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North Country Smokehouse

North Country Smokehouse

3 Gourmet Takes On Your Favorite Comfort Foods

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We’re foodies from way back. Our love for fresh ingredients and local flavor keeps us close to the region’s best restaurants, resorts and cafes who use our products in their kitchens. Sometimes, they share their mouth-watering creations with us, putting their own twist on classic comfort foods that are a staple in New England. Since food is better shared with friends, we thought you might enjoy crafting some of these dishes for your own table.

The best chefs know the secret is simple. An exceptional meal is all about the ingredients. That’s why we use pure NH made maple syrup from Mac’s Maple Farm to create our siganture smoked bacon, sausage and hams. It’s also why the chefs of these three restaurants choose the elements they do.

Take a look at these local recipes and give them a try. Be sure to tag us on Facebook and Instagram for a chance to be featured on our blof or social channels.

Classic Mac and Cheese

The all time comfort food classic teaches us that the simpler a meal is, the more of an influence ingredients play on flavor. We don’t claim to know the recipe for the all-time greatest mac & cheese ever invented but if we were to make a list of most valuable mac and cheese players, it probably wouldn’t look much different from Chef Nessad’s lineup: Cabot Butter, King Arthur Flour, Kimball Brook Farm Dairy, and North Country Smokehouse Bacon.

Traditional Ham & Cheese Croissant 

This jaw-dropper came across our food feed not too long ago. In this spin, Birch Tree Bread Company pairs their freshly made croissant with our Applewood Smoked Boneless Ham and Vermont’s own Cabot Cheddar.  Hearty, warm and truly tasty, there’s no better way to start your day.

Fresh Cobb Salad

Of all the salads in the world, Cobb is the most comfort-driven, packed with protein and healthy fats, thereby earning a spot on our list. Mont Vert Cafe sources their Cobb Salad ingredients from yours truly, Black River Produce, and Red Hen Bakery. This salad deserves to be seen, complete with our Certified Humane Fruitwood Smoked Bacon crumbles. 

The Ultimate Holiday Recipe Guide

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It’s that special time of year when families gather around the table to reflect on moments past and create new and lasting memories to take into the year ahead. 

We’ve compiled our favorite signature smokehouse recipes and put them in this handy holiday guide for your family to savor.  From starters to soups, sides and specialty desserts, these recipes are sure to inspire. Better yet, our smoked sausages, hams and poultry are fully-cooked, so you will spend less time in the kitchen and more time enjoying the true spirit of the holiday season.

Use these recipes together to create a flavorful, 5-course feast, or prepare them individually for holiday parties, luncheons or a post-holiday brunch. 

Best Wishes for a Happy & Healthy Holiday Season from your friends at North Country Smokehouse.                                                                           

DOWNLOAD THE GUIDE

Plant Manager, Philippe Bouchard, Receives IPPE’s 30 Under 30 Award

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North Country Smokehouse’s plant manager, Philippe Bouchard, has been recognized as a young leader by the International Production & Processing Exposition (IPPE). The 30 Under 30 program exists to engage young professionals who work for companies directly involved in the production and processing of poultry and meat or the production of animal or poultry feed and to recognize them for their exemplary leadership skills.

The American Feed Industry Association (AFIA), the North American Meat Institute (NAMI) and U.S. Poultry & Egg Association (USPOULTRY) have taken part in selecting young professionals who possess leadership qualities that gain them a unique industry advantage. The program not only exposes these young leaders to the latest technology but also allows them to attend valuable educational programs to assist in their leadership development.

Philippe was nominated by North Country Smokehouse’s senior management team for his tireless effort and commitment to quality standards. For over two years, he was tasked with overseeing a team of contractors throughout the design and construction of the new 65,000 square-foot smokehouse. Philippe worked closely with general contractors CMC Design Build to oversee the facility’s construction, safety standards and compliance initiatives. Following project completion, he began his new role at the smokehouse acting as plant manager and overseeing a staff of more than 80 employees. In each position, Bouchard has exceeded expectations and continues to set an industry standard.

Winners will be recognized at the IPPE showcase, which takes place at the Georgia World Congress Center in Atlanta, Feb. 12-14, 2019.

