Custom Pork BBQ

SKU:: 4530960270

$5.99

Bulk discount rates

Buy 12 or above and pay only $5.49 each

Current Stock: 37

Quantity:

UPC:

0110729009602707

Shipping Weight:

0.50 LBS

Ship Dims:

2.25 x 5.25 x 2.25 (in)

Ingredients:

Salt, Sugar, Dextrose, Degerminated Yellow Corn Flour, Spices (Including Celery Seed, Mustard Seed), Paprika, Onion and Garlic Powder, Monosodium Glutamate, Hydrolyzed Soy Protein (Contains Salt, Caramel Color), Natural Spice Extractives (Including Paprika), Citric Acid, Natural Hickory Smoke Flavor (Contains Maltodextrin). Contains: Soy

Usage:

Sprinkle generously on all sides of meat, fish or poultry.

Description

Description

Custom Pork BBQ

Excalibur Seasoning

This versatile rub provides a nice touch of barbecue spice to bring out the best flavors in your pork and elevate them with some delicious sweet barbecue flavoring! This seasoning works especially well with pork chops, ribs, and pork steaks. Small particle size.

Features:

Heat: Mild
6.5 oz shaker
Made in the USA
Particle Size: Small

View our full Seasonings Conversion Chart to measure out smaller 1 lb or 5 lb batches with other seasonings.

Walton’s Learning Center & Meat Recipes

Visit the Walton's Learning Center for Meat Recipes on how to make snack sticks, summer sausage, jerky, hams, bacon, and many more delicious meat snacks. Meatgistics is also the place to find others involved in food and meat processing in a community oriented setting where everyone can share input and advice, plus get feedback directly from the experts at Walton's. Join in directly on the conversation in the Walton's Community section or learn about meat processing the Walton's Learning Center by asking questions or providing your own input on any conversation.

Meat Processing FAQ - Answers for Issues or Questions

Do you have questions or issues with your sausage, jerky, or cured meat processing? Walton's and Meatgistics created an FAQ Processing Document that covers the most common issues with meat processing. We included the most likely causes of the issue and what can be done to fix it or prevent it from happening when you are processing in the future!

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