Leading restaurants and grocery stores across the state of Texas get their sausages from one place: Smokey Denmark Smoked Sausage Co. The company, which has been around since 1964, has seen tremendous growth over the last decade, with an expanded retail presence and a growing list of products. 

While sales opportunities are strong in the sector, processors seeking to grow activity will likely face a host of complex production requirements inherent to developing cooked, fried and smoked options. They include financial, technological and administrative issues.

In recent years, the brisket has become so much more sought after that, as a meat scientist acting in the interest of consumers, I have been challenged to seek alternative beef cuts that could be used in the smoker.