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List your favorite small town meat markets here

Heidi

By Heidi
in Cooking and Sharing Recipes

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Dave S Grand Master

Dave S

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I have to put a word in for the meat market thats right across the street from me. Ruck's meats in Belle Plaine has some really good garlic summer sausage especially if you like a more smokey flavor like I do. Their beef sticks and jerky are vey good and it's of course the only place I will buy my bacon. If you have ever had the pork burgers at the Scott County fair in the Scott County Pork Producers booth, this is where they come from and they are pig heaven in a bun!

I will second this. I've taken my venison to Ruck's for their sausage and hot dogs for the past several years.

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icehousebob Mentor

icehousebob

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Mackinthun's in St. Bonifacis isn't too bad. Itel's of Howard Lake makes world famous beef jerky. but the best all around is Schroeder's Meat Mrket in New Germany. Their brats are killers and their garlic summer sausage is the best ever. I gave samples of my venison sausage made by them to a few friends who now haul their grinding meat a long way to have it made into sausage.

Have you noticed how many great meat markets have German names??

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RussC Enthusiast

RussC

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Everytime I go home to Maple Grove I hit up Osseo Meat Market for some sticks or a steak and some ribs, quality stuff. We used to stop at Meat on Mille Lacs on our way up north a lot before, always had awesome quality stuff.

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ThunderLund78 Mentor

ThunderLund78

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I will echo the few that have mentioned Schmidt's in Nicollett. Phenomenal!

But a little closer to home for me is Edel's in Montgomery. They make a venison breakfast sausage that is amazing. Great Summer Sausage and Brats to.

Hot Dogs from George's in Owatonna will be the best you've ever eaten.

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merkman Grand Master

merkman

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Dewey or anyone else, what is a porketta? dont know that i have ever heard of it.

Great in the oven or on the BBQ

Porketta.jpg

Ingredients

1 tablespoon kosher salt

1 tablespoon fennel seed

1 tablespoon anise seed

1 bay leaf, finely crumbled

1 tablespoon coarsely ground black pepper

1 tablespoon paprika

3/4 tablespoon onion powder

1/4-1/2 tablespoon crushed hot pepper flakes

2 1/2-3 lbs pork roast

2 tablespoons olive oil

6-8 cloves garlic, chopped

Directions

1Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.

2Rub pork roast all over with olive oil, place in a large plastic storage bag.

3Combine seasoning mix with garlic.

4Sprinkle over roast, rub into roast with fingers.

5Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.

6Heat oven to 450F degrees.

7Place pork, fat-side up in a roasting pan.

8Top with any loose seasonings in the plastic bag.

9Roast uncovered for 10 minutes.

10Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.

11When done, remove from oven and tent loosely with foil.

12Let stand 15 minutes before carving.

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Jim Almquist Grand Master

Jim Almquist

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Originally Posted By: jeffreyd
Dewey or anyone else, what is a porketta? dont know that i have ever heard of it.

Great in the oven or on the BBQ

Porketta.jpg

Ingredients

1 tablespoon kosher salt

1 tablespoon fennel seed

1 tablespoon anise seed

1 bay leaf, finely crumbled

1 tablespoon coarsely ground black pepper

1 tablespoon paprika

3/4 tablespoon onion powder

1/4-1/2 tablespoon crushed hot pepper flakes

2 1/2-3 lbs pork roast

2 tablespoons olive oil

6-8 cloves garlic, chopped

Directions

1Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.

2Rub pork roast all over with olive oil, place in a large plastic storage bag.

3Combine seasoning mix with garlic.

4Sprinkle over roast, rub into roast with fingers.

5Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.

6Heat oven to 450F degrees.

7Place pork, fat-side up in a roasting pan.

8Top with any loose seasonings in the plastic bag.

9Roast uncovered for 10 minutes.

10Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.

11When done, remove from oven and tent loosely with foil.

12Let stand 15 minutes before carving.

Looks great and thanks for posting the recipe. If you never have tried a porketta--Try it a least once and I am willing to bet it won't be the last.

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