Harold Albright recently took several samples of his processed meats to the Montana Meat Processors Association and his butcher shop, “H’s Custom Cuts” was awarded 13 awards including the state’s cured meat overall grand champion. H2 A new vacuum tumbler was recently purchased for the shop of H’s Custom Cuts which allows processing to be done more efficiently. Pictured from left, Austin Brocklehurst, Sierra Allbright and Harold Allbright. “This machine speeds up my process of doing hams and bacon,” Allbright said. “Instead of letting them sit for seven days in a brine or salt solution, we can inject them, and put them in the tumbler today and smoke them tomorrow.” H3 The team of Harold Allbright and Austin Brocklehurst from H’s Custom Cuts are using a special recipe ground beef and pork recipe to create Willie’s meat sticks which will be smoked after the sausages are created. In addition to the original recipe, there is also an apple sausage recipe that is very popular. Sausages are hung and smoked and then packaged within a 24-hour period. H4 Harold Allbright of H’s Custom Cuts pictured with beef halves that are ready for processing. H’s Custom Cuts processes both wild and domestic meat. H’s Custom Cuts is located at 49 Rock Lake Road about a mile south of the town of Wheatland.

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