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Old World Meats
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Call Us Today!    218.722.BEEF
 

Specialty Products

We make Porketta seasoned with our homemade Italian blend of spiced, a local favorite, and bacon wrapped chicken rollups (9 varieties) as well as double smoked hams. We also specialize twelve flavors of bacon including Jalapeno, Pepper, Maple Syrup & Brown Sugar, and Double Smoked.

 
 

Common Cuts

  • Porketta
  • Bacon
  • Ham
  • Bacon Wrapped Chicken Rollups
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Porketta

Our famous Porketta is rubbed with our house made Italian seasoning, rolled, and tied. The pork shoulder cut is a tender, flavorful piece of meat that is easily shredded with a fork after hours in the crock pot. We offer our famous Porketta by the sandwich daily for just $2.

Bacon Wrapped Chicken Rollups

Colorado
Wisconsin
Broccoli
Mushroom & Swiss
Hawaiian
Jalapeno
Asparagus

Ham

Brined and smoked in house, our double smoked hams are the market’s best sellers. They’re available year round, though because they sell so quickly around the holidays, we offer orders.

Our hams make great holiday gifts to employees, we offer Ham or Prime Rib certificated that employers may offer as seasonal bonuses.

Bacon

Our bacon is smoked in-house. We offer a brown sugar maple style, double smoked, peppered, jalapeno, apple, and “redneck bacon” which is wrapped with cheese, jalapenos, and pepper. We carry a large selection of thick cut pork bacon, canadian bacon, and beef bacon.

Featured Recipes

 
 
Texas Style Smoked Brisket

Texas Style Smoked Brisket
Serves 12-16

 
 

Ingredients:

1 10-12-pound whole beef brisket, fat trimmed to 1/4″ thickness

 

  • 1/3 cup kosher salt
  • 1/3 cup freshly ground black pepper)
  • Special equipment:
  • A gas grill with a full tank of propane and a drip tray
  • 8 cups all-natural hardwood chips, preferably hickory, for smoking
  • A smoker box
  • A grill or analog thermometer (we recommend it even if your grill has one)

 

 

Instructions:

1. Stop by Old World Meats for some fresh brisket

2. Season the meat An hour before preparing the grill, place brisket on a rimmed baking sheet. Mix salt and pepper in a small bowl and season the meat all over (it should look like sand stuck to wet skin but without being cakey). Let meat sit at room temperature for 1 hour.

3. Prepare your grill Meanwhile, soak 6 cups wood chips in a bowl of water for at least 30 minutes or overnight. Leave in water throughout the cooking process. Keep remaining 2 cups chips dry. Light only 1 grill burner to medium (if using a 3-burner grill, light burner on either end). Make sure drip tray is empty, as a lot of fat will render. Place smoker box over the lit burner, add 1/2 cup soaked wood chips to box, and close grill. Adjust heat as needed to keep temperature at 225-250°F. We recommend using a stand-alone thermometer, even if your grill has one, to ensure an accurate reading. Stick it through the gap between the lid and base of the grill (or set it on the grill’s upper shelf, though this is not ideal, as it requires opening the lid more frequently). The wood chips should begin to smolder and release a steady stream of smoke. How long this takes depends on how wet your chips are and the heat of your grill. To get more smoke without increasing grill heat, add a few dry chips to the soaked ones.

4. Maintain the heat Place brisket, fatty side up, on grill grate as far away from lit burner as possible. Cover grill and smoke meat, resisting the urge to open grill often, as this will cause the temperature to fluctuate. Adjust heat as needed to keep temperature steady at 225-250°F. Check wood chips every 45 minutes or so, and add soaked chips by 1/2-cupfuls as needed to keep smoke level constant.

5. Know when it’s done Keep smoking the brisket, rotating every 3 hours and flipping as needed if top or bottom is coloring faster than the other, until meat is very tender but not falling apart and an instant-read thermometer inserted into the thickest part of meat registers 195-205°F, 10-12 hours total.*

6. *Need a cheat? If you just don’t want to spend your whole day at the grill, here’s a fail-safe, Aaron Franklin- endorsed alternate method that will deliver similarly glorious results: Smoke brisket on grill until an instant-read thermometer inserted into the thickest part of meat registers 150-170°F, 5-6 hours. Wrap brisket in foil, place on a baking sheet, and cook in a 250°F oven until meat reaches the same 195-205°F internal temperature, 4-6 hours longer. What’s important is getting that smoky flavor into the meat, and 5-6 hours on the grill should do it. After that point, you’re simply getting the meat cooked through.

7. DO AHEAD: Brisket is best shortly off the grill, but you can still get good results smoking it up to 3 days ahead. Let cool for an hour before wrapping in foil and chilling. To serve, reheat meat, still wrapped, in a 325°F oven until warmed through

8. Dig in Transfer brisket to a carving board and let rest at least 30 minutes. Slice brisket against the grain 1/4″ thick.

 

https://www.epicurious.com/recipes/food/views/texas-style-smoked-brisket-51175220

 
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