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For over 20 years, we have been processing beef and
pork. My wife Denise and I do it all. From the slaughtering,
cutting, wrapping, making sausage to curing and smoking the hams and bacons.
We do also make a great Beef Jerky. We start with the best cut for the
job, Top Rounds. They are the largest and best suited cut for the job.
After slicing them to a 3/8inch thickness the cuts of steak are placed in a
brine for 3 days in a cooler to take on the great flavor. Next we lay the
steaks out on stainless steel oven grates. Now they are ready for the
Smoke House. Hickory is the only type of wood we have ever used or will
use. It's flavor is undeniably the best.
Give us the opportunity to earn your trust. We either will take all the blame or all the glory. Thanks, Clint Carlin A Slide Show Through the Years Below are two news stories from the Times-News March 15, 2004 Going Custom Increased costs for renderers cause pain for meatpackers |
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Send mail to clint@carlininc.com with
questions or comments about this web site.
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