Expert Tips
Always refrigerate meats as soon as possible.
Heating Times: 30 min.-1 hr.-Chicken, duck, stuffed meats. 10 min. per pound-Turkey, Turkey breast, Smoked ham, Boneless ham. 15-20 min. per pound-Brisket 30-45 min.- Ribs 20 min.- Pork loin To retain moisture and smokehouse flavor, do no overheat...
Meet The Expert
The Chamberlain family founded the Down Home Meats, Inc. in 1982 with its home located in Stonewall, Louisiana. The idea was to produce an old fashion hickory smoked sausage. Using “top quality” pure pork and the freshest ingredients, the hardwood hickory, slow …
Common Questions
How do I know when the meat is fully cooked?
What side items taste the best to compliment the flavor of the meat?
How long is the process of making the sausage?
Why They’re Unique
“We pride ourselves in making the very best old fashioned hickory smoked sausage using on the finest ingredients.”
They only use the freshest ingredients, no fillers. They stuff and hang their sausage by hand, slow smoke with hardwood hickory the old fashioned way...