NW Local Meats

05/30/2026

Temperature: Set your smoker to 225°F to 250°F.Time: Smoke for 4 to 6 hours, depending on size.Misting: Spritz the hocks every hour with diluted apple cider vinegar or beef broth to build bark and keep the meat moist.Finishing: Once the internal temperature hits 165°F, you can wrap the hocks in butcher paper or foil with a splash of apple juice to tenderize.Crisping: If you want crispy skin (cracklin’), increase the smoker temp to 350°F–425°F for the final 30 minutes, or pop them in a preheated oven until the skin puffs and bubbles.

05/30/2026

Hi there! Welcome to NW Local Meats. We're so glad you stopped by! 🤗

Here's a quick walkthrough of the store, featuring our cases packed with Beef, Pork, Lamb, & Goat, and some wonderful spices from The Kitchen Imp! Swing by today to get a closer look at what we've got available and take something home for your family dinner.

05/22/2026

05/16/2026

Ingredients
4 pounds pork belly skin-on
1 1/2 tablespoons salt
1 teaspoon baking soda
1 small lime juiced
Instructions
Make crosswise cuts on pork skin, careful not to cut through the skin completely. Once you have made the cuts, cut the pork belly into 1 ½-inch thick slices.
Rinse the strips under water and drain the water.
Add the strips to a bowl with salt. Marinate the strips for 2 hours.
Preheat the oven to 150C/300F. Place the strips on a lined baking sheet skin side up.
Combine the baking soda and lime juice and brush the pork on all sides.
Bake the chicharrónes in the oven for 90 minutes.
Once the skin has become crispy to your liking, remove the chicharrónes from the oven and serve

05/08/2026

New to the store!

05/08/2026

Stop by Saturday for BBQ options for Mother’s Day!

05/08/2026

11/11/2025

Thank you for your service!
🇺🇸

11/07/2025

Ground Beef Boxes. Buy 12 Pounds Of Ground Beef Get 13 In The Box!