Suggestions for Storing and Preparations for Serving Smoked and Cured Meats
Even though all of our meats are Cured and Fully Cooked, it's best to
care for it as you would fresh meat... refrigerate upon receipt and if
you do not plan to eat it within a week, place in your freezer for later
Turkey and Turkey Breast
Turkey and Turkey Breast are fully cooked. Remove
from plastic bag, remove stockinette and slice thin... serve at room temperature
to enhance the meats natural flavor. If you wish to serve hot as a main
course, remove bag, bring to room temperature, wrap in foil and warm in
a preheated 300 degree oven for approximately two hours (one hour and
fifteen minutes for turkey breast). DO NOT OVERCOOK... Turkey is already
cooked and all you want to do is heat; overheating or cooking will dry
it out and make it tough and tasteless.
Left Over Turkey
Chop or cube 2 cup turkey, 1/2 cup chopped celery, 1/2
cup mayonnaise, 3 eggs hard-boiled and chopped. Mix and toss lightly for
a delicious Turkey Salad.
Smoked Turkey Legs
These delicious beauties can be warmed several different ways,
but one point to remember is they are fully cooked and only require warming – not cooking.
On the grill, place the Legs on a low heat grill for approximately an hour for the
Texas Sized Turkey Drum or 45 minutes for the Smoked Hen Drum. In a microwave – warm four
pieces at high for 1 minute, then turn and warm for another minute.
Repeat this until the meat is 160° F. In an oven, this is the best, fool-proof way of warming the Legs.
Place the Drums on a cookie sheet in a 350° F oven. Do not cover.
Warm the Texas Sized Turkey Drums for approximately 60 minutes or the Smoked Hen Drums for 40 minutes.
All of the above times are considering the Drums are refrigerated and not frozen.
If frozen, please extend times accordingly.
Peppered Pork Tender, Peppered Beef Tender and Smoked Beef
Fully Cooked Pork and Beef is the greatest, slice crosswise thin and serve as hors
d'oeuvres with your favorite dip and chips. For main course, heat in preheated
375 degree oven for twenty minutes, remove. For Pork, sprinkle brown sugar,
pineapple rings, cloves and chives and place under broiler for ten minutes.
Of course your own favorite ham glaze will work as well.
Heating is not necessary because our spiral-sliced ham has been smoked
and fully cooked. Our ham is delicious served cold, but for those who
wish to have warm ham, we recommend heating only the portion that will
be used and not the entire ham. Slices can be warmed in a skillet, microwave,
or conventional oven at 275°. Repeated heating will dry the ham
and alter the flavor.
For Serving and Removal of Slices
It is fully cooked and ready to serve
because it has been conveniently spiral-sliced for you. To remove slices
look at the face of the ham, use a sharp knife and insert at the bone.
Circle around the bone to loosen the meat. Any lengthwise cut will then
release the slices. Smaller portions can be removed by cutting along the
natural fat lines. Like all of our processed meat items if you do not
plan on consuming within 6 to 8 days, we suggest freezing your ham to
Bone N Ham
Ham is fully cooked and ready to eat either hot or cold. To
heat, bring ham to room temperature, place in preheated oven at 325°
for two hours and thirty minutes or until hot. Forty minutes before ready,
remove ham from oven and cover with your favorite glazed ham recipe. See
suggested Apricot Preserves glaze shown under Peppered Ham.
Boneless Peppered Ham
Remove from plastic bag. This lightly peppered
ham is fully cooked and ready to serve either hot or cold. For main course,
it is not necessary to add a glaze just remember not to overcook. Heat
in 350 degree preheated oven for one hour or until thoroughly heated.
You may prefer to just slice and serve at room temperature. If glaze is
desired may we suggest this apricot glaze for something different? Melt
contents of a 1-pound jar of apricot preserves in a saucepan over high
heat. When it is melted and bubbling remove from heat and force through
a fine sieve. Spoon over entire surface of ham while heating. For that
extra ZIP: add 2 tablespoons cognac, bourbon or rum to the jam when it
comes to a boil, and let it cool down for 2 minutes before straining.
Canadian Style Bacon
Fully cooked and ready to serve... Why not slice
thin, serve at room temperature for your next buffet or as a different
hors d'oeuvres with dips and chips. Of course the Bacon can be sliced
thin, preheat skillet or electric frying pan to 300°. Add 1 tablespoon
butter and melt. Place slices in skillet, saute and remove when browned.
Serve with fried eggs or in Eggs Benedict.
Chickens are fully cooked and ready to eat hot or cold.
