Whole Smoked Boneless Turkey Breast $20 small(about 2.5 lb) add $10 for sliced

Quality boneless turkey breasts are brined then smoked to perfection to make fabulous sandwiches or a small main entree. These do not contain nitrites but are slow smoked up to minimum temperature for pasteurization to occur. This process ensures safe to eat, moist and delicious turkey breast. Available in Cajun or Tuscan flavors. Packaged whole as shown or sliced and packaged for $10 more.

Dry Rub Bacon Sliced: $10/lb

A dry cure is the best method for hand crafted dry rub bacon. Image at the left is shows pork bellies getting the smoke in our smokehouse. A dry rub is the traditional method for "old timey" bacon and tastes and cooks much better than store bought bacon thats been injected or treated with liquid flavorings.

Our special blend of herbs, spices, salt, sugar and a tiny bit of nitrites (cure) is applied to the bellies and they are turned daily for a week under refrigeration. The cure is then rinsed off and the bacon is air dried, then it goes into the smokehouse for finishing. The finished bacon is then chilled, sliced and vacuum sealed ready to cook. The flavor and texture are a perfect blend of hammy flavor and chewy, crunchy goodness.

Canadian Bacon Sliced: $12/lb

A wet cure is used for our Canadian Bacon which has a unique flavor not to be found in stores. The cure contains salt, sugar, maple flavoring, other spices and a minimum of nitrites. The Canadian Bacon is made from USDA inspected pork loins and is ready to eat right out of the package.

Smokehouse Chub: $15 / 2 lb pkg

Available during cooler months of the year our special blend of ground pork and bacon trimmings are seasoned with sage and other spices then blended together followed by a 24hr cold smoke in our smokehouse. The product is minimally cured using #1 Nitrites and packaged first in 2lb cloth then vacuum packed. All pork is USDA inspected.