Pastrami can be made using a brisket, much like corned beef. There are quite a few different ways you can make pastrami—it can even be found as a deli meat—but low and slow tends to be the winner. Be generous with our pastrami rub in order to get that mouth-wateringly robust, peppery flavor. It’s often best to let the brisket sit for a few hours before placing it into a smoker or oven.
Our own recipe, blended with salt, cane sugar, paprika, garlic, black pepper, coriander, and mustard.
Andouille is a hot French or Louisiana coarse ground sausage that can be mixed fresh or smoked. In the US the sausage is often associated...View full product details
Bologna sausage is a smoked fine ground sausage. It can be made with beef, pork, or venison or a blend of meats or poultry. Try...View full product details
Bratwurst is a traditional German sausage commonly made with pork or veal. Our own recipe, blended with salt, white pepper, celery seed, mustard, marjoram, nutmeg,...View full product details
What makes a good breakfast great? Great Breakfast sausage! Our sausage mix can be used with ground pork, turkey, venison or a combination of these....View full product details