Consistency in Processing

October 02, 2017

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Why Air Exchange Is So Important To Your Smokehouse.

August 08, 2017

Ultimately, air exchanges are the most important factor in the quality of your finished smoked product. The use of a smokehouse that can regulate its air exchanges combined with a denser smoke, allows you to move that smoke more evenly through your product in a shorter time.

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A Natural Shift: What they won’t tell you about liquid smoke and why.

August 08, 2017

Liquid smoke is created by heating hardwood sawdust or chips in a tank until they smolder. The gases and particles are cooled so that they condense and liquefy usually with the help of water. It is then refined and filtered to remove impurities, into a liquid smoke additive. Liquid smoke is often used as a seasoning to add smokey flavor to foods.

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Benefits of Smoked Cheese

August 08, 2017

Smoked Cheese

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AAMP SHOW 2017

August 08, 2017

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