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Posts Tagged ‘@Eckrich’

Eckrich Lil Smokies Review

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Eckrich Lil SmokiesI’m a fiend for “little smokies” – give me a mess of good quality, fine tasting ones, and I’ll pass on the rest of breakfast.  You never see them on a restaurant menus, not really sure why.

Like all pork (and meat in general) products, they have gotten really spendy lately, pushing over $6 a pound. While I have some very specific favorite brands, determined by taste and texture, I am a sucker for sale priced ones, and that’s why I picked up a pack of Eckrich “Li’l Smokies” yesterday.  They were half the price of the other brands.

Eckrich is part of John Morrell now, and according to the USDA plant number on the package, these babies were made at the Morrell plant in Cincinnati (pictured below).

How were they?  OK, especially at the price.  A pork and chicken product (I prefer all beef), they aren’t as flavorful as some brands I prefer, tasting more like cocktail franks, which should be an entirely different recipe than smokies.  I’d buy them again tho, at the sale price.

Why the ‘char?’  I prefer sausages with natural casings, and you’ll never see little smokies in a casing. Too expensive, troublesome for mass production I imagine.  For me, putting a little char on the baby weenies gives them a texture more again to a casing product. That’s my story and I’m sticking to it.

 Eckrich Lil Smokies

 John Morrell Cincinnati

 

 

Lil Smokies Review

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Eckrich Lil Smokes Review

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Eckrich Lil SmokiesI’m a fiend for “little smokies’ as a breakfast meat.  Give me enough of them of good quality, and I’ll skip the eggs, toast, and potatoes. You never see them on restaurant menus, though I don’t know why.

My personal preference is for the all beef variety, though I am motivated by price point too, and that’s why I grabbed a package of Eckrich’s yesterday, which were on sale for half the price of the other brands. Like all pork products, the price of smokies has skyrocketed lately, and they easily tip the $ scales at $6 a pound, plus.

Cooked them up this morning and they were ok, especially considering the price.  They aren’t as flavorful as some of the other brands, and taste more like “cocktail franks”, which should, and usually are, a totally different product than little smokies.

Why the ‘burnt’ appearance?  I am predisposed to prefer sausages with a natural casing, and as far as I know, there are no little smokies with casings. Too difficult and expensive for mass production, I imagine.  So the ‘char’, presents a texture that more closely resembles a natural casing sausage.  That’s my story and I’m sticking to it!

I’d buy them again at the same price, but at the same price point as other brands, I’d opt for my usual favorites. According to the USDA plant number, these babies are manufactured at John Morrell’s plant in Cincinnati (pictured below).

 Eckrich Lil Smokies

 

 John Morrell Cincinnati

 

 

 

 

 

 

Eckrich Lil Smokes Review

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