Prepare, Store, and Enjoy our Products
SMOKED SAUSAGE PREPARATION TIPS:
All of our Natural Pecan Wood Smoked Sausage is slow smoked to perfection BUT NOT FULLY COOKED. When preparing our smoked sausage, always remember to cook the sausage until the internal temperature reaches 160 degrees fahrenheit. When preparing our smoked sausage on the grill or smoker, we recommend using indirect heat at a low temperature of 225-250 degrees fahrenheit, taking extra care not to over cook the sausage so the casing does not split. Don’t have enough time to fire up the grill or smoker? A traditional way to prepare our smoked sausage is to simply boil it in a pan of water until the internal temperature reaches 160 degrees fahrenheit.
BEEF JERKY STORAGE TIPS:
Both our Turkey Jerky and Beef Jerky are best stored in a dry cool place not in direct sunlight. If you decide to keep our Jerky in a baggie, simply open the baggie and allow the Jerky to “breath”. This will ensure that no moisture settles on the product and molds. Vacuum packaging our Jerky and placing it in a freezer will lock in the quality and flavor of the product for many month as well.
FRESH SAUSAGE PREPARATION TIPS:
Our FRESH SAUSAGE is NOT FULLY COOKED. When preparing our fresh sausage, always remember to cook the sausage until the internal temperature reaches 160 degrees fahrenheit. When preparing our fresh sausage on the grill or smoker, we recommend using indirect heat at a low temperature of 225-250 degrees fahrenheit, taking extra care not to over cook the sausage so the casing does not split. Don’t have enough time to fire up the grill or smoker? A traditional way to prepare our smoked sausage is to simply boil it in a pan of water until the internal temperature reaches 160 degrees fahrenheit.
BREAKFAST LINKS PREPARATION TIPS:
Our BREAKFAST LINKS are NOT FULLY COOKED. When preparing our breakfast links, always remember to cook fully the sausage until the internal temperature reaches 160 degrees fahrenheit. When preparing our breakfast links, we recommend pan searing it in a skillet with approximately 1/8 inch of water in it. Periodically stir or turn the product as to allow the breakfast links to cook evenly. Take extra care not to over cook the sausage so the casing does not split. You will notice the casing will sear and turn a golden brown color when almost ready. Always remember to check the internal temperature for doneness.
STUFFED PORK TENDERLOIN PREPARATION INSTRUCTIONS:
Our stuffed pork tenderloin can be prepared either by baking in the oven or on the grill. When baking, preheat the oven to 350 deg. F, place the tenderloin un covered in a medium sized pan. Bake until the internal temperature reaches 160 deg. F. On the grill, our tenderloins are best cooked with indirect heat at 325 deg. F. Grill until the internal temperature reaches 160 deg. F.
SUMMER SAUSAGE STORAGE TIPS:
Summer Sausage looses its freshness quickly once sliced, so it’s best to keep it for only three to five days. To prevent spoilage, store in resealable plastic bags or airtight plastic container and keep in the refrigerator towards the back, where it’s usually coldest.
STUFFED JALAPENO AND MUSHROOM PREPARATION:
Our stuffed jalapeños and mushrooms are best prepared on the grill. Simply place them on the grill away from the heat source at a medium temperature of 225-250 deg. F. When the internal temperature reaches 160 deg. F. they are ready to go. Additional cooking is fine if a crispier bacon texture is desired.
PECAN SMOKED BREAKFAST LINKS PREPARATION TIPS:
Our PECAN SMOKED BREAKFAST LINKS are NOT FULLY COOKED. When preparing our pecan smoked breakfast links, always remember to cook fully the sausage until the internal temperature reaches 160 degrees fahrenheit. When preparing our breakfast links, we recommend pan searing it in a skillet with approximately 1/8 inch of water in it. Periodically stir or turn the product as to allow the breakfast links to cook evenly. Take extra care not to over cook the sausage so the casing does not split. You will notice the casing will sear and turn a golden brown color when almost ready. Always remember to check the internal temperature for doneness.
DRY SAUSAGE STORAGE TIPS:
All of our Pecan Smoked Dry Sausages are best stored in a dry cool place not in direct sunlight. If you decide to keep our dry sausage in a baggie, simply open the baggie and allow the dry sausage to “breath”. This will ensure that no moisture settles on the product and molds. Vacuum packaging our dry sausage and placing it in a freezer will lock in the quality and flavor of the product for many month as well.
COUNTRY SMOKED TURKEY PREPARATION TIPS:
Thawing Instructions: Our Country Smoked Turkeys are frozen immediately after smoking to preserve freshness and quality. (1) If frozen, no hurry, Leave in bag and place on a tray in the refrigerator for 2-3 days (about 4 hours per pound) (2) Faster: Leave in bag, cover with COLD water for 4-7 hours (about 1/2 hour per pound.
Reheating Instructions: Our Country Smoked Turkeys are smoked to an internal temperature of 170 deg.F. To serve the whole smoked turkey hot, remove from bag, remove netting, wrap in foil and place wrapped turkey in a sealed roasting pan. Heat at medium temperature (approx. 325 deg.F) until the internal temperature reached 160 deg.F. Approx. 10-15 minutes per pound.