UNCLE BOB POULTRY FARM SERIES
Assembly line production is NOT the Nueske way. Through a series of letters, Sophie Brown, age twelve, tells of her familys move to her Great Uncle Jims farm, where she begins taking care of some. Instead of statistical random-sampling to estimate product quality, we assure perfection by inspecting our products continually throughout the production process, individually tasting every batch. With the perfect blend of time and temperature, our meats are slowly smoked over glowing embers of sweet Applewood. We load our smokehouses carefully, grouping product according to weight and size. or add water to create artificial juiciness and additional weight. hens as well as feed for poultry and swine farms across the east coast. We never use binders, fillers, extenders. He continued the groundwork that his father and uncle laid to enhance the egg. We still import our spices and blend them by hand. They're still Great-Great-Grandpa Wilhelm Nueske's… genuinely traditional… extraordinarily delicious. One thing that hasn't changed, though, is our smoked meat recipes. Our plant is modern, well-equipped, employing custom-built smokehouses and state-of-the-art packaging equipment. Of course, over the past eight decades of producing premium-quality smoked meats, we've made many production improvements.
UNCLE BOB POULTRY FARM HOW TO
Just as important, Grandpa taught them how to create glowing embers of Applewood for perfect smoking and the Nueske's signature smoked flavor. every step critical for creating quality smoked meats. People needed cheering up – something new and exciting to try – so he loaded his truck with his "fancy meats" and took to the road.Īs he built his business, Grandpa taught my Dad, Bob, & Uncle Jim how to select meats with the right combination of leanness and tenderness. Resident of Lemont and a lifetime in the area. Grandpa was confident his meats would sell despite the crushing Depression taking place. 'Bob' Hastert Bob, 73, passed away Wednesday, June 30, 2010. So, he decided to market his smoked bacon, ham, poultry and sausage to friends, neighbors and general stores around northern Wisconsin.
Nueske couldn't find smoked meats as good as those his family made. Family owned and operated fresh poultry farm 25 miles outside of downtown Houston.
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