No smoke without fire: meat factory installs smokehouses after blaze

By Oscar Rousseau contact

- Last updated on GMT

Related tags: Bacon, Beef, Pork, Poultry, Processing equipment & plant design

Godshalls said the new equipment would help it keep up with turkey bacon demand
Godshalls said the new equipment would help it keep up with turkey bacon demand
Godshalls Quality Meat has added six bacon smokehouses to its Lebanon meat factory in the US after a fire damaged its old establishment in February. 

The six machines were installed last week a few doors down from where the fire tore through the pork and turkey bacon specialist’s factory. And business may soon return to normal for the meat producer, which told WGAL News 8 that it was difficult to keep pace with demand for meat without the equipment.

We’re adding new smokehouses today (4 August) at our Lebanon, PA (Pennsylvania) plant to keep up with demand for our real wood-smoked, delicious bacons,​” a statement on the company’s official Facebook page said.

Godshalls ready for action

The business primarily produces turkey and pork bacon, which is sold across the US, as well as into foodservice. It also produces some beef products, although on a smaller scale.

A smokehouse is a large corridor-like piece of equipment meat companies use to cure food, like bacon, by exposing it to smoke. The structures are so big Godshalls had to use a crane to lower the smokehouses into the meat factory.

Godshalls Quality Meat was founded over 70 years ago and has grown from a single butchery shop with two employees to a business with a duo of operations across Pennsylvania, US, and 150 staff.

Related topics: Meat

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