Farmer to Fork Smoked Meat and Fish
We have a fully computerized state of the art smoke house. Currently, we use hickory chips. We are also experimenting with local apple wood. We can smoke sausages, hams, turkeys, local blue fish and tuna. We are working on smoking malt in order to create a “Rauch Bier”.

This joint venture with Gunther Kuehle, a German Master Butcher brings back the craft of butchering – a craft which is close to extinction in our country. We are also a member of the Eastern Carolina Organics Co-op, and we bring organic vegetables directly to our location in Jarvisburg, NC.

The Butchery and Smoke House
We are still working on the completion of this section. There have been and there are many regulatory hurdles to overcome in order to build something, which makes sense. We have a Joint Venture with Gunther Kuehle, he is a 4th Generation German Master Butcher. His equipment is already here, the room is ready for installation and soon we hope he will be here starting up our own butchery. We will continue to buy meats directly from farms, we will receive the meat after it has been handled by a US Department of Agriculture inspected facility.

We also have a large smoke house, this is a computerized high tech equipment, which will allow us to smoke meats with varying types of wood chips.

We will also have a fish prep room, which we will use for smoked fish products.

By the way, Matt the Brewmaster will also be able to access the smoke house in order to create smoked beers (Rauchbeer). This will be the only brewery with its own smoke room!