jacobs meat market
i brought some of our sausages out to show you. here we have our ring baloney, which is from pretty well known, our mett wurst, a little bit of beef in there with pork, we smoke for 24 hours and finish off in the cooker, it’s excellent with sauerkraut. that’s how people prepare it. we also carry our summer sausage and smoked polish sausage, similar to the wieners or the baloney which has garlic and mustard seed, excellent sausage with sauerkraut as well. we have our home cured, home smoked bacon which we start with fresh pork, we cure for about a week and then we smoke for two days. we slice it the way you want i. here we are back by our masonry smoke houses, we have three right on the premises because we smoke right on the premises. they’re made of masonry bricks, because that’s the way the smoke houses used to be made. it makes for a better-tasted sausage. it has all the years built up
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