The Smokehouse Sampler
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What we like to call the “Big Three,” the most popular, best-selling smokehouse meats. We start with old-fashioned smoked Sausage Links. hickory-smoked Country Bacon and to top off this trio of American meats with the classic Uncooked Country Ham Slices. All ready to sizzle and serve at a down-home breakfast, or any meal of the day.
This sampler includes:
- One 12 oz. pkg. Smoked Sausage Links
- One 12 oz. pkg. Hickory Smoked Country Bacon
- One 12 oz. pkg. Uncooked Country Ham Slices
Hickory Smoked Sausage Links
Storage: Refrigerate upon arrival. However, this product can last up to 10 days without refrigeration. If not used within 42 days, freeze for up to 3 months.
Split sausage lengthwise. Place sausage on a cold skillet. Slowly cook over medium heat (350 degrees F) for 5 minutes. Turn once, and cook an additional 5 minutes. Remove sausage when the internal temperature of the sausage reaches 160 F and drain onto a paper towel.
Split sausage lengthwise. Set a grill to medium heat at 350 degrees F, then cook for 5 minutes on each side. Remove sausage when the internal temperature of the sausage reaches 160 F and drain onto a paper towel.
Split sausage lengthwise. Put a paper towel on a microwave-safe plate. Place sausage links on the covered plate, with another paper towel on top of the sausage. Cook on high heat for at least 1-2 minutes, until the temperature of the sausage, reaches 160 F. Microwave temperatures may vary.
Sliced Hickory-Smoked Country Bacon
Storage: Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months.
Arrange slices in a cold skillet. Cook slowly over low heat. Turn bacon while frying until crisp and golden brown (when the bacon reaches a temperature of 160 degrees F). Remove slices and drain onto a paper towel or napkin.
Place bacon strips between paper towels. Microwave to desired crispiness. Microwave for approximately 3-4 minutes. temperatures and personal preferences vary.
Uncooked Country Ham Slices
Refrigerate upon arrival. If not to be used within 28 days, freeze for up to 6 months. If the vacuum seal is broken while under refrigeration, the ham will need to be used within a week or frozen.
Parboil over medium heat in a skillet with 1/8 cup water in the bottom of a 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.