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About
Jack Catron is Backwoods Jack. Raised on a farm in Virginia with 300 hogs and 100 head of beef and milk cows, Jack's father ran a butcher shop in the winter time. Jack helped him smoke ham and bacon as a boy and has fond memories of the time, "My dad used to load coolers of meat in an old 1953 station wagon and peddled the meat in the West Virginia coal mines." He said he's done it all, made jerky, brisket, and smoked many different fish and meats. Jack continues, "I was a construction superintendent, building hospitals throughout the U.S. and once a month I smoked meat for the team. As I retired I decided to smoke meats for a hobby. I started out two years ago this past August and now it's a job." He says the St. Matthews Market has been good to him and like most farmers and vendors, he likes the people.
Jack has a commercial kitchen and several smokers on his property in Jefferson County and sources all his meat locally from Boone's or Penn's or local farms. He offers Texas style brisket from a recipe learned in South Texas and makes brats, cheddar brats and pepper brats. He smokes and cures his own bacon and packages it. He adds, "I buy my salmon from a friend who fishes for a living in Alaska; it's as fresh as can be. A friend on the Snake River in Idaho fishes for trout and ships it to me for smoking." Jack makes his own breakfast sausage, in both plain and smoked varieties. It comes from a family recipe handed down for generations. He makes kielbasa and smokes chicken breast, Porterhouse Pork Chops, all of which are heat and serve, making dinner convenient.
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February 20th, 2023 person_outline David Hunt
