Here is our injector at work. We use this machine to inject hams, turkeys, pastramis, and ham hocks with brine to cure them. They are later smoked and sold as some of our cured product favorites. heres the link Happy Wednesday everyone!!
Reporter Goes Undercover as USDA Meat Inspector Last week, I came across this story put out by Harper Magazine by a reporter…
How Long Does Beef Age? Dry aged, Wet aged, what’s the difference? Does it really matter? Well yes and no.…
Wordless Wednesday: Fair Season Well ready or not, fair season is amongst us! We are currently working towards finishing…
