It is said that the best things come to those who wait. That saying couldn’t be more true in how we make our Dry Sausage. We start with the same quality ingredients as our smoked sausage, lean pork and lean beef seasoned to perfection. We then smoke our Dry Sausage with Natural Pecan Wood Logs for over 5 days. That’s right, old world style. This ensures our Dry sausage will have just the right amount of dryness with a generous amount Pecan Smoke Flavor. Available in Original, Jalapeno, and Sweet Chipotle. Old Fashioned Flow Smoked with Natural Pecan Wood Logs. That’s right, NO WOOD CHIPS.
Garlic Dry Sausage
Made with lean pork and beef and Old Fashioned Slow Smoked with Natural Pecan Wood Logs, our GARLIC dry sausage is the most popular of all our dry sausages and serves as the base recipe for all of our dry sausages.
Jalapeno Dry Sausage
Made with lean pork and beef, we start with our famous garlic dry sausage recipe then add some kick to it by adding jalapeños to make our Award Winning JALAPENO dry sausage.
Sweet Chipotle Dry Sausage
“It’s Not Hot, It’s Warm. But Sweet at First”. Made with lean pork and beef and our signature sweet chipotle ancho sauce, our SWEET CHIPOTLE dry sausage is jam packed with Old Fashioned Slow Smoked Natural Pecan Wood flavor and warmness.
Venison Dry Sausage
Our Wild Game Processing customers wanted to know what our garlic dry sausage tasted like with venison meat, so we started making our VENISON and PORK dry sausage.
Always slow smoked with NATURAL PECAN WOOD LOGS, our VENISON dry sausage opens the door to the many options available to our Wild Game Processing customers.
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.