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Cured meats. Website. bentonscountryhams2.com. Benton's Smoky Mountain Country Hams is a producer of cured meats in Madisonville, Tennessee, United States. The business was started in 1947 by the late Albert H. Hicks. [1] Allan Benton [2][3][4][5][6][7] and his father, B.D. Benton, took over the business in 1973 and it was subsequently renamed ...
Thurn's Specialty Meats, Inc. Thurn's Specialty Meats or Thurn's is a smokehouse in Columbus, Ohio. It was founded in 1886 and continues to operate using the same methods and recipes for 138 years.
Burgers’ Smokehouse is a smokehouse and producer of cured and smoked meats and other foods in California, Missouri. It is one of the largest processors of naturally cured hams in the U.S. [1] The company's packaging says "Home of Hickory Smoked, Sugar Cured Meats since 1927". However, the family's selling of hams by E.M. Burger and his German ...
v. t. e. Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
Nueske's prepares its meats with a 20- to 24-hour smoking in "16 steel-lined concrete-block smokehouses heated by open fires of applewood logs" Racks hold 80 sides at a time for about 16,000 pounds a day, with the smoked meat emerging "lean and cordovan-colored, ready to be hand-trimmed and then machine-sliced, roughly 18 one-eighth-inch slices to a pound."
Smokehouse. A smokehouse (North American) or smokery (British) is a building where meat or fish is cured with smoke. The finished product might be stored in the building, sometimes for a year or more. [1] Even when smoke is not used, such a building—typically a subsidiary building—is sometimes referred to as a "smokehouse".
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