Handling & Serving Suggestions
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1 Quality hickory smoked meats from the Heart of Texas Handling & Serving Suggestions Refrigerate all products immediately! Most will keep 7-10 days in refrigerator or 3-6 months in freezer. Please see details inside.
2 HAM We recommend you serve your ham at room temperature. If you choose to heat your meat, the recommended times are approximate as oven temperatures vary. Spiral-Sliced Ham Upon arrival: Place vacuum-sealed ham in refrigerator or freezer. To Serve: Thaw completely in refrigerator for 2-3 days. Fully cooked. Best served at room temperature. Heating will dry out this spiralsliced ham. Bone-In Ham Upon arrival: Place vacuum-sealed ham in refrigerator or freezer. To Serve: Thaw in refrigerator for 2 days. Fully cooked. Best served at room temperature. To Warm: Remove from original packaging. Wrap in foil and heat at 325 for minutes per pound. Do not over bake. Boneless Ham Upon arrival: Place vacuum-sealed ham in refrigerator or freezer. To Warm: Remove from original packaging. Wrap in foil and heat at 325 for approximately minutes per pound. Do not over bake. Serving Suggestions: As a main course with your favorite potato recipe and fresh vegetables. Delicious on sandwiches. Ideal for buffet dinners or parties. Add leftovers to soups, vegetables, eggs or casseroles. Seasoning for your favorite bean recipe. Southwestern Quiche Prepared unbaked pie shell 1-1/2 cups half and half 3/4 cup grated cheddar cheese 1 (4 oz.) can chopped green chiles, drained 1/2 cup grated Monterey Jack cheese 1 (2-1/2 oz. ) can sliced black olives, drained 3 large eggs, lightly beaten 2 tblsp finely chopped green onions 1 tsp salt 1/2 pound smoked ham, chopped 1/4 tsp white pepper Preheat oven to 350. Set unbaked pie crust into a 10 inch pie plate. Mix cheeses together and sprinkle on pie shell. Mix eggs, salt, pepper, cream, olives, green onions and ham. Pour over cheeses. Bake 45 minutes. Serves 4-6. POULTRY We recommend you serve your turkey at room temperature. If you choose to heat your meat, the recommended times are approximate as oven temperatures vary. All poultry will have a slight pink color which is a result of the smoking process. This is perfectly normal. Whole Turkey Upon arrival: Place vacuum-sealed turkey in refrigerator or freezer. To Heat: Remove from original packaging. Wrap tightly in foil and heat at 300 for minutes per pound. Allow a little extra time for extra large turkeys. Do not over bake. Bone-In Turkey Breast, Boneless Turkey Breast and Barbequed Turkey Breast Upon arrival: Place vacuum-sealed turkey breast in refrigerator or freezer. To Serve: Thaw completely in refrigerator for 2-3 days. Fully cooked. Best served at room temperature. To Heat: Remove from original packaging. Wrap tightly in foil and heat at 300 for minutes per pound. Do not over bake. Spiral-Sliced Turkey Breast Upon arrival: Place vacuum-sealed turkey breast in refrigerator or freezer. To Serve: Thaw completely in refrigerator for 2-3 days. Fully cooked. Best served at room temperature. Do not heat.
3 Peppered Turkey Breast Upon arrival: Place vacuum-sealed turkey breast in refrigerator or freezer. To Heat: Remove from original packaging. Wrap in foil and heat at 300 for minutes per pound. Do not over bake. Smoked Chicken, Cornish Game Hen, Pheasant Upon arrival: Place vacuum-sealed package in refrigerator or freezer. To Heat: Remove from original packaging. Wrap tightly in foil and heat at 325 for minutes per pound. BEEF Smoked Brisket Upon arrival: Place vacuum-sealed brisket in refrigerator or freezer. To Serve: Thaw completely in refrigerator for 2-3 days. To Heat: Remove from original package, tightly wrap in foil and heat at 325 for minutes per pound. Do not over bake. This product is fully cooked and may be enjoyed at room temperature. All-day Method: Pour 1 bottle of barbeque sauce over room temperature brisket. Wrap tightly in foil and bake in 275 oven for 3-4 hours. This further tenderizes your brisket. Serving Suggestions: Make this the center of your get-together. Slice and serve with beans, potato salad, pickles and onions. Add to fresh bread for a superior sandwich. Serve leftovers on baked potatoes (shred the beef) or use in your favorite casserole. Chopped Smoked Brisket Great for sandwiches, stuffed potatoes, tacos (wrapped in flour tortillas) or as an appetizer served with corn chips. To Heat: The best heating method is the microwave. Simply remove from the shipping container and place in