When we decided to sell smoked sous-vide meat, it became apparent that smoking under refrigeration would deliver a superior product. Frankly, we were shocked to find no refrigerated smokers on the market. So we built one. Which produces superior smoked meat, but also allows us to smoke other interesting things, that you might not expect. We smoke several kinds of cheese, including soft cheeses that would probably melt in a normal cold-smoker. We smoke butter, and we smoke salted caramels that we make here by hand. We’re always looking for something else interesting to smoke, and we’ll even take special requests. If you have a good idea, email us at firstname.lastname@example.org, and we can talk about it!
If you see smoked mozzarella for sale, it’s usually aged because the really fresh stuff would just melt in a smoker. If you see fresh smoked mozzarella, it’s usually artificially flavored with liquid smoke. Our mozzarella is unique: it’s real fresh mozzarella, flavored with nothing but a blend of mesquite and hickory wood smoke, in our proprietary refrigerated smoker.
10 in stock
Our frozen product, when kept properly frozen, is good for 6 months after the freeze-by date. The best way to thaw it is to move it to the refrigerator a day or two before use. The rule of thumb is: the slower it thaws, the better quality it will have.
- Get a bowl or other container that’s large enough to hold all the meat
you’re making. Run your tap until the water is hot, and fill the container.
Submerge the meat, still in the package, in the hot water for 5 minutes or
so. This brings the center up to a good serving temperature.
- Meanwhile, if you are using a grill get it as hot as you can. For a
cast-iron pan, preheat it for at least 3 or 4 of minutes. Remember, this
product is fully cooked. You don’t have to worry about doneness. You’re just
searing the outside.
- Remove the product from its bag and use paper towels to dry it thoroughly.
If it’s not dry, it won’t sear.
- If you’re grilling, brush the product with oil. No need for salt or other
seasoning! If you are using a pan, add a good amount of oil to the pan;
enough that the bottom of the product will be covered.
- Sear the product to your desired color on both sides; a minute per side is
usually long enough. Remove and, if desired, blot off excess oil. There’s
also no need to rest this meat. Eat it while it’s hot!!
All of our reverse-sear items are shipped flash-frozen in dry ice. We ship once a week on Wednesdays. We ship 2nd day so that packages will arrive no later than Friday afternoon. Because of restrictions for shipping with dry ice, orders shipped by air may have to be broken up into multiple packages. If your order includes refrigerated items, they will be shipped with the meat. If you order unrefrigerated items, they will be shipped separately by ground. Orders received after noon on Tuesday will ship the following week. When your order has been placed, you will receive an email notification from us which will include your shipping date. When your order ships, you will receive an email with a tracking number you can use to check its status. Please allow 24 hours for the tracking information to become available. Shipping rates are a tiered flat rate based on order total:
Order Total (pre-tax) Shipping
$0.00 – $124.99 $20.00
$125.00 – $250.00 $30.00
Over $250.00 FREE!!!
*NOTE: Because our product is perishable, we will not ship to P.O. Boxes or other drop boxes.
When you receive your shipment, please exercise caution when opening it. Dry ice can cause severe burns. If there is dry ice remaining in the box, carefully remove your items without handling the dry ice. If there is no dry ice left, please confirm that the goods inside the box are at 40F or lower. If they are not, please contact us at email@example.com
We cannot accept returns on perishable goods, but in the event that your order arrives damaged or over temperature (40F), please contact us as soon as possible at firstname.lastname@example.org with your order number, tracking number and a photo of the item’s condition. We must address these issues on a case-by-case basis, but we will do our best to make it right.