In the early 1930’s, Eric’s grandpa, Louis Biermann, Jr., moved from Comfort to Brady, which is in McCulloch County, the geographical center of Texas. Louis converted a playhouse he had built for grandchildren into a smoke house in the 60’s, and thus began the sausage making tradition… Some of Eric’s earliest memories are of watching his dad, Aubrey “Opa”, and Grandpa grinding, stuffing and hanging meat in the smoke house on Grandpa’s place at the bottom of China hill.

In the late 70’s, Opa built a smoke house out on his property at Brady Lake, where he and Eric continued smoking sausage until  selling the place to move back into town in 2008. For a couple of years, smoking sausage was a struggle---the folks that bought Opa’s place at the lake kindly let Eric use the smoke house when needed, but it was difficult to monitor the progress of the meats with the smoke house not being on family property, so Eric decided to build a smoke house at his place.

Biermann’s Smoked Meats offers custom smoking for most any meat, and the main product is smoked sausages. The neatest thing is that Eric was able to move the smoke house from Opa’s old place to use at the business site!

Eric uses a blend of mesquite and oak wood for smoking. His smoked sausage is a mixture of venison and pork with a blend of seasoning that has been in the family for generations.

Once the sausage rings are hung it takes about four days to smoke and cure to get the finished product. It is time consuming, but the end results are worth it!