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Saturday Livestream, Thai Pork & Grilleye Pro Plus Update!

Waltons Blog

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Jonathon Team Blue Admin Walton's Employee Power User Kansas Dry Cured Sausage last edited by

Weekly Blog Post - Saturday Livestream, Thai Pork & Grilleye Pro Plus Update!

Find out what's going on at Walton's and Meatgistics this week. We will have a loose schedule for soon to be released videos, what we are working on long-term and maybe a few quick tips and tricks that are on our mind!

What Videos are being released soon?

Thai Pork - Has just been released! I really like this recipe, it is easy to make and it’s tasty & impressive looking!

Meatgistics University - Meat Processing Equipment 206: Advanced Sausage Stuffers - This is a deeper dive into Walton’s Sausage Stuffers where we cover some things that we were not able to in previous videos.

Deli Meat 201: Reforming Smaller Cuts - Here we go over some of the basics and the science behind making 1 large cut of deli meat from many smaller pieces.

What Projects are we looking ahead at?

We are planning to have some 4th of July BBQ’ing videos coming out around the end of June to help give you some ideas to impress people at your neighborhood or family get together!

What’s on our Mind?

This Saturday at 11 am (CST) Austin and I will be doing our monthly livestream. You will be able to see who wins May’s giveaway and get earliest entry into June’s giveaway and sales. We will also be having a few smaller giveaways for some Walton’s Hats! Thos smaller giveaways will be available only to people watching the livestream, so if you want a hat, tune in!

Noteworthy Recent Posts

Dave R posted What to do with lamb short ribs last week. There is some good information on there about cooking lamb, not just the ribs!

Meatgistics Community

Our community continues to grow at a steady rate. In the past 7 days we have had;
20 New Users
135 New Posts
23 New Topics

New Products

It’s not a new product but GrillEye just released an update for their Pro Plus that allows you to monitor your BBQ, Grill or Smoker from anywhere that you can get an internet connection! We are doing some testing on it now but this would upgrade this from a really nice monitoring thermometer to an almost essential piece of equipment for anyone doing long low smokes!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://www.youtube.com/@waltonsinc
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Livestream 6-24
Waltons Blog • • Jonathon

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Hey guys, we are going to have a live stream here in a 10 or so minutes, join us at waltonsinc.com/live We are going over some water testing, another try on the ceramic knife sharpening and some giveaways since we missed last week! Join us if you can!
Thai Pork, Blood Sausage and Alaska Fishing Trips!
Waltons Blog • • Jonathon

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Jonathon You might be right about that! LOL
Excalibur Seasoning: Part 2 - Seasoning Storage & Quality Control
Waltons Blog • john brewer excalibur seasoning • • Austin

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Excalibur Seasoning: Part 2 - Seasoning Storage & Quality Control
This is Part 2 of a mini-series about Excalibur Seasoning, featuring John Brewer, the VP of Sales & Marketing. We asked John a few questions about storage of seasonings, shelf-life, and quality control. 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=aNb4cxrmTmE
Excalibur Seasoning Mini-Series
Many more episodes in our mini-series with John Brewer and Excalibur Seasoning are waiting to be released in the next 2 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.
Subscribe to WaltonsTV
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
In this episode we talked with John Brewer, the VP of Sales & Marketing at Excalibur Seasoning, about the storage of seasonings and we also asked some quality control questions.

What is the best way to store your seasonings?
In a cool dry place, with low humidity. Humidity is one of the biggest enemies of seasoning blends because it causes seasonings to harden like a brick and become very difficult to use. This increases more and more as you have seasoning blends with more sugar in them.

Does storing in the freezer or cooler help with shelf life?
Not really. Most of the advantage by storing in the cooler is the lower humidity and eliminating clumping and caking in seasoning blends.

What is the expected shelf life for seasonings and does that vary between spices, blends, and cures?
2 years is the most that you should store seasonings. Anything past that, and the seasoning is not longer of the same quality. If you have held onto a seasoning for 2 years, you may not be using enough of it to justify keeping around anyways.

What happens when a seasoning is held past it’s shelf life?
The seasoning loses its flavor profile or “pop” because the volatile oils that give you the taste tend to dissipate, and you lose having the same touch in the seasoning.

