Jen Hisey and David Witham moved their family to the base of the beautiful Uinta National Forest in Kamas, Utah to set up their country store and the Samak Smokehouse. The smokehouse is not what a customer of a country store might imagine. ...
Jen Hisey and David Witham moved their family to the base of the beautiful Uinta National Forest in Kamas, Utah to set up their country store and the Samak Smokehouse. The smokehouse is not what a customer of a country store might imagine. Inside is a large 20′ x 20′ building with stainless steel counter tops. A giant stainless steel convection smoker is connected to a steel container full of cherry wood chips. Cherry wood smoke is circulated in the smoker during the process. Apparently the cherry wood chips from Wisconsin are burned while the meat is drying. This process provides both the wonderful infusion of the smoke and meets the highest standards of USDA conditions for meat processing. In fact, the operation is so sanitary, Jen says, “We have been ranked as one of the cleanest and up-to-date smoking and drying facilities in the state. We have been making jerky ‘The Old Fashioned Way’ for over twenty-five years. Our high-quality, hand-cut beef and turkey jerky, smoked trout and kitchen fresh snack foods are made from the finest ingredients, without any harmful preservatives or additives and it is always fresh! Your jerky is shipped within days of being made. We use high-end marinading and drying equipment to make our smoked fish, beef, and poultry and use fresh cherry wood chips from Wisconsin, instead of liquid smoke. We also use a special marinade, and our jerky products are the freshest and best tasting around. No chemical aftertaste! No preservatives! Always fresh! Every product is hand-cut and includes that personal touch that just cannot be found in other jerky products.
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