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The Smokehouse Sampler

SKU #243A
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This smoked meat lovers sampler includes hickory-smoked Country Ham Slices, Country Bacon & Smoked Sausage

What we like to call the "Big Three," the most popular, best-selling smokehouse meats. We start with 12 oz. of old-fashioned, hickory-smoked Sausage Links. Add 12 oz. sliced, hickory-smoked Country Bacon. And to top off this trio of American meats: 12 ounces of the classic Uncooked Country Ham Slices. All ready to sizzle and serve at a down-home breakfast, or any meal of the day.


  • 12 oz. Hickory Smoked Sausage Links
  • 12 oz. Country Bacon Slices
  • 12 oz. Uncooked Country Ham Slices
Due to perishability, this product only ships Monday - Wednesday.

Ingredients: Pork, salt, water, red pepper, sage, black pepper, sugar, sodium nitrite, natural hog casing.

Ingredients: Bacon, Salt, Brown Sugar, Black Pepper, Sodium Nitrite

Ingredients: Salt and Sodium Nitrates

Hickory Smoked Sausage Links


Storage: Refrigerate upon receipt.

Preparation:
Cooking is required.

Fry:
Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.

Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.

Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.

Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.

Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen.

Hickory Smoked Bacon


Storage: Refrigerate upon receipt.
Preparation: If slab bacon, slice to thickness you prefer. Cooking is required.
Cooking: Fry slices over medium heat in skillet or microwave until slices are 160 degrees F.
Shelf Life: 10 days without refrigeration, 4 weeks refrigerated, 3 months frozen

Uncooked Virginia Ham Slices


Storage: Refrigerate upon receipt.

Cooking: Parboil over medium heat in skillet with 1/8 cup water in bottom of frying pan. If you like, add a little brown sugar to the surface of the ham slices, the last minute of frying. Avoid overcooking, as this will cause the ham to be tough. Cook over medium heat until lightly brown.

Red Eye Gravy: Remove fried ham to a platter. To pan drippings add ¾ cup water or water mixed with coffee. Bring to a boil and serve with the ham.

Shelf Life: Best consumed within 3-4 weeks. 8 weeks refrigerated, 4 months frozen
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