Today’s post comes from Brian, a long time Smokehaus employee of nearly seven years. Head down to the prep room and you’ll find Brian expertly preparing haus-made ingredients for our sandwiches with his eyes practically closed, he knows it so well. An inquisitive character, come at Brian with any number of of topics and leave the prep room with your brain hurting because of the knowledge dropped. Outside of the Smokehaus, you can find Brian dabbling in sound design, reading voraciously, hanging with his kids, and of course, fermenting things.
Here at the Smokehaus, we are constantly looking for ways to improve the techniques and processes to bring the best product to our community and customers around the country. We also like to experiment at home. I love to make homemade hot sauces.
One of the key components of hot sauce is how to extract the heat from the peppers and control how hot a sauce is going to be. I had struggled to have a consistent outcome until my co-worker Brandt (our lead Smoker) suggested I learn the process of making hot honey. Experimenting with hot honey has taught me how much heat to expect at the end of this process as I experiment with different peppers. This will help me create better hot sauces. I now use hot honey instead of brown sugar for my sweetener while cooking. So without further ado, here is a simple breakdown of how to make hot honey:
Step One: Take a large pot and fill it a little over halfway with water. Bring to a rolling boil.
Step Two: Place a metal bowl containing the desired amount of honey over the boiling water.
Step Three: Drop in a few sliced peppers of your choosing into the honey. Taste as it releases its capsaicin until you reach your desired heat level. Then pull the pepper out and let the honey cool. Now you have hot honey and can add it to your cooking!
Try it on variety of foods. It’s a great addition to any dish that you want a hit of sweet heat! Here are a few suggestions:
These days, it’s not uncommon for any of us to reflect on the past year and be wide-eyed and possibly fatigued at how much has changed in our worlds. The past year at Northern Waters certainly wasn’t anything we could have anticipated nor did we have a map to navigate what would come to be a new way of doing business for the foreseeable future. On March 11, we shut our doors to in-deli customers but remained open for pickup and delivery orders. “It was the slow season”, we said. “We’ll be okay”, we said. “We’ll make it work.” While our internal affirming statements came true, we really had no idea what was in store and the challenges we would collectively overcome.
“The business coming in, it’s not going to last,” we said, as people stayed home and we watched our favorite eating establishments forced to close up. We were so wrong. Suddenly it was summer. And it lasted. And it lasted and it lasted some more. Our customers all showed up by supporting our business with local pickups for our smoked salmon or deliveries of sandwiches to new home offices and socially-distant cubicles.
Meanwhile up on the third floor, our usually-sleepy-in-spring mail order department started looking more like the holiday season. Boxes of smoked goodness lined our hallways waiting for the big brown truck to come. Was this December all over again? What is happening?
We adapted by the second. We expanded our delivery zones. Our HR manager and owner would run deliveries. The culinary crew in the smokehuas proper would grab a delivery going to Gary or Deep Congdon. We juggled the phones and the online orders. The response from our customers was incredible.
We tried to plan for the time being only to discover we needed to tweak the plan. And then make a new plan. And then another. And maybe some more adjustments here… or there. And suddenly we are over a year into life in a pandemic world. And guess what? We are still adapting. It’s not a reflection of our inability to commit, rather, learning from all of our customers on the best way to deliver our products and quality service. The Smokehaus is a place of a constant effort to get it right.
I write this post with much gratitude for all our customers who helped keep The Smokehaus open for business. I would be remiss if I also didn’t acknowledge the incredible group of people I get to work with everyday. They took on the challenges in such admirable, whatever-it-takes attitudes. It was remarkable.
There have been times over the last year where I would pause and wonder what the magic was that helped us come together to accomplish what we have this past year. A lifelong student of studying team and workplace cultures, it was fascinating. Some of my coworkers nerd out about music, some over fishing, some over food. I nerd out about what makes people come together to do remarkable things. We have great people with great character that work here. They are people committed to their craft and each other. But we have something a lot of places don’t: Eric Goerdt.
Eric, our founder and owner, is responsible for this magic. He is the secret sauce. He brings a relentless level of energy and positivity to each department– every. single.day. It is difficult for me to eloquently describe Eric’s effect on this business and after trashing five paragraphs trying to describe this, I realized someone much more skilled with pen and paper has already done so. Steve Hoffman wrote a piece on The Smokehaus back in 2018 for The Growler. He says:
In Eric Goerdt’s vision, we live in a world where it is possible for a tiny deli counter, with next to no seating, in a mixed-use warehouse building in Duluth, to sell enough carefully made, world-class salumi, smoked fish, and cured meats each year to reliably employ 43 Minnesotans on an ongoing basis. All it takes is virtue.
What that virtue consists of, in Eric’s case, is a relentlessly cheerful insistence that employees be treated well, so that they are content in their jobs, so that, in turn, they stay around long enough to become knowledgeable, so that they will take informed and attentive care of their customers. As a result, those customers keep coming back, because they never get a single hint from the other side of the counter of rote, fast-food sullenness.
As we prepare for the busy summer season ahead, we know we are not past the challenges we’ve faced this past year. If we’ve learned anything, we know there will be more. But we know that we have a crew of people ready to find ways to make sure you can still experience The Smokehaus with the same enthusiasm and attention that you received when you used to be able to walk through our front doors and gaze into our deli cases full of products we are so proud of— because behind all of us is a guy named Eric who humbly and enthusiastically gives us the best of himself everyday.
The Cold Turkey is our second most popular sandwich, after the unstoppable Cajun Finn and just ahead of the Northern Bagel (both of which we also offer as kits!). It’s not only a showcase for our maple-sage smoked turkey (obvy.), but our signature crayo spread. (We mix together walnuts, garlic, and dried cranberries with southern-style smooth and creamy Duke’s mayo.) Add on a couple slices of Swiss and a stack of fresh greens (held inside our Haus-baked ciabatta) and you have yourself a double handful of sweet and savory perfection.
Want to take something great even further? It is possible. Add your own “Jean Jacket.” That’s Sriracha and cilantro, if you’re not already in the know. The added punch of spice and brightness will open up a whole new world of flavor possibilities.
It’s a Spring that we will always remember. This is our current new odd reality. We miss sharing bad (and good) jokes with our customers. We also miss explaining the difference between wet and dry-cured pepperoni or what kippering is.
While some restaurants across Minnesota are beginning to reopen at 50% capacity, for the safety of our staff and customers, our doors remain closed. Our space is simply too small to socially distance responsibly. But good news! We will continue to provide everything our little shop offers through delivery and no-contact pickups outside on our deck.
We are incredibly grateful for the amount of support, encouraging words, and positive feedback we have received from our customers over the last few months.
Our love for food has not faded. We are committed to providing exceptional customer service. We will pivot and adjust to the challenges that arise. We will continue to ensure that our operations and policies are sustainable while maintaining the highest safety possible.
How to place a pickup?
You can place it online or you can call us. We recommend placing your order online for the fastest turnaround.
How do I pay?
If you’re calling to place an order, we will take your payment over the phone.
Can I tip?
Yes! Over the phone. Everyone appreciates it.
How do I know when my order is ready?
We will give you an estimate over the phone. When your order is ready it will be placed in our new no contact pickup zone.
Where do I pickup my order?
Our no contact pickup zone is located on our deck facing the DeWitt-Seitz parking lot. You’ll see a large white tent. Your order will have your name written on the bag.