sausage Pre-Stuck Casings PREP-WORK FOR STUFFING FIBROUS CASINGS

    Fibrous casings are the most popular choice for making summer sausages and some other larger-diameter sausage-like products. They are made from a paper product and are generally easy to work with, but here are a few tips to make sure you are making the best product possible.

    First, make sure your fibrous casings are soft and pliable before you attempt to stuff them. They need to be soaked for 30 minutes at 90-100°F to soften them up. Choose the largest stuffing tube or horn that you have that your casings will fit over; with larger fibrous casings, this is generally your largest stuffing tube. Doing this will allow your casing to stuff evenly and prevent swirling inside the casing, which can cause an odd appearance when you slice your summer sausage.

    WHAT TO EXPECT FROM STUFFING FIBROUS CASINGS

    Since Fibrous casings are so strong, blowouts really are not a major concern here, so feel free to stuff the casing until it is smooth and full while minimizing backflow. Backflow is when sausage comes back up around the tube before going into the casing; so make sure you are holding the casing on tightly and near the end of the tube.

    As you are stuffing your fibrous casing, make sure that you leave at least a few inches at the end of the casing so you can clip it closed with Hog Ring Pliers, a Bag & Casing Clipper, or a Max Pac Stapler. Twist the end of the casing as tightly as possible and place your hog ring or staple as close to the meat as possible to keep the meat tightly in the casing.

    MORE INFORMATION ON HOW TO STUFF FIBROUS CASINGS

    Now, most of the fibrous casings that we sell are prestuck, which means that small holes are already present along the casing. This allows for the pressure to bleed out during the cooking process and for the casing to form tightly to the meat. If you purchased one of the few fibrous casings that are not prestuck, you will need to get something like a sausage pricker and make some holes up and down the summer sausage.

    The casings already have a loop of string on the opposite end to hang it in a smoker, so your hog ring will be responsible for keeping the casing closed while the weight of the meat is pushing down on it, so make sure it is as tight as you can make it.

    One other thing to make note of here, even though it is not technically part of the stuffing process, if you do not run a shower cycle or an ice bath to cool your sausage down, the casing is going to stick to the meat when you try to peel it. If you have run an ice bath and it is still sticking when peeling, try putting it in the fridge overnight; that will often allow the casing to peel away cleanly.

    Shop waltonsinc.com for Fibrous Casings Shop waltonsinc.com for 11 lb Sausage Stuffer
  • Search function

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    Jonathon by the way your request a catalog is broken.

  • Fiberous Casings

    Suggestions & Feedback
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    I usually hold in the fridge for about 12 hours. Stuff in the evening and fire the smoker up the next morning.

  • Web Site Strangeness

    Report an Issue
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    Chef That is crazy. Mine have slowed down at times, but still getting updates. I wish I could figure out a solution for you, but a whole lot of folks are a whole lot smarter than I am, so I am surprised that you are still having that issue. That is wild.

  • 2 Votes
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    TripleG
    To start, the premixed cures that Walton’s provides are quick and easy. This is a nice video showing how. Since Walton’s went to all the great effort making this video, and sells these premixed cures, I don’t want to post something here which hurts that business 😉
    Might reply elsewhere.

  • 1 Votes
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    Injected and Smoked Turkey Smoked Turkey Injection - How to Inject Your Turkey with Soluble Seasoning What Is Injected Turkey?

    An Injected Turkey is simply a fresh, uncured, and unseasoned Turkey that you will marinate with a soluble seasoning by injecting it directly into the meat and muscle of the turkey. Marinating will give you a more flavorful turkey, and since you are injecting the seasoning directly into it, you do not have to let it wait as long, and it will be a juicier bird as well.

    Meat Block

    15 lb Fresh Turkey

    Additives

    Soluble Turkey Seasoning
    Rosemary Basil and Thyme Rub

    Process

    We are going to inject it with Soluble Turkey Pump, and then we are going to rub the outside with Excalibur Seasoning’s Rosemary Basil and Thyme Rub. We recommend using one of the soluble seasonings from Excalibur Seasoning because the particle size of the seasoning is small enough to dissolve in water and more uniformly dispersed when injected into meats. For the Soluble Turkey Seasoning, the recommended usage is to dissolve 3 lb of the seasoning in 5 gallons of water for a 20% pump. A 20% pump means we are adding 20% of the weight of the meat in the injection. So because this turkey weighs 15 lbs, we will need to inject 3 lbs (or 48oz) of the marinade. It is always better to have more rather than not enough, so we are going to use 0.6 lb of seasoning to a gallon of water, which will give us 8.6 lb of injection, and inject 3 lb of that into the turkey. Just like with the cured turkey, we are going to inject it and then cover it in a 50% strength solution to let it marinate overnight so it picks up all of the flavor it can. To create our cover marinade, we are going to use 0.3 lb of seasoning and 1 gallon of water. Also, since this seasoning already contains cold phosphate for moisture retention, we do not need to add any more.

    To do this properly, we will need an injector, a scale (to measure how much of our mixture we have injected), a meat tray or lug, and a large container to store the turkey in. We also like to use the Stark liners as they make everything, especially cleanup, a lot easier. All of these items and more can be found at waltonsinc.com.

    Before we start, there are a few important things to consider when preparing your injection. The water needs to be potable, so very low microbial levels, and it shouldn’t be “hard” water. The best way to do this is to buy distilled water from the grocery store, or you can let your water sit out overnight in a cooler to allow any chlorine to gas out or evaporate.

