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Smoke Signals Blog
Two things we'll bet you didn't know:
1.) The American meat industry has a Hall of Fame -- known, surprisingly, as the Meat Industry Hall of Fame.
2.) Mike Satzow, whose grandfather started Claremont's North Country Smokehouse and who ran it for many years, has just been named as one of only 7 inductees to the 2018 class.
Here's what the Hall has to say:
"The Board of Trustees of the Meat Industry Hall of Fame proudly announces seven new members will be inducted into the Hall as the Class of 2018. Approximately 40 industry titans were nominated this year, and the Class of 2018 was elected from those nominees by the Trustees and all the living Members of the Hall. Nominees included industry executives, scientists, innovators and association leaders from all sectors of the livestock, meatpacking and poultry processing industries.
Once again, the Board of Trustees and living Members of the Hall have done well to sort through a crowded field of well-qualified nominations,” said Andy Hanacek, director of the Meat Industry Hall of Fame and editor-in-chief of The National Provisioner magazine. “The Hall welcomes a class representing a wide variety of disciplines and divisions of the meat and poultry industry. All inductees have a staunch record of innovation and advancement behind them, and I personally cannot wait to celebrate their accomplishments at the ceremony in February."
In case you're hankering to go, that'll be Feb. 11, 2019, at the Omni Atlanta Hotel at CNN Center in Atlanta.
Article Published September, 2018, by DailyUV.com.
Imagine a warm pan of sizzling bacon; the salty crackle and mouthwatering smell that draws you into the kitchen. Few things compare to that first, flavorful bite.
A lot happens between the farm and your table, and because there are so many questions about America’s meat industry, we want to share our story with you.
Every single slice.
1.) We Source our Bacon from a Network of Family Farms
Let’s begin with our values, because at North Country Smokehouse, we believe better choices start at the table. To understand our ethos, look no further than our network of family farms, a mere five-hour drive from Claremont, NH, in nearby Quebec. For our farmers, sustainability and respect for the land is paramount. We don’t “have to” hold our farm affiliates to such high-standards, but we do.
2.) We Use Local NH Made Maple Syrup in Our Brine
The maple syrup that we use for brine is tapped just eight miles down the road from our smokehouse in Claremont, NH. Nestled alongside the Connecticut River, on the border of Vermont & NH. We are considered among the top employers in this small, bustling town and employ over one hundred people. We’re not new to the area, North Country Smokehouse has been part of the community for over a century.
3.) Our Founder is a Meat Industry Hall of Famer
Mike Satzow, our Founder, and third-generation smoke master has been continuing his grandfather’s legacy as Claremont’s renowned purveyor of pork. Mike was recently inducted into the Meat Industry Hall of Fame, and it was Mike that made sure our new smokehouse stayed put in the town that’s been so good to us. He relentlessly sourced the best-of-the-best to culminate our flavors, products and a professional staff, as a celebration of the very best the world has to offer. A celebration of the melting pot America was founded on, right here in our Smokehouse.
4.) We Hire the World's Best Smokemasters & Butchers
Our passionate employees come to us from across the globe, for the opportunity to help craft the world’s best meat so that it can be shared with you. Andre is our master sausage maker from Germany. Luke is our butcher from Poland, and Phillip, our Production Manager, comes to us from Canada. The desire to prepare great food for others is universal, and if there’s a single global expression of that, it can be found right here at our smokehouse.
5.) The Secret is Low & Slow Smoking
So, we have the best ingredients and most qualified meat makers, but what about flavor? Our secret is time and temperature. In an industry widely focused on pace, patience is what truly sets us apart. We take the most advanced meat processing equipment and slow it down, crafting with ‘Old World’ European traditions that we’ve been using for a hundred years. Smoking fresh meat, ‘low and slow’ for hours, not minutes; using carefully chosen spices and thoughtfully sourced flavors, and never injecting our meat with liquid smoke for the sake of saving time.
We believe true greatness simply can’t be imitated. That’s why our recipes and our processes reflect what we’ve learned over the course of a century. It’s perhaps more important now, than ever before.
Fueled by flavor, integrity, transparency, and respect, it’s our mission to restore these values to our farm & food systems. Every step of the way, we treat North Country Smokehouse Bacon as though we’re preparing it for our own family.
Thank you for letting us share it with yours.
Makes 6 scones.
- 3 slices North Country Smokehouse Organic Applewood Smoked Bacon
- 2 cups all-purpose flour
- 4 tsp. baking powder
- 5 Tbsp. unsalted butter - cold
- 3 large eggs
- ¾ cup heavy cream
- ½ cup shredded cheddar cheese
- 2 large eggs, lightly scrambled
Preheat oven to 450 degrees.
Sift flour, baking powder and salt into medium bowl. Cut the butter into the flour until fully incorporated. In a separate bowl, beat 2 of the raw eggs and heavy cream together and add to dry ingredients. Do not over mix.
Cut the bacon into ½” pieces. Fold in the cheese, scrambled eggs, and bacon into the dough mixture. Stir just until ingredients are distributed.
Transfer dough to a well-floured work surface. Shape the dough into a 12”x4” inch rectangle. Cut the dough into 3, 4” squares. Cut each in half diagonally. Place 1” apart on lightly buttered or lined baking sheet. Beat remaining 1 egg with Tbsp. water, brush tops of scones with egg wash.
Bake 10-12 minutes or until golden brown.
A Treat with Some Heat
Served 6 to 8
- 1 lb. All-Natural, Certified Humane Fruitwood Bacon
- 2 Tbsp. honey
- ¼ tsp. ground coriander
- Pinch of cayenne pepper
- 1 Tbsp. sesame seeds
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Place bacon slices in a single layer.
In a small skillet, combine honey, coriander and cayenne and cook over high heat until melted, about 1 minute.
Brush the spiced honey on one side of the bacon and bake for 10 minutes. Sprinkle lightly with sesame seeds and bake for 3 to 5 more minutes, until desired crispiness.
Transfer the bacon to paper towels, glazed side up, to drain and cool slightly. Serve immediately.