Queens Trading Company

For those of you asking we finally have a list of our products 1. Brown Sugar and Porter Mustard 10.00/8oz 2. Stone Ground Spicy Beer Mustard 10.00/8oz 3. Apple Cider Bourbon Mustard - 10.00/8oz 4. B&B pickles - 8.00/ Pint ... 5. Sour Dill Spears 8.00/ Pint 6. Queens Trading Company Ketchup - 10.00 /8oz - We are still beta testing the recipe, 7. Maple Sage Breakfast Sausage - 7.00/1# 8. Kielbasa Sausage 9.00/# 9. Hot ltalian Sausage 9.00/# If you are in NYC minus staten island we will deliver for free 5.00 for SI because we need to take a ferry. S&H will apply for anywhere else.

We just finished this bad boy, we promptly turned it into this... #Pastrami #Reuben #FoodPorn

Anyone else in the mood to fire up the grill and have a beer?

"Organic Is More Than Simply a Label, Organic Is A Lifeboat, We Cannot Sink the Lifeboat"

Who doesn't like a slim jim? Here is a recipe for Landjaeger the dried German sausage it is based on. You could do all this or allow us to do it for you 2 1/2 lb pork shoulder 2 1/2 lb beef roast 7 tsp salt... 4 tsp dextrose 5 tsp ground white pepper 1 tsp cure #2 1 Tbs caraway seed 1 tsp ground coriander 3/4 tsp garlic powder (or more to your taste) 1/8 tsp starter culture (encapsulated citric acid) Hog casings 32 or 34mm Grind beef and pork through a 3/16 plate (fine) Place meat in a mixer, add salt and cure and mix for 5 mins. Add the starter (dissolve in 1/4 cup water) and the rest of the seasonings. Mix well for 5 mins to form a paste like. Stuff in casings. Place sausages on a baking tray then place another tray on top of the sausage. (cookie sheet trays) Place a heavy pot or brick on the top tray to flatten sausage about 1/2" thick. The sausage should ferment in the trays in a 80* F area to allow them to get flat and firm. This takes 2 days. At the 2nd day mark remove the top tray and allow to sit at room temp for 4 hrs. Turn landjaeger over and replace top tray and weight, return to the 80* temp for another day. After the last day of fermenting (the sausage should be 1/2" now) remove from trays and prepare your smoker. Use hickory or oak and smoke at 95 to 105* for 4 hrs. Longer if you like more smoke. After the landjaeger has smoked, leave them in the smoker for 6 hrs (no heat) After the 6 hrs bring in house and allow to air dry for 10 days in a 60* enviroment. This is the hard part to do. We use a small wine fridge. The landjaeger by this time should be very dark and dry.