Handling & Serving

Hams

Spiral-Sliced Hams
Upon arrival: Place the vacuum-sealed Ham in the refrigerator or freezer. To serve, thaw in the refrigerator for 3 days and serve at room temperature. This product is fully cooked. Heating a Spiral-Sliced Ham could result in a tough, dried out ham.

Bone-In Ham
Upon arrival: Place the vacuum-sealed ham in refrigerator or freezer. To serve: Thaw in refrigerator for 3 days and serve at room temperature. This product is fully cooked and may be enjoyed at room temperature. To Warm: Remove from vacuum packaging, Wrap the ham in foil and bake @ 325 degrees for 60-90 minutes. Do not over bake. Ham Glazing could be added. See recipes and instructions below.

Beef

Smoked Brisket
Upon arrival: Place the vacuum-sealed Brisket in the refrigerator or freezer. To serve: Thaw in refrigerator for 3 days. To warm: Remove from vacuum packaging. Tightly wrap Brisket in foil and heat @ 325 degrees for 60 minutes. (2 tablespoons of water or beef stock can be added to the foil wrapped brisket while it is being heated to help keep it moist). Do not over bake. This product is fully cooked and may be enjoyed at room temperature. See Brisket recipes below for other great serving ideas.

Snack Meats

Beer Stix
Upon arrival: Place the vacuum-sealed Beer Stix in the refrigerator or freezer. To serve: Thaw in refrigerator until completely thawed. This product should be kept refrigerated.

Jerky
Upon arrival: Place the vacuum-sealed package in the refrigerator or freezer. This product is fully cooked and can be enjoyed at room temperature.

Peppered Beef Strips
Upon arrival: Place the vacuum-sealed package in the refrigerator or freezer. This product should be kept refrigerated.

Bacon

Sliced or Slab Bacon
Upon arrival: Place vacuum-sealed Bacon in the refrigerator or freezer. To serve: Thaw in refrigerator for two days. Heat in a skillet, cooking slowly until you reached the desired crispness.

Sausages

Summer Sausages- Cervelat, Summer Sausage, Summer Sausage w/jap, Beef Stick
Upon arrival: Place vacuum-sealed Summer Sausages in the refrigerator or freezer. To serve: Thaw in refrigerator for 3 days. This product should be kept refrigerated.

Smoked Sausages- Beef, Pork, Beef and Pork, Spicy Green Onion, and Picnic Links.
Upon arrival: Place vacuum-sealed Sausages in the refrigerator or freezer. To serve: Thaw in refrigerator for 3 days.

Recipes

Recipes for Brisket:

Texas Styled Brisket
Open a fully thawed Taylor Meat Smoked Brisket and pour a full bottle of your favorite Bar-B-Q sauce all over the brisket. Seal the brisket and Bar-B-Q sauce tightly in foil and cook in the oven at 275degrees for 3-4 hours or until it is very tender. This will add the sauce flavor to the smoked and spice's flavor you already get.

Great Sloppy Joes
If there is such a thing as left over brisket (you obviously did not share it with friends), chop up some of the brisket and place in a saucepan. Add 3-6 tablespoon's of your favorite Bar-B-Q sauce, some salt and pepper, and a few diced onions and a few sliced Jalapeno's (the jar variety). Cook on the stovetop until hot, and spoon this onto a warmed Bun. It a great sandwich.

Beef Quesadillas
4 - 8-10 inch Flour Tortillas
2 cups Shredded cheese
1 cups favorite Salsa (8 oz. Jar)
¾ cup of refried beans (optional)
Sour cream
8 strips of Brisket meat

Spread refried beans evenly over 2 of the Flour Tortillas. Evenly spread out the strips of Brisket, then most of the salsa and finally most of the cheese goes on top. Take remaining two tortillas and place on top. Microwave 1 Quesadilla, covered with a paper towel, on a microwave safe plate on high for 1 to 11/2 minutes. Repeat for 2nd Quesadilla. Cut each Quesadilla into 8 wedges and serve with any remaining cheese, salsa and the Sour Crème.