Award-Winning Smokehouse Meats

smokehouse meats

Custom Quality Meats has been awarded numerous 1st PLACE MEDALS and PLAQUES from the Meat Packers and Processors Association of Indiana.

Our barbecue pork ribs and chicken wings have PLACED FIRST in the Indiana Meat Packer’s Association Annual Cook-Offs and in competitions statewide.

What is a Smokehouse?

Meat smokehouses are used to add flavor, color, and aroma to various types of meat, including pork, beef, poultry, and fish.  Smokehouses were at one time used to smoke food for preservation, but refrigeration systems have effectively eliminated this use.

Four operations are typically involved in the production of smoked meat:

  • Tempering or drying
  • Smoking
  • Cooking
  • Chilling

However, not all smoked foods are cooked, thus eliminating the cooking and chilling processes from some operations.  Important blue-ribbonsprocess parameters include cooking/smoking time, smoke generation temperature, humidity, smoke density, type of wood or liquid smoke, and product type.

The two types of smokehouses that are almost exclusively used are batch and continuous smokehouses.  Both types of systems circulate air at the desired process conditions (temperature, humidity, and smoke density) over the surface of the meat.

In BATCH SMOKEHOUSES, the meat is placed on stationary racks for the entire smoking process.

In CONTINUOUS SMOKEHOUSES the meat is hung on sticks or hangers and then conveyed through the various zones (smoking, heating, and chilling) within the smokehouse.  Following processing in the smokehouse, the product is packaged and stored for shipment.

Several methods are used to produce the smoke used in smokehouses.  The most common method is to pyrolyze hardwood chips or sawdust using smoke generators.

In a typical smoke generator, hardwood chips or sawdust are fed onto a gas- or electrically-heated metal surface at 662° to 752°F.  Smoke is then ducted by a smoke tube into the air recirculation system in the smokehouse.  The smoke produced by this process is called natural smoke.


We make all of our own kinds of bacon, Hams, Sausages, and Beef Sticks.


  • Regular Bacon
  • Traditional Bacon
  • Sandwich Bacon
  • Pepper Bacon
  • Cinnamon Apple-Bacon
  • Jowl Bacon
  • Cajun Bacon


  • Bone-In
  • Semi-Boneless
  • Boneless, and
  • Mini-Ham


  • Old World Style
  • Regular
  • Spicy
  • Garlic, and
  • Jalapeno-Cheeze

* These sausages are fermented for that “Old World” tang.


You won’t find a wider variety than ours.  We carry:

  • Regular beef
  • Pepper
  • Jalapeno
  • Chili
  • Salsa-Cheese
  • Honey
  • Teriyaki
  • Salami

2616 Ryan Road
New Haven, IN 46774
260-749-4100 | [email protected]