contest and reward one of you with a FREE Pork Pack…

We have hidden a “Imaginary Pork Pack”… The Pork Pack could be anywhere in the Rogue Valley…

We will post clues on our Facebook page as to it’s whereabouts, they will also be posted here on our website.  Only one guess per person per day.  We will be looking for an EXACT location, not the vicinity or area ie. “Upper Table Rock” we would be looking for the exact land mark on Upper Table Rock.  Guessing at wide areas can be advantageous as we might recognize how hot a particular guess was, ‘might’

The winner will receive One FREE 25 Lb. Pork Pack…

Remember this is all for fun… So can you tell us “Where’s The Pork”

Clue #1 If you’re driving south on Hwy 62 from the Butcher Shop and see the the Dairy Queen you’ve gone to far south and better turn around .

Guesses:

Grange Co_Op, goodwill, The Butcher Shop, Subway, The VA, Drive by Deli, White City Medical Clinic, Little Discount auto parts, Dutch Bros. Northrops Video and Ice, South Valley Bank, cascade wood products, dream house realty, steve wilson equip., Baxters, VA baseball Field.

Cover meat tightly with a tent of foil and heat approximately 15 minutes per pound, or until a meat thermometer placed 1″ away from and parallel to the bone reads 160 degrees. let the meat rest on the counter for ten minutes and re-check the meat- it should read 165 degrees to ensure safety standard temperature is reached.

During the last half hour of cooking, take the foil tent off and glaze the meat as desired.

*For turkey, check the temperature alongside the thigh bone, and again in the breast, but not touching any bone. Bring to 160 degrees, let it rest and recheck, ensuring the temperature is 165 before serving.

(Please make sure your thermometer is calibrated before temping any meat. It should read 212 degrees when plunged into boiling water and 32 degrees when plunged into ice water.)

Season the meat with salt, pepper and any other dry spices and herbs you desire.

Place meat on a roasting rack with the bone ends pointing upward.

Roast until the desired doneness level is reached using a meat thermometer to check as follows:

Pull the meat out five degrees before your target doneness and let the meat rest for about ten minutes as it will carry over cook about five more degrees as it rests.

Rare: 120 degrees

Medium: 125-130

Well: 135-145

(Please ensure your thermometer is calibrated before temperature checking is done. it should show 212 degrees when immersed halfway up the stem into boiling water and 32 degrees when plunged into ice water. )

*Note: USDA recommends cooking beef to 145 degrees for the safest consumption.

Preheat the oven to 225 degrees and roast, uncovered, until a meat thermometer placed into the very center of the turducken reads 160 degrees. this will take approximately 8-10 hours.

Pull the Turducken out of the oven and let it rest on the counter, uncovered for about 10 minutes. The bird will carry over cook and the temperature should be rechecked. Make sure the inner temperature reads 165 degrees before serving.

*Note

This Turducken was sewn together with many, many knots of butcher’s twine on the back side. We don’t think it makes good dental floss, so please do be aware of large stitches of twine as you serve your turducken slices.

Please make sure your thermometer is calibrated before temping any meat. It should read 212 degrees when plunged into boiling water and 32 degrees when plunged into ice water.

We’re accepting pre-orders for the leanest and BEST Corned Beef you have ever tasted.  Just $3.98 lb and next time you’re in the shop make sure you get you order in… or call 541-830-3369. 

Dinner Franks: If you haven’t tried Brian’s FANTASTIC dinner franks you’re missing out.  6 different franks to choose from, including ‘nitrate free’ franks, just $6 a package of 4 packs for $20.  Also new is Sheboygan Brats, Andouille Sausage, and a Louisiana specialty Boudin Sausage.

~ Wade

~ Lea Ann

This year, we are pleased to offer:

• Prime//prime rib, yes not just prime rib, but prime//prime rib (very limited $14.95 a lb.)
• Fresh, locally grown, free range turkeys
• Organic free range turkeys
• Turkey breast – smoked OR fresh
• Locally grown, free range ducks
• Turducken
• Old-fashioned, dry cured hams – bone in and boneless
• Locally grown rack of lamb
• Prime rib
• Aged prime rib
• Beef tenderloin (filet mignon)
• Buffalo tenderloin
• Pork crown roast
• Choice
• Prime
• Smoked Game Hen’s (new)
• NEW ITEM: Dry aged 60 days
• NEW ITEM: Fresh LOCAL pheasant! (only 15 available, so reserve early!)

We will begin taking Holiday orders on December 1 – all orders will be filled on a first come, first served basis.  To place your order after December 1, call 541-830-3369.

PLEASE!! Be understanding that when you order a locally grown turkey, sizes vary. If you are ordering a 10-pound bird, you might get a 12 pound bird instead. We match sizes as closely as we can, but we only have 20 local birds for Christmas — the big store chains have about 1 million to choose from, so our size options are more limited, but what you lose in control of the exact size you make up for with quality and taste.

~ Stephanie