Fresh Has Always Been Better!
Sausage, Feta, and Spinach Quiche
This loaded quiche recipe takes some preparation — but it’s well worth the wait. FULL RECIPE: Click Here
About Smoking Meats
This is from our friends at the NC State University Meat Science Department in collaboration with the North Carolina Meat Processors Association. If you want to learn science-based methods for smoking meats, this is THE place to go. From turkey breasts to briskets to pork loins and shoulders, this camp has it all. The camp is held once a year, usually around the first weekend of June. It is a 2 day camp, with classroom/ meat lab instruction and hands on processing and smoking. Registration will open in the Spring of next year for the 2018 camp, so stay tuned!