As hot main course, wrap chicken in foil at room temperature, place in
preheated oven at 300° for one hour or until heated. For something
a little different, wrap chicken in cloth, pour your favorite wine over
it before wrapping in foil. Don't forget to save the bones and skin for
seasoning your next pot of vegetables or beans.
This sausage is ready to eat as it arrives. It's best
for snacks, buffet or hors d'oeuvres. If left in casing in your ice box
for several days it becomes drier, harder and better tasting. Save it
till ready, slice real thin and enjoy the finest dry salami you can buy.
Save it for you next hunting or fishing trip.
Dried Beef Jerky
Strips of lean beef, lightly peppered, smoked and cooked
and dried to perfection. Keep in your candy bowl and see the kids delight,
after all its straight protein, a survival kit by itself.
We guarantee all our products but go one step further...
if you don't agree that this is the best Jerky you have ever eaten, return
the balance and get a complete refund plus a package of our famous pork
and beef sausage. The Sausage that made us famous.
Pork & Beef Sausage
The Epicurean delight, expertly prepared and spiced
the old country way. For breakfast cut rings or links into 2 to 3 inch
pieces, on rings cut these pieces lengthwise (links leave whole). Place
in skillet cut side down, fry until slightly brown, it is ready to serve
as a main course or with eggs, toast and jelly. Another favorite, place
sausage whole into skillet, add 1/2 cup water, cover, as water boils out
of skillet sausage will brown and is a delight.
Try the small link sausage on your grill the next time you charcoal a
steak. Just get it hot enough that the juice starts to drip... about ten
minutes and use as hors d'oeuvres while you are waiting for the main course.
We are proud of our cured and smoked meats. We still prepare the slow,
old fashioned smokehouse way. We make all our own products and stand behind
Pietsch's Farm Pac Kitchens Care for Your Farm Pac Steaks
All Farm Pac steaks are packaged to insure the ultimate freshness. This packaging will allow you to
keep your steaks frozen up to three months in a properly maintained freezer. Your freezer
should be kept around zero° Fahrenheit. You may safely refreeze frozen foods that have
thawed if they still are cold to the touch. In general, if a food is safe to eat, it is safe
For best results, thaw your steaks in the refrigerator. This allows for the juiciest, most
flavorful steaks possible. Remove your steaks from the gift box and place in refrigerator on a
cookie sheet to thaw. Do not remove the plastic covering while thawing. Your steaks will take
8 to 10 hours to thaw in the refrigerator from a frozen state. If you are pressed for time
you can thaw steaks in cool water while still in their wrapper. This method can thaw
your steaks in about 90 minutes.
When cooking your steaks turn them only one time if possible. They are ready to turn when the
meat juices start to bubble up through the meat to the top of the steak. Remember the steak
will continue to cook after removing it from the heat source, so please be careful to
not overcook your steaks.
Never use the same cutting board for raw meats and cooked meats. Wash hands, utensils, cutting
boards and counters that contact raw food.
Farm Pac Guarantee...
If you are not totally thrilled with our steaks and their flavor we will gladly return
your money or replace your purchase. All of our products are fully guaranteed and we
want you to be satisfied. If for any reason you have a question, comment or complaint please
feel free to call our customer service 1-800-999-6997.
Steak Cooking Instructions
The cooking times above are for fully thawed steaks
that are cooked over a red-hot charcoal grill. When using a gas
grill you can use the chart as a guide but consult your owner's
manual as well.
|1 1/2 inch
|1 3/4 inch
Nutritional Facts You Need to Know
The leading health authorities such as the American Dietetic Association,
the American Heart Association, The U.S. Department of Agriculture and
the American Cancer Society acknowledge that lean meat can and should
be part of a balanced diet. These groups recommend balance, variety and
moderation as the keys to a healthful diet.
Beef is a nutrient dense food. This means that it provides a higher percentage
of the U.S. recommended dietary allowance for at least four essential
nutrients than it provides in calories. Beef is a major source of zinc
in the diet. Zinc is essential for growth metabolism and many other bodily
functions. Beef is also a good source of vitamins B-12 and niacin. The
protein in beef is nutritionally complete, containing all 22 of the essential
amino acids in a well balanced ration. There are about 21 grams of protein
in 3 oz. of all red meats, poultry or fish.
Enjoy beef! It is beneficial to a varied, well balanced diet.
Recommended Internal Temperature for Beef
160 F - 170 F
USDA inspected to ensure you are receiving the highest quality beef available.
All steaks are wrapped individually to insure freshness and easy storage
Safe Handling Information
Always keep refrigerated or frozen. Thaw in refrigerator. Keep raw meat
away from other foods. Always wash your hands, utensils and working area
after working with raw meat or chicken. Cook thoroughly and always keep
food hot. Refrigerate what is left immediately or discard.