Smokehouse Specialist
Smokehouse lead · Since 2005
Hank Whitfield runs the smokehouse and cured meats program at Vaughn Family Meat Co.—bacon, jerky, brisket, and anything else worth a slow fire.
Since joining the shop in 2005, he has built a smoking schedule that keeps the case stocked and competition pitmasters coming back. If it can be smoked, cured, or cooked low and slow, Hank has an opinion about wood, time, and finish.
On the blog, he writes about smoking technique, curing basics, and how to bring butcher-shop flavor to the backyard smoker without overcomplicating the cook.
Our smokehouse method for tender, smoky brisket every time.
Tips for cooking lean venison, elk, and other wild game.
A day in the life of our smokehouse and the people who run it.
The home bacon-curing process, and when to let us handle it.
From the cutting board
Fresh to order
Our butchers can cut it fresh to order — stop by the case or call ahead for a custom pack.
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