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The dilemma facing pioneer mountain cooks was how to keep freshly butchered meat from spoiling without refrigeration. Hogs were butchered in the late fall when the temperature was down around 33 degrees, and while the meat was fresh, it was salt cured. The next spring any leftovers would be smoked under a fire of green hickory or peppered. Sausage was packed in the intestines of the hog, tied off and also hung in the smokehouse for curing. Salting, peppering, and smoking protected the meat from spoiling and from insects. Today it's that salt, pepper, and Smokey flavor that we love in our ham, bacon, and sausage even today.
Try some, and we think you will also agree.
All of our products now have a Web ID # for easier ordering.
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Apple Bacon 1 lb.: #SMO001 All natural Apple smoked bacon that comes in a 1 lb. package.
$6.29 Pkg. |
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Ham Grenades 3 lbs: #SMO002 A coating of apple pie spice and cinnamon before smoking gives this small ham it's big flavor. This popular new ham is great for breakfast as well as dinner. $16.99 Pkg. |
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Miesfeld's Wieners 28 oz.: #SMO003 All natural casings and all meat.
$7.99 Pkg. |
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Pepper Coated Bacon 1 lb.: #SMO004 All natural smoked bacon coated in Pepper that comes in a 1 lb. package.
$5.99 Pkg. |
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Regular Bacon 1 lb.: #SMO005 All natural smoked bacon that comes in a 1 lb. package.
$5.99 Pkg. |
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Snack
Bologna 1 lb.: #SMO006 1 lb. package of all natural smoked snacking Bologna.
$4.59 Pkg. |
CHEF DON'S
GOURMET CORNER
Try some of Don's
Great Recipes.
