Lucky's Fire & Smoke

CURE & SMOKE = HOLY TRANSFORMATION

Dearborn Sausage’s seven decades of Artisan Charcuterie, joined with Lucky’s Team to develop the Polyphenol Rich Magic Red Spice Cure then gently sweet smoke to capture the beauty of every Lucky Wagyu & Angus Cut.  Their artistry is also expressed in their amazing Lucky Craft Angus Brats & Hot Dogs with flavors to follow the seasons.

First comes the cure, the secret blend of Lucky’s Magic Red Spices Rich with Omegas & Polyphenols with all the fixings that takes the wonderful Wagyu & Angus Beef to the next world of flavor & nutritional sensation that everyone loves.

Second comes the low and slow hickory wood smoke. The Wagyu & Angus cured cuts are hung to expose all surfaces to the subtle scent of the flavorful smoke, for hours and hours. Gently merging the rich flavors of the Polyphenol, Omega Rich Red Spice Cure surrounded by wisps of Hickory Smoke.

Third, the Slow & Low cooking for 12 to 24 Hours achieve the rich Umami Flavor and Silky Fork Tenderness. Then and only then, it is ready for your Classic & Innovative food creations. This step allows the meat to quickly finish cooking on your grill, under your broiler, in your oven or even in minutes in your microwave. (And a longer refrigerated shelf life)

LUCKY’S – THE WORLDS FASTEST SLOW COOKED NOBLE MEATS

This HOLY TRANSFORMATION is a journey of Tender Love. From Harvest to Aging to Polyphenol & Omega Red Spice Curing to Hickory Smoking to Low & Slow Cooking only takes about 60 days!