New York City Wine & Food Festival To End Childhood Hunger

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Over $11.5 Million Collectively Donated to the Share Our Strength Food Bank

The 11th Annual New York Wine & Food Festival, presented by Capital One, is the ultimate East Coast culinary showcase featuring more than 200 leading restaurants, wine and spirits purveyors from the Northeast.

Held mid-October at Pier 94 in NYC, this 3-day food extravaganza has collectively raised more than $11.5 million in support of the Share Our Strength Food Bank, whose mission is to end childhood hunger by ensuring children get the food they need to thrive.

A Premier Showcase Hosted by Food Network 

This year’s event included a Grand Tasting, culinary demonstrations, hands-on cooking classes, intimate dinners and a signature rooftop party in celebration of Food Network’s 25-year anniversary.  Attendees had a chance to mingle with their favorite T.V. personalities from the Food Network and Cooking Channel, while enjoying the latest trends in culinary excellence. 

Food experts traveled in from far & wide to demonstrate their products and share in their knowledge & passion for cuisine. From preparation, to plate presentation – there was something to offer even the most particular palette.

How About Those Applewood Smoked, Maple Bourbon Glazed Bacon Skewers?

Taking our rightful place among the regions top-chosen food talents, North Country Smokehouse spent three days sampling our Maple Bourbon Glazed Bacon Skewers to roughly 18,000 event attendees. The smoky skewers were a hit and resulted in hundreds of requests for the recipe. We’re happy to share. Perfect for intimate parties or large gatherings – this dish is a crowd pleaser.

Maple Bourbon Glazed Bacon Skewer Recipe

Makes 8 Servings (2 strips per person – because one simply isn’t enough!)

What You Will Need:

  • 1 lb. North Country Smokehouse Applewood Smoked Bacon
  • 1 cup of your favorite bourbon
  • ½ cup brown sugar
  • ¼ cup white vinegar
  • 1 tablespoon lemon juice
  • 1 cup pure maple syrup
  • 1 cup maple sugar
  • 1 lay flat baking sheet with ridges to catch the grease
  • 16-18, 10” wooden skewers
  • 1 butane chefs torch
  • 1 wire whisk
  • 1 basting brush

Directions:

First, prepare your bacon skewers by gently weaving single strips of North Country Smokehouse Applewood Bacon onto a single wooden skewer, and then placing the bacon skewer on the lay flat baking sheet. Repeat until the entire 1 lb. package of bacon is skewered.

Next, prepare your bourbon glaze. In a medium bowl, combine bourbon, maple syrup, vinegar, and lemon juice – then mix with whisk until blended.

Dip your basting brush into the bourbon glaze and generously coat both sides of every skewer.  

Place the skewers in a pre-heated oven at 350°F and bake low and slow until the bacon reaches desired crispiness.

Remove bacon from the oven and let sit for 3 to 5 minutes, then sprinkle a ½ cup of maple sugar over the bacon, coating every strip evenly. Turn the skewers over and coat the other side.

Light the chefs torch and place in one hand. With your other hand, pick up the bacon skewer from the bottom. Lightly torch the bacon skewer until you see the maple sugar evaporate and turn to a dark, rich candied coating. Take care not to overcook the bacon, moving the torch evenly across the entire strip for best results.

Serve immediately – be careful the skewers will be hot.

A Sincere Thank You to all Involved in This Year’s Event 

A big thank you to everyone who made the Food Network & Cooking Channel New York City Wine & Food Festival presented by Capital One so incredibly successful. With the help of attendees, vendors and event sponsors alike, the show collectively raised over $11.5 million for Share Our Strength and Food Bank, not including the donation that will be gifted following this year’s event. Special recognition goes to Chef Brenda Jenkins and Great Performances Catering for creating the Maple Bourbon Bacon recipe and executing with complete precision.

Be sure to visit the North Country Smokhouse Facebook and Instagram pages for images taken at this year’s event. 

We look forward to next year’s showcase – until then, stay smoky friends.

Behind the Smoked Bacon: Every Delicious Detail

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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.

Smokehouse Founder Inducted Into the Meat Industry Hall of Fame

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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.

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