260.768.4715

Recipes

Featured Recipe

Cooking a Bone-In Ham

Cooking a Bone-In Ham
Our Whole, Bone-In, Hickory Smoked Hams are a holiday best seller. The flavor is phenomenal and once you've tried it, you will be a repeat customer.
Write a review
Print
Ingredients
  1. **Also, note that we strongly recommend using a cooking bag and following the directions off of the box. We as a family almost always use one when we cook any meat entree.**
Instructions
  1. This guide does not necessarily determine doneness. The best test is the temperature of the meat. Insert a meat thermometer in the center of the meat without touching the bone. Make sure the ham reaches 160 degrees.
  2. Ham Size & Approx. Cooking Time
  3. 12-14 lbs. for 3-1/2 to 4-1/2 hours
  4. 14-16 lbs. for 4-1/2 to 5-1/2 hours
  5. 16-18 lbs. for 5-1/2 to 6 hours
  6. 18-20 lbs. for 6 to 6-1/2 hours
Notes
  1. Let the ham rest for around 10 minutes before carving to allow the juices to soak in and settle.
  2. What size do I get? We figure around 1/2-3/4 pound per person to ensure you don't run out and possibly have left overs for delicious sandwiches.
Yoder's Meat & Cheese https://yodersmeatandcheese.com/

Prime Rib

Prime Rib
Your guide to serving up the best dish of the day! Our Prime Rib has been in high demand in recent years. It is a more expensive piece of meat but for smaller parties it is a special option. We carry it as Standing or Boneless and as Seasoned or Plain.
Write a review
Print
Ingredients
  1. **Also, note that we strongly recommend using a cooking bag and following the directions off of the box. We as a family almost always use one when we cook any meat entree.**
Instructions
  1. This guide does not necessarily determine doneness. The best test is the temperature of the meat. Insert a meat thermometer in the center of the meat without touching the bone if there is one. Make sure the Prime Rib reaches 160 degrees for medium or 170 degrees for well done.
  2. Prime Rib Size & Approx. Cooking Time
  3. 4-6 lbs. for 1-3/4 to 4 hours
  4. 6-8 lbs. for 2-1/2 to 5-1/4 hours
Notes
  1. When the correct internal temperature is reached, pull it out of the oven and let it rest for a few minutes before slicing. This allows the juices to settle and soak in.
Yoder's Meat & Cheese https://yodersmeatandcheese.com/

All About the Turkey

All About the Turkey
At Yoder's, we carry All Natural, non-injected Fresh Turkeys. We get several large shipments a couple of weeks before Thanksgiving and we flash freeze them to preserve all the natural goodness. This means your turkey will be partially frozen when you pick it up.
Write a review
Print
Ingredients
  1. **Note: We strongly recommend using a cooking bag and following the directions on the box. It is the only way we as a family cook our own turkeys.**
Instructions
  1. Allow 1 day of thawing, in the refrigerator, for each 4 pounds of turkey. Once thawed, a turkey may remain in the refrigerator for 4 days before cooking. Use the roasting chart as a guide; it doesn't necessarily determine doneness. The best test for doneness is the temperature of the meat. A turkey is done when the thigh meat reaches an internal temperature of 170 degrees. Insert an oven-safe meat thermometer into the thigh area, making sure the thermometer is not touching the bone. Roast the turkey at 350 degrees.
  2. Size & Time (unstuffed) **for stuffed turkeys increase time by 15-45 minutes
  3. 8-12 lbs. for 2-3/4 to 3 hours
  4. 12-14 lbs. for 3 to 3-3/4 hours **our Smoked Turkeys are not fully cooked so the cooking times are close to the same
  5. 14-18 lbs. for 3-3/4 to 4-1/4 hours
  6. 18-20 lbs. for 4-1/4 to 4-1/2 hours
  7. 20-24 lbs. for 4-1/2 to 5 hours
Notes
  1. We take some of these same All Natural Turkeys and smoke them in our smokehouses using hickory wood chips to give them incredible flavor. These Smoked Turkeys are a personal family favorite and once you've had one, you are unlikely to go back to the non-smoked ones!
  2. Let the turkey sit for around 10 minutes before carving. This allows the juices to soak up and settle instead of letting them seep out.
  3. So, how much turkey do you need? On average, plan for 3/4-1 pound per person. This will ensure you don't run out and maybe leave some to try out those yummy leftover turkey recipes you've seen!
Yoder's Meat & Cheese https://yodersmeatandcheese.com/

All Recipes

Biscuits & Gravy

Biscuits & Gravy
Write a review
Print
Ingredients
  1. 1 lb Yoder's Salt & Pepper Ground Sausage, fried
  2. 1 pkg Southeastern Mills Gravy mix
  3. Pillsbury Grands biscuits
Instructions
  1. Make biscuits and gravy according to package directions. Add sausage to gravy at the end. Serve up the deliciousness!
Yoder's Meat & Cheese https://yodersmeatandcheese.com/

Baked Cream Cheese Spaghetti

Baked Cream Cheese Spaghetti
Write a review
Print
Ingredients
  1. 12 oz Spaghetti
  2. 1 jar Pasta/Spaghetti Sauce (28 oz)
  3. 1 lb Ground Beef; lean
  4. 1 teaspoon Italian seasoning
  5. 1 clove Garlic; minced
  6. 8 oz Cream Cheese
  7. 1/2 cup Parmesan cheese; grated
Instructions
  1. Preheat oven to 350 degrees F
  2. In a skillet, brown the ground beef until cooked through; drain fat and stir in spaghetti sauce. Set aside.
  3. Cook spaghetti according to directions on packet. Drain and place cooked spaghetti in a separate bowl. Add cream cheese, Italian seasoning, and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
  4. Lightly grease a 9x13 inch pan. Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle parmesan cheese on top.
  5. Bake for 30 minutes, until bubbly
Notes
  1. Can also substitute Alfredo sauce and Ground Chicken in place of the Spaghetti sauce and Ground Beef for another great option!
Yoder's Meat & Cheese https://yodersmeatandcheese.com/

Stuffed Peppers

Stuffed Peppers
Write a review
Print
Ingredients
  1. 4-6 bell peppers
  2. 1# Yoder’s Mild Sausage
  3. 8oz cream cheese
  4. 1 c. shredded cheese (NY Sharp)
  5. Bacon bits (optional)
Instructions
  1. Preheat oven to 425.
  2. Cut off the tops and take out center and seeds of 4-6 Bell Peppers.
  3. Fry up 1# of our bulk Mild Sausage and then mix with 8 oz cream cheese and 1 cup (more or less to your liking) of shredded cheese (we love NY Sharp).
  4. Fill Peppers with sausage mixture, top with bacon bits if you want.
  5. Bake for 20 minutes.
Yoder's Meat & Cheese https://yodersmeatandcheese.com/