The Art of the Cure
Every batch begins with carefully selected premium brisket and pork belly. Each cut is individually trimmed before entering our vacuum tumbling process, allowing our signature curing recipe to penetrate evenly throughout the meat.
Immediately after tumbling, every piece is vacuum sealed in its final packaging. This minimizes exposure to ambient air while preserving moisture, enhancing tenderness, and locking in natural flavor during the curing process.
Our corned beef slowly cures for ten days, giving the brisket time to develop its classic texture and deep traditional flavor. Brewster's Bacon follows a meticulous seven-day cure before being expertly sliced, packaged, and prepared for your kitchen.
For our smoked products, the process continues with slow hardwood smoking that develops a rich aroma and bold flavor while maintaining the tenderness created during curing.
At Brewster & Son, we never rush the process. Quality comes from precision, patience, and craftsmanship—not shortcuts.