Shipping and Storage
Our products are cured and smoked, allowing us to safely ship them to you. As an added measure, they are cryovaced and frozen. Depending on climate conditions, the meat will arrive frozen, partially frozen, or thawed. Refrigerate as soon as possible after delivery. If you will not be serving the product within a week, it should be placed in the freezer. Allow several days in the refrigerator to fully thaw. In order to retain moisture, keep sealed in original protective wrap until ready to reheat.
Outdoor Grill Reheating
For the very best flavor, we recommend using an outdoor grill. Coals should be glowing and without flame. Place meats directly on the rack at least six inches above the coals.
Brisket: Cook for approximately 45 minutes to 1 hour, until the meat reaches an internal temperature of 168 degrees. We recommend occasionally basting with Salt Lick sauce.
Ribs (Pork or Beef): Cook for 20–30 minutes. We recommend occasionally basting with Salt Lick sauce.
Sausage: Baste with BBQ sauce, then cook for 10–15 minutes. Check temperature by touch to avoid breaking skin and losing juice. Look for firm, crispy skin without bursting. Continue to heat in 10-minute intervals until it reaches desired doneness.
Turkey Breast: Baste with BBQ Sauce, and cook for approximately 45 minutes. Remove from heat, check temperature, baste, wrap in butcher paper and foil, and return to grill. Cook for another 30 minutes, check temperature, baste. The sauce will help seal in the natural juices, caramelize, and add flavor. Total reheating time will range from 1–1.5 hours. Check temperature periodically until it reaches an internal temperature of 165 degrees. Allow to rest for 25–30 minutes before slicing to retain moisture.
Oven Reheating
Brisket: Place in a pre-heated 250-degree oven and cook for 45 minutes to 1 hour.
Sausage & Turkey Breast: Place in a pre-heated 225-degree oven. Cook sausage for 30 minutes, and a 3-4lb. Turkey Breast for 1 hour.
Pork Ribs: Preheat oven to 410 degrees, baste with Salt Lick Secret Recipe Sauce, place on wire rack and cook for 10 minutes. Remove ribs, reduce heat to 275, baste with sauce again and heat for approximately 20 more minutes.
Beef and Bison Ribs: Preheat oven to 350 degrees, baste with Salt Lick Secret Recipe Sauce, place on wire rack and cook for 10 minutes. Remove ribs, reduce heat to 225 degrees, baste with sauce again and heat for approximately 25-30 minutes.
To retain original smokehouse flavor and moisture, do not overheat. Cooking times and temperatures can vary from oven to oven. A meat thermometer should read 165 degrees when fully reheated. ENJOY YOUR MEAL AND THANK YOU FOR CHOOSING THE SALT LICK!