    Injecting

    We recommend doing an 8-point injection, with 4 injection points on each half of the turkey. Start with the turkey lying flat on a counter or cutting board and on its back with the bottom facing you. Your first injection will be in the middle of the breast and angled down towards the top of the turkey (repeat this injection on the other breast). Injection number 2 will be parallel to the counter, through the middle of the breast, towards the top of the turkey (repeat on both sides of the turkey breast). The third and fourth injection points will be into the drumstick and leg and then inject into the thigh muscle (again, repeat to inject both halves of the turkey). That gives us 4 injection points on each side of the turkey, for 8 total injection points. Since this Turkey was 15 lbs, we want it to weigh at least 18 lbs after injecting, thus hitting our 20% pump goal.

    Now we are going to let this sit in a fridge overnight to let the injection disperse as evenly as possible and to get the most flavorful turkey possible; however, if you don’t have the time to hold it overnight, you can go right to the oven or smoker at this point.

    Rubbing Turkey

    Now that our Turkey has been injected and marinated, we are going to add some extra flavor by rubbing it with Rosemary Basil and Thyme Rub all over the outside. This should give it a nice fresh herb taste to go along with the injected seasoning.

    Note

    Most Turkeys still come with a pop-up timer; our best advice is to ignore this thing completely. It has ruined more Thanksgiving dinners than drunken relatives. You want to use an actual digital thermometer to check the temperature of the turkey.

    Thermal Processing & Smoking

    Stage 1 - 120° F for 30 minutes
    Stage 2 - 135° F for 2.5 hours
    Stage 3 - 160° F for 30 minutes
    Stage 3 - 190° F until internal meat temp of 165°

    Wrap up

    Injecting and then smoking your Turkey at home is a simple and easy way to make sure you have a great-tasting and looking turkey! The only thing you really need to do this is an injector, though the marinating buckets, Stark Marinating Liners, and a smoker to make it easier and give you a better-finished product.

    Additional Tips If you want to rub the seasoning both above and below the skin, that can give you a better taste. To do so, you carefully separate the skin from the muscle by slowly working your hands (starting from the cavity side) between the skin and the breast meat. Allowing the turkey to marinate in a 50% strength solution overnight will make sure your seasoning evenly distributes inside the muscle Watch WaltonsTV: How to Inject Your Turkey with Soluble Seasoning Shop waltonsinc.com for Injectable Seasonings Shop waltonsinc.com for Injectors
  • Choosing and Using a Steel

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    Choosing and Using a Steel

    Not all Steels are made for the same purpose, some are going to realign your knives and some are going to allow you to resharpen your knife. Learn how to choose and use the best steel for your needs.

    Meat Hacks

    Why Use a Steel?
    First things first, let’s talk about the purpose of a steel and why and when you should use one. A regular or polished steel, which is what most people have, is not going to sharpen your knife; it functions as a re-aligner for the edge of your knife. No matter how careful you are with your knives, as you use it the edge of it will start to push one way or the other, and a steel can be effective in pushing that edge back to center to give your knife a better edge. So, when should you use your steel? As soon as you think you notice that it might not be cutting as cleanly as it was. If you wait at all past that point, then you have waited too long! For a steel to be effective it has to be used often! If you aren’t someone who is going to use a steel very often, then save your money and buy a real sharpener instead!

    You want to make sure that your steel is at least 2 inches longer than the knife you are going to use it on. We are going to go over two different techniques for using a steel. The first is the best way for beginners to become comfortable with using a steel. You will ground the tip of the steel onto a cutting board, then take your knife and place the edge of the blade near the handle at the top. Pull down while sliding the knife back so that the entire length of the blade comes into contact with the steel. You will want to try to maintain a 15-20° angle when you are doing this; try to think of removing the bark from a branch without cutting the wood underneath, this is an easy way to be in the 15-20° range. Once you have finished a stroke on one side, do the other, remember the goal here is to push the edge of the blade back to the center, so doing three on one side then three on the other is not going to work. For a simple touch up 3-5 passes a side should be enough. An alternate technique is to hold the steel horizontally across your body and then with your other hand work the knife from the tip of the steel towards the handle in the same motion as above. Make sure you move only your wrist on your knife hand, this way the tip of the knife should not be able to reach your hand holding the steel. Either technique you decide to use, remember to select a steel longer than the knife and to keep your fingers behind the hand guard on your steel for safety!

    If you have used a regular or polished steel and your knife is not cutting any better then it is time to move on to a diamond cut or multi-cut steel. These have an abrasive surface and will put an edge back on some knives. To use these types of steels, follow the same process as above, but make as many passes as needed until you have the desired edge on your knives. This type of steel is not going to work on an extremely dull blade, if you have tried a diamond and multi-cut steel and it is still not cutting as cleanly as you like, then you need to use an actual sharpener like the Tru-Hone. The Tru-Hone is a commercial-grade sharpener that can put a razors edge on even the dullest of knives, but most people will not have access to or want to pay for this type of sharpener. You can always send your knives into Walton’s and for a small fee we will sharpen them for you!

    So follow the above tips to keep your knives working well for you in the kitchen. A sharp knife is an essential tool in the kitchen and having one will make your cooking experience much more enjoyable! Remember, sharp knives do not cause accidents in the kitchen, dull ones do!

    Subscribe to WaltonsTV

    Make sure you subscribe to WaltonsTV and remember to tap the bell next to the subscribed button to get notified about all new videos, plus like and comment on this video, and visit waltonsinc.com and meatgistics.com to find Everything But The Meat!

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    Shop waltonsinc.com for Steels Shop waltonsinc.com for Boning Knives Shop waltonsinc.com for Chef’s Knives Subscribe to WaltonsTV on YouTube
  • Beef snack sticks smoke temp

    Features + Tips
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    Thank you all for the advice, I will try another small batch. After reading more posts on this site I will first try more humidity in my smoker, hopefully this fixes the problem of my IT from stalling out. If this does not work I will either try the hot water bath method after I have packaged the sticks or just put them in my oven.