Scott's Smokehouse

Low Slow Smoked Flavored wet salt cured bacon smoked over charcoal.

Belly Bacon, Buckboard bacon, Canadian bacon.

The pork is seasoned then vacuum sealed to cure for 12 to 14 days in the refrigerator. Then rinsed and soak for 30 min to 1 hour. Then it is put on an wire rack to dry in the refrigerator overnight. The next day it goes on the grill and smoke for 8 to 10 hours until it reaches 150 degree . Then off the grill and put them in the refrigerator overnight to rest. Then they are sliced, labeled and vacuum sealed.
Flavors:
Black Pepper, Maple, Honey, Apple, and Coffee
Keto- friendly flavors:
The brown sugar is replace with stevia. 
Imitation honey and Sugar Free Maple Syrup are the other flavors.
Spicy flavors with a little Heat or with a lot of heat (Fruity, Tropical, Full Body) ( Ghost pepper, Scorpion, Carolina Reaper)( fresh, smoke and fermented sauces)

Hot Sauce:

Hot sauces are made fresh. The sauces are smoked then jarred . Some sauces are put back to ferment for 6 months to a year for a smooth complex flavor. Then it is used to make spicy bacon.

Buckboard Bacon

It is made from the Pork Butt Roast. I remove the bone and trim some of the fat. Then I flavor them and vacuum seal them for 7 to 10 days. They are rinsed and let to dry overnight. Then they are smoked until internal temperature of 145 F. Then they go into the fridge overnight. Then they are sliced, vacuum sealed and labeled.

Canadian Bacon

It is made from the Pork Loin. I trim some of the fat. Then I flavor them and vacuum seal them for 7 to 10 days. They are rinsed and let to dry overnight. Then they are smoked until internal temperature of 145 F. Then they go into the fridge overnight. Then they are sliced, vacuum sealed and labeled.

Smoked Cheese:

Coming soon:

Cheddar, Sharp Cheddar, White Sharp Cheddar, Cream Cheese, Colby, Monterey Jack, Swiss, Mozzarella and Pepper Jack. Cold smoke I keep the temperature below 90° for 6 hours then vacuum seals.

Aged Steaks:

Coming soon :

New York and Ribeye Steaks wet age in house for 30 days and 60 days.

Dog Treats:

Coming Soon:

Pork skin smoked