covered microwave dish and heat until warm (approximately 2-1/2 minutes), and it is ready to serve. Sliced Dried Beef & Pastrami Upon arrival: Place vacuum sealed package in refrigerator or freezer. Fully cooked and ready to enjoy. To Serve: Thaw in refrigerator overnight. Serving Suggestions: Makes a wonderful sandwich. Spread with Herb Cream Cheese and serve with crackers. As a main course for breakfast, lunch or dinner when creamed and served over toast or biscuits. JERKY & SNACK MEATS Beef, Turkey & Pork Jerky and Beef, Turkey & Pork Smoke Stix Upon arrival: Just open vacuum pack and enjoy. For use at a later date, place unopened package in freezer. Peppered Dried Beef Upon arrival: Just open vacuum pack, slice and enjoy. For use at a later date, place unopened package in freezer. PORK CHOPS, RIBS and ROAST Smoked Pork Chops Upon arrival: Place vacuum-sealed pork chops in refrigerator or freezer. To Serve: Thaw in refrigerator for 2 days or until completely thawed. In a large skillet, heat 2 tablespoons butter over medium heat. Add pork chops and heat 2-3 minutes per side until just warm. Do not over cook. Serving Suggestions: Serve with your favorite vegetables and potatoes, or with eggs at breakfast. Smoked Pork Ribs with Sauce Upon arrival: Place vacuum-sealed pork ribs in refrigerator or freezer. To Serve: Thaw in refrigerator for 2 days. This product is fully cooked so you just need to warm it. Carefully slide ribs and sauce from package to baking dish. Cover with foil and heat 15 minutes at 350, then remove foil and heat another 15 minutes. Serving Suggestions: Wonderful with baked beans that have been topped with smoked bacon, or with corn-on-the-cob.
4 Smoked Boneless Pork Roast Upon arrival: Place vacuum-sealed pork roast in refrigerator or freezer. To Serve: Thaw in refrigerator for 2 days or until completely thawed. Remove from packaging and wrap in foil. Heat in 325 oven for approximately minutes per pound. Excellent served with our BBQ sauce. BACONS Canadian Bacon Upon arrival: Place vacuum-sealed Canadian Bacon in refrigerator or freezer. To Serve: Thaw completely in refrigerator for 2-3 days. This product is completely cooked and can be enjoyed either warm or cold. To heat sliced Canadian Bacon: Melt 2 tablespoons of butter in a heavy skillet, over medium heat. Add Canadian Bacon slices and heat for 1 minute per side. Be careful not to over cook. Serve immediately. To heat whole Canadian Bacon slab: Thaw product completely. Wrap in foil and heat in 325 oven for approximately minutes per pound. Do not over cook. Serving Suggestions: For breakfast with eggs, or on Eggs Benedict with Hollandaise Sauce. In omelettes, quiches or on sandwiches. Delicious as the main course served with your favorite vegetables and potatoes. Comal County Sliced & Slab Bacon Upon arrival: Place vacuum-sealed bacon in refrigerator or freezer. To Serve: Thaw completely in refrigerator for 2-3 days. Arrange slices evenly in an unheated skillet. Cook slowly until it reaches the desired crispness. Serving Suggestions: Bacon isn t just for breakfast, it s also superb on sandwiches, as a topping for potatoes and casseroles and to season beans and soups. FAJITAS Smokehouse Special 2 pieces lightly toasted homemade bread 4 raw onion rings (optional) 2 Tblsp homemade mayonnaise 4 ounces sliced cheddar cheese 8 slices smoked bacon, cooked crisply 1 pickled jalapeno, sliced 6 slices tomato Spread toast with mayonnaise. Assemble the sandwich in the following order: Toast, mayonnaise, crisp bacon, tomato, onion, cheese and jalapeño. Bake at 400 until cheese melts and bubbles. (8-10 minutes) Serves 2. Beef or Chicken Upon arrival: Place vacuum-sealed fajitas in refrigerator or freezer. To Serve: Our fajitas are fully cooked so all you need to do is heat them. Thaw completely in refrigerator for 2 days. To Heat: Melt 1 tablespoon of butter in heavy skillet. Add fajitas and 3 tablespoons of water to skillet. Toss until warm, being careful not to over cook (approximately 5 minutes). Serve on tortillas with any or all of the following: chopped onion, tomatoes, lettuce, guacamole, refried beans, black olives, sour cream or salsa. TENDERLOINS Beef & Pork Tenderloin Upon arrival: Place vacuum-sealed package in refrigerator or freezer. To Serve: Just thaw, slice and eat. Best served at room temperature. To Heat: Place completely thawed product in foil and heat at 325 for minutes per pound. Do not over cook. Refrigerate all products immediately! Most will keep 7-10 days in refrigerator or 3-6 months in freezer.
