We’ve been smoking all our own meats here in Hasselshank for over 4o years now, and we like to think we’ve learnt a thing or two about the finer details in the business.
Although our CEO, Theodore Jr., likes to think that he knows everything there is to know about smoking meat, that hasn’t stopped him from pulling in talent from all across the world so we can pool our resources and produce the best quality meats in town.
Whilst the big boss has been away on holiday (and touring the country in The Meatsmobile!) we’ve been talking to all our employees here in Hasselshank and asking them what they think the most important part of the meat smoking process is.
From our factory workers to our food technicians, everyone has their own 2-cents on the matter and we’ve selected the choicest responses for you to read here:
“For each and every one of our smoked meats, we develop a specific spice rub to complement that particular meat’s flavour notes. We try and go as left field and possible when it comes to this part of the process – it’s important to surprise people when it comes to food. ]
That’s why our venison cuts are rubbed in a spice mix comprised of a ras el hanout and sprinkled with a light dusting of cinnamon. Without this important stage, the end product would be robbed of it’s depth of flavour and the customer would really be missing out.”
Geraldine Saxsmith, Food Technician
“What good is smoked meat without the smoke?! We use Apple Wood to treat all our pork products, it might seem like a no-brainer to even the most ignorant of foodies, but it’s something that still needed tight fine tuning.
All our sausages, loins and chops are smoked in a shed space using serious industrial fans for exactly 24 hours to provide the greatest balance of smoke. We need the horsepower to keep the smoke circulating and not let the meta simply sit in the atmosphere, it’s all very scientific – trust me!’
Jemima Lestonwhile, Lead Smoker
“Ask any butcher where the quality of his meat truly hinges and they’ll answer the same as me. It’s all about hanging, man! No, seriously, hanging is the most important part of our process here at Theodore Henry Car & Sons.
We may source all our meat locally, but that doesn’t mean that it’s ready to jump straight into the smoker. Beef, especially, needs at least 5-days to hang and oxidise in a specially controlled room. This allows the muscle sinews to relax and become receptive to the smoke and spices when they come along later.”
Sasha Vestermen, Butcher
“The entire work of the team is all for nought if the product isn’t packed and sealed at the right time. Leave it too long, and the meat will lose its freshness and the flavour will be dulled.
It’s up to us here at the packing plant to make sure that the goods are packed and shipped back to the store on time – no steak left behind! The difference between our meat supplies and the bigger chains is that our meat is sourced, hung and prepared all within a 50 mile radius; so when you eat one of our burgers you’ll be able to taste the freshness!”
Ann-Marie Fenn, Packing Manager
Sticking It On The Grill
“The best part of the process? You mean, the whole thing? From animal to plate? This is a joke, right? You got to eat the food to know – it’s in the taste. That final journey from plate to mouth, that’s where the magic really happens.
The beginning of the food’s journey starts in the nose. So, I guess slapping that meat down on the pan or grill, whatever you got, that’s the most important part. When the meat sizzles and crackles, all those smells drifting up, prepping your mouth for what’s to come. Think I might have to go and fry up a sausage now!”
Theodore Henry Car Sr., Chairman of the Board of Trustees