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It's been said "there are two (2) things in TEXAS that you should never watch being made - legislation and sausage." Whoever coined that bit of 'advice' has never seen our kitchen at Smokey Denmark. The production day begins, continues, and ends with inspection and sanitation. In-service training emphasizes quality control. Product temperatures are closely and consistently monitored. Handtmann equipment (VF-100 & AL-216) insure portion size and weight. Alkar stainless-steel, thermostatically controlled smokehouses smoke with real hickory. To see a video of sausage being stuffed on our AL-216 stuffing line, click on the following videos:
3505
East 5th Street • Austin, Texas 78702 GO TEXAN and Design is a certification mark of the Texas Department Agriculture |
