Sammie D's Fine Smoked Meats

Sammie D's Fine Smoked Meats A family owned restaurant, doing fresh slow smoked meats with fresh scratch rubs, sauces & sides
(1)

With Atom Creech – I just got recognized as one of their top fans! 🎉
02/26/2026

With Atom Creech – I just got recognized as one of their top fans! 🎉

02/22/2026

I am shutting the Sammie D's page down. We have gained so many great followers, and wonderful friends.

But it has come to a point where health and family must be at the forefront. You can follow "Talks with Chef Sean" where any new developments will be posted. Please understand this is for personal reasons.

Thank You
SEAN

**UPDATE** The contest is over! Yes, congrats Jon, I am tdoing ALL BEED franks.WELL, i didn't sit around doing nothin'! ...
02/13/2026

**UPDATE**
The contest is over! Yes, congrats Jon, I am tdoing ALL BEED franks.
WELL, i didn't sit around doing nothin'!
12 pounds of choice brisket ready to get nice and cold to grind. tomorrow. Many of you know what i planned on doing with it. But, since I have that much, I'm using half of it for an American classic.
CAN YOU GUESS?

Of course 6 lbs will be B, B & BC which is another fresh sausage (uncured) that is 100% raw and needs to be cooked. I recommend storing our fresh sausage for up to 2 months in the freezer.

Who knows, the person who guesses the second variety correctly will get a package free. Answer in comments below.

02/11/2026

Good afternoon folks!

I have taken a few days away from posting for a couple reasons. After the smoker issues, i have been fighting some kind of bug.
Second, I realized I should really work out a more streamline processing schedule, to allow the opportunity to keep an inventory of sorts. This will make it possible to fill your orders on demand.
Third, until we find a location we can massage produce items of all our offerings, I will post weekly availability.

As in all we do it is important to remind you, everything we do, is 100%made in house. From whole muscle butchery to fresh herbs and spices and utilizing the strict curing and temperature control.

It has bothered me that all the issues I had, kicking this into gear, set me back and put my focus on other things.

I will post the first availability right here.
Thank you all,
Sean

02/06/2026

Finally, it has arrived!

02/06/2026

DAMN, watching the notifications intently.
Waiting on the new cabinet, now says TODAY. I have sausage to get done.
Please smoker God's, help a brother out!

I did not grab a finished photo, plus we taste testers couldn't wait to jump inChicken Apple Feta sausage with Brussels ...
02/06/2026

I did not grab a finished photo, plus we taste testers couldn't wait to jump in
Chicken Apple Feta sausage with Brussels Sprouts and Sweet potatoes. Tossed with a marinade of Dijon, Balsamic, PURE Maple Syrup and Avacado Oil.
It was a hit

Little something off the Smoky BEEF and PORK, staples of BBq.A fresh (no cure)sausage, crafted from a 50/50 blend of gro...
02/05/2026

Little something off the Smoky BEEF and PORK, staples of BBq.

A fresh (no cure)sausage, crafted from a 50/50 blend of ground chicken breast and thighs, large grated Granny Smith apples, and quality feta.
There are many dishes that can incorporate this sausage. Pastas, casseroles, sheet pan, skillet, and a sandwich.

02/04/2026

In the past week, the smoker that I smoke sausage in has shut down twice in the middle of cooks. Temperature consistency is of the utmost importance.
As well as the shut off issue, the door decided to fall off. It is an old unit, 8 years!
The cabinet we use is insulated, sealed and digitally controlled. This has forced me to purchase a new unit, arriving Thursday.
As I have stated, sausage production incorporates MANY techniques from butchery& grinding, a trusted recipes, curing, stuffing & linking, tempature monitoring and smoking. I take a lot od pride doing all these correctly. One improper method can easily ruin, even potentially resulting in a danger to consume product.
Anyway, the smoking cabinet is due to arrive tomorrow meanwhile, I am working and focusing on the FRESH choices, B, B & BC, as well as a healthier, lighter sausage we believe will be a crowd pleaser.

I will start cold smoking sausage, today!If you have already placed your orders, I will contact you through Messenger.Pl...
01/30/2026

I will start cold smoking sausage, today!

If you have already placed your orders, I will contact you through Messenger.

Please know, the breakdown last week threw my scheduling way off. As soon as I get current orders finished I will begin working on the Cherry Chipotle and B. B. & BC

Address

724 E Kiowa Avenue
Elizabeth, CO
80107

Opening Hours

Wednesday 11am - 7pm
Thursday 11am - 7pm
Friday 11am - 7pm
Saturday 11am - 7pm
Sunday 11am - 7pm

Telephone

+18163371355

Website

Alerts

Be the first to know and let us send you an email when Sammie D's Fine Smoked Meats posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Sammie D's Fine Smoked Meats:

Shortcuts

Share

Category