5 Turkey Tenders Upon arrival: Place vacuum-sealed Turkey Tenders in refrigerator or freezer. To Serve: Allow to come to room temperature. Do not heat. Just slice and enjoy. Serving Suggestions: Enjoy as an appetizer with Smokehouse Sweet & Spicy Mustard, with cheese and crackers, with Herb Cream Cheese or Horseradish Sauce. SAUSAGES Summer Sausages - All Beef, Beef Salami, Bismarkian, Salami, Turkey, Venison, Cheddar Jalapeño Summer Sausage Upon arrival: Place vacuum-sealed sausage in refrigerator or freezer. To Serve: Thaw completely, slice and eat. Do not cook. The perfect snack - it may be left at room temperature for up to 5 days. Delicious with our Sweet & Spicy Mustard and your favorite smoked cheese. Take our sausage with you on your next adventure. Other Sausages - Bratwurst, Pork & Beef, Applewurst, Cheddar, Jalapeño, Cheddar Jalapeño, Tex-Mex and Chicken Upon arrival: Place vacuum-sealed sausage in refrigerator or freezer. To Serve: These sausages are fully cooked, but they are best when heated. Thaw completely before heating. To Pan Fry: Melt 2 tablespoons of butter in large skillet, over medium heat. Add sausage and cook until lightly browned and heated thoroughly. (Approximately 5 minutes per side.) To Grill: When fire in grill is ready, place sausages on grill and cook over medium heat until browned and heated thoroughly. (Approximately 5 minutes per side.) Serving Suggestions: An easy and delicious appetizer. Enjoy with our Sweet & Spicy Mustard and our smoked cheeses. For breakfast with scrambled eggs and hash browns. For lunch or dinner with potato salad, pinto beans and sauerkraut. SALMON One Pan Sausage and Potatoes 1/2 lb. smoked sausage (pork & beef, cheddar sausage, jalepeño) 1 tsp crushed thyme 4 tblsp olive oil 1-1/2 tsp cumin 1-1/2 lbs. new potatoes, sliced with skins on Salt and pepper to taste 1 cup green onions, sliced Lightly saute smoked sausage in 1 tblsp olive oil. Remove from skillet. Slice into bite size pieces. Heat the rest of the oil to hot in skillet and saute onion and potatoes until tender and lightly brown, stirring to prevent sticking. Return sausage to skillet. Add seasonings and toss to mix. Delicious with eggs for breakfast or with a tossed salad for lunch or dinner. Serves 6. Smoked Salmon Upon arrival: Store in unopened foil pouch for up to one year. Once opened, keep in refrigerator for 2-3 days. Serving Suggestions: Serve with crackers and your favorite condiments such as fresh lemon juice, capers, horseradish or tartar sauce. CHEESES & MUSTARD Smoked Cheeses Upon arrival: Place immediately in refrigerator. (During shipment, the cheese may emit an oily liquid. This is normal and should not effect the quality of the product.) Serve on your favorite sandwich or on crackers. Sweet & Spicy Mustard A perfect complement to all of our meats. Please refrigerate after opening. Refrigerate all products immediately! Most will keep 7-10 days in refrigerator or 3-6 months in freezer.
6 AMER CAN EXPRESS The New Braunfels Smokehouse is a half-century-old Central Texas tradition popular with everyone around New Braunfels, and with travelers from all over the world. The family-owned country store, meat processing plant and mail order business feature hickory-smoked meats prepared with tightly guarded recipes and slow-smoking techniques that are generations old. UNCONDITIONAL GUARANTEE You must be completely satisfied, or we will make it right - with an appropriate exchange or refund. Mail Order Sales FREE Catalog P.O. Box New Braunfels, Texas Phone: Fax: Visit us on the internet at [email protected] The New Braunfels Smokehouse Cookbook The NEW BRAUNFELS SMOKEHOUSE: OUR FAVORITE RECIPES features recipes from our country store in New Braunfels, Texas. Established in 1952, the country store has been serving comfort food to customers from all over the world. Supplies are limited, so order your copy now! Item No. CBK $29.95 NB0709
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Thank you for your continued support and patronage, The MPH Family SCAN HERE TO VIEW OUR SPECIALS
Market Pub House has committed itself to the highest standards of quality, service and environmental consciousness. Our staff is proud to serve our made-from-scratch menu with our signature pizzas and