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The Jim Bowie Brand Method of Smoking is special and
unique.....
We started smoking our jerky on screens but found that
we could get a lot better taste and more evenly smoked product
if we used stainless steel hangers where our strips hang in the
air so the smoke can penetrate the entire strip. We have not
changed that method since 1982.
How we do it....We buy only FEED LOT BEEF boneless top rounds
(inside rounds). After peeling all visible fat off the outside
and disposing of it, our butchers trim the rounds down to the
very center part. The trimmings are processed into ground beef
for restaurant customers and the very leanest into our ALL BEEF
SUMMER SAUSAGE. The center part is then cut in two pieces and
cured with sugar cure like bacon. We leave the meat in the dry
cure for 5 to 7 days, take it from our cooler, wash the cure off
and partially freeze the meat. The next step is to slice thin
strips, hang them on stainless steel hangers, season them with
our own mixture of spices and seasonings and place them in one
of our smokehouses.
Smoking.... Our thermostat controlled smoke houses use gas heat
with a steel box over the flame. We fill the box with HICKORY
SAWDUST. The fire heats the steel and the steel heats the
sawdust causing it to smolder (never blazing) which puts hours
and hours of delicious HICKORY SMOKE in the jerky. These strips
of jerky are then removed piece by piece as they reach the ideal
dryness.
Flavors.... Our
MILD Jerky is our
original product, the same since 1982. Seasoned with a number
of different spices, it has a taste that even children love.
Our
PEPPERED Jerky is the
original recipe plus a lot of coarse ground black pepper with
just a touch of ground cayenne. This is not intended to be a
"hot" jerky but a peppered flavor. Of course, black pepper adds
some hot taste. This is by far our best selling product.
Preservatives.... Our Jerky has the same preservative as bacon.
There is NO MSG in our Jerky. We do not apply any additional
chemical preservative to our products after curing and smoking.
The preservative in our Summer Sausage is citric acid, a natural
preservative from citrus fruits. At this time, there is MSG in
our Summer Sausage. |
