Hickory chips are used to smoke all of our products. We never use liquid or artificial smoke flavorings.
Smoked Turkey, Turkey Breast, Smoked Chicken
The even distribution of our cure throughout the meat makes our turkeys and chickens moist, tender, and outstanding! Smoked poultry has a pink hue, which is a normal result of our curing process.
Peppered Turkey Jerky and Tenders
Our peppered turkey jerky and tenders are made with turkey breast meat, cured with water, salt, sugar, and sodium nitrite and then delicately smoked.
These delicious fajitas are made from chicken breasts that are tenderized with papain, and then marinated with a solution of water, salt, monosodium glutamate, jalapeno peppers, soy sauce, spices, garlic, and onion powder. Grilled onions and peppers make this a healthy, colorful specialty.
Dried Beef, Peppered Dried Beef, Beef Jerky, Hunter’s Beef
All of our dried beef products are made from the beef round. Any excess fat and gristle is removed leaving pure lean meat. Although all of these products are cured in the same way, the difference in flavor comes from the manner in which they are dried. The peppered dried beef and beef jerky are much drier than the dried beef. It takes almost three pounds of raw beef to make one pound of jerky. Be cautioned that these products will mold if they are not stored correctly.
Our juicy briskets are carefully trimmed leaving just enough fat for flavoring. They are simply seasoned with salt and pepper and slowly smoked to tenderize.
Our pastrami is made from the beef round, lightly peppered to accentuate the true beefy flavor, and then thinly sliced to enhance the bite.
Carefully trimmed from the beef skirt, the slices are soaked in our homemade marinade of papain, salt, jalapeno peppers, soy sauce, garlic, and onion powder. After smoking, they are ready to heap on a soft flour tortilla along with your favorite condiments.
Beef tenders are the same cut of meat as the filet mignon; a very tender and flavorful piece of beef.
These baby back pork ribs are carefully trimmed to our rigid specifications to ensure the tenderness you expect. Just salt and pepper are added prior to smoking, but our Texas BBQ sauce is generously applied prior to packaging.
Slab Bacon, Sliced Bacon, Canadian-Style Bacon
Our bacon is carefully trimmed and slowly cured. It is then hickory smoked causing any excess water to be removed. This results in less shrinkage when cooking. You’ll never eat store-bought again!
Hams (Bone-In and Boneless)
Our hams are plumped with cure so that the rich flavor is evenly distributed throughout. Some are hand rubbed with pepper and some honey glazed, but all are moist and lean. The average bone-in ham will yield about 90% of its original weight.
Pork jerky is made from select pieces of ham chosen especially for a lack of marbling. The jerky is lightly peppered, easy to chew and has a hickory sweetness.
Pork tenderloin is cut from the most tender part of the hog. The lean pork is seasoned and hand rubbed with pepper before smoking.