Is it still safe to consume past the expiration date or shelf life?
Absolutely! It just will not have quite the same taste or potency. You will not get sick from eating/using seasoning that is old.

What kinds of quality control does Excalibur Seasoning use in their process?
From Excalibur’s SQF Level 3 certification (detailed further in another video), every input is logged and lot coded, and all of those lots that are input into a seasoning blend are tracked and the resulting seasoning blend is lot coded as well. Everything is tracked, documented and logged. Excalibur has an extremely high level of detail that they put into tracking all of their products and maintaining the highest level of quality and traceability.

Does this apply to all types of seasonings, blends, spices, and cures?
Yes, the 2 year limit and same principles applies to all varieties.

How does a customer know if there is a recall on a seasoning?
In most cases, the product would never have even reached the end-user. Recalls are typically found and dealt with before the spice ever is inserted into a blend or sold to an end-user. If a recall was to happen, Excalibur would contact Walton’s, or other customers who purchased from them with details on exactly which spices or blends and exactly which Lot codes were affected.

Has Excalibur Seasoning ever had a problem with a recall?
No! To this date, Excalibur Seasoning has not had a recall due to any problem on their end. This is highly attributable to the high level of care that Excalibur takes during their manufacturing process and their SQF Level 3 certification. Quality is of the utmost importance, and Excalibur logs every input into a seasoning and tracks its usage and the controls are so tight that they simply have not had an issue. That is not to say that they never would have an issue, BUT, given the requirements that they follow and their proven track records of excellence in producing safe products, they have not had any problems to this point.

Does Excalibur irradiate their seasoning, or use irradiated ingredients?
Excalibur does not irradiate their seasonings, but the ingredients they use are already irradiated.

Does Excalibur grind their own seasonings?
No. They buy spices that are already pre-ground according to the specifications they need.
Meatgistics: Excalibur Guest Appearance, BBQ Pork Shoulder, Meat Hacks
Waltons Blog • john brewer excalibur seasoning meatgistics coupons waltonstv recipe meat hacks cold water • • Austin

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Austin Thanks for asking about the internal temp. All smokers and bbqs are a little different but the internal temp of the finished product is very important.
Meatgistics: Sriracha Pork Loin, ProSmoker, Auto Injector, Meat Hacks at WALTONSINC.COM
Waltons Blog • meatgistics waltonstv new items meat hacks coupons recipe pork tenderloin • • Austin

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Meatgistics: Sriracha Pork Loin, ProSmoker, Auto Injector, Meat Hacks at WALTONSINC.COM Watch Meatgistics EP6: Sriracha Pork Loin, ProSmoker, Auto Injector, Meat Hacks
https://www.youtube.com/watch?v=B4a2cpYNBI8
In This Episode
ProSmoker PK100
Walton’s Auto Syringe Injector
Pain Is Good Sriracha Pepper Sauce
Excalibur Asian Sriracha Marinade
Smoked Meat Stabilizer
Sodium Erythorbate
Cure Excellerator
Coupons and Savings
Use coupon code MEATGISTICS22 at waltonsinc.com to receive 15% off of all the items featured in this episode. Valid until 10/22/2016.
Subscribe to WaltonsTV
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.

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About Meatgistics

Meatgistics is brought to you by Walton's (waltons.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today. We have created Meagistics University, where we broke down meat processing into different categories and then broke it down into a class like structure. The introductory classes are 10s, the intermediate are 20s, and advanced are 30s.

About Walton's

Walton's Inc. sells meat processing equipment and supplies, including all of the Seasoning, Equipment, Supplies, Packaging, and Casings needed to make almost any type of sausage. Walton's sells to the commercial customer with a focus on the small to medium-sized processing plants or butcher shops, and directly to the hunter or processor who makes their own product at home. Whether you are a commercial or retail customer of Walton's you will be receiving the exact same seasoning and supplies, we do not have a different "line" for commercial and retail customers so that everyone can make the best sausage or jerky possible!

Saturday Livestream, Thai Pork & Grilleye Pro Plus Update!

Weekly Blog Post - Saturday Livestream, Thai Pork & Grilleye Pro Plus Update!

What Videos are being released soon?

What Projects are we looking ahead at?

What’s on our Mind?

Noteworthy Recent Posts

Meatgistics Community