Pork - Roast
Beef & Steaks - Poultry - Smoke
House - Sausage - Ground
NORTHERN version of
(Smok’hous’) is a place where meats, fish, etc. are exposed to
smoke in order to flavor and cure them. The SOUTHERN
version of (ol smok’ has’) is an out house used to cure hams,
rabbits, and sausage with the good ol’ dry smoke.
you like Northern or Southern smoke, you will LOVE Headon’s Smoked
Products. Lance has
perfected the science of smoking to produce some of the finest
smoked meats in Illinois, most certainly in Creston.
Fashioned Hams, Smoked Brisket, Smoked Bacon, Beef Sticks of all
levels of heat, Jerky (good teeth required),
and Summer Sausage.