El Campo, Texas-based Junior’s Smokehouse officially opened in 2005, but the business’s namesake began working with meat long before that. Gerhard Drechsler, director of business development, sat down with The National Provisioner to discuss Junior’s Smokehouse.

The smokehouse will feature their own line of smoked beef sausages, beef bacon and cured meats.

The type of smoke a processor uses depends on many factors, including customer preference.

The more flexibility the equipment has, the more a processor can optimize their cooking process or find new products to sell.

Occasionally, a new product is discovered after a simple mistake. Just like penicillin was the end result of a messy lab bench, Seltzer's Double-Smoked Sweet Lebanon Bologna came about after an error in a smokehouse.