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TK's Fine Meats

Hand crafted from the finest ingredients

Twenty years of smoke, family dinners and catering gigs. Now you get some too.

Build your order See the boxes

Delivering to Utah, Salt Lake, Wasatch & Summit counties. Sorry, rest of the state.

Sampler Boxes

Can't decide? Don't. Our boxes bundle the favorites for less than buying each one separately.

Box prices are fixed. Weights are approximate.

Special orders aren't in the order builder. Text 801-610-9509 to order.We're not taking orders yet. Check back soon.

Sausages

Kielbasa and hot links are smoked. The bratwurst and Italian we sell fresh. Regular or Large pack. Large is for people who've had it before.

Cured & Smoked

Bacon, ham, pepperoni and summer sausage. Fully cooked and ready to eat (new Craft Bacon aside), so the hard part's done. By-the-pound items are priced by actual weight.

Sauces

Coming soon in 12 oz bottles. Good meat doesn't need sauce. It just likes the company.

Not orderable yet. Text us if you want first dibs.

Our Story

Short version: I really like smoking meat.

Tom Karren in a white chef coat setting down a board of sliced bacon

20 years of hand-crafted BBQ

I've been obsessed with hand-crafted BBQ for 20 years, cooking for family and catering the whole time. Developing these recipes has become a huge part of who I am.

TK's Fine Meats is that passion, made in small batches and hand crafted from the finest ingredients. I can't wait to share it with you.

The long-term plan: food truck in the front, craft charcuterie in the back. Like a mullet, but tastier.

Tom Karren (TK)

  • Offset smoker loaded with seasoned bacon slabs and pork butts
    A full smoker
  • Tom Karren in a chef coat slicing smoked meat at an outdoor catering event
    Slicing at an event
  • Wood fire burning in the smoker firebox
    Real wood fire
  • Platter of sliced smoked tri-tip, hot links and smoked wings
    Tri-tip, hot links & wings
  • Glazed ribs on the grill
    Glazed ribs
  • Smoker racks filled with pans of sausage links, cooking on a snowy day
    Sausage day in the snow
  • Tom smiling while serving pulled pork at a catering event
    Catering pulled pork
  • Charcuterie board with sliced smoked sausage, cheese, dried apricots, grapes and nuts
    Charcuterie board
  • Offset smoker with a wood fire burning in the firebox, snow on the ground
    Smoking in the snow
  • Pan of bacon-wrapped, glazed smoked meats with caramelized bark
    Bacon-wrapped & glazed
  • Four spice-rubbed pork butts on the smoker grate
    Pork butts on the pit
  • Smoked brisket with a dark bark, sliced to show the smoke ring
    Smoked brisket
  • Two turkeys topped with pats of butter in roasting pans on the smoker
    Holiday turkeys
  • Seasoned chicken pieces lined up on the smoker grate
    Chicken on the smoker
  • Smoked meat sandwiches with coleslaw and pickles in a checkered basket
    Catering plates
  • Racks of seasoned ribs on the smoker grate
    Ribs on the smoker

Catering

Feeding a crowd?

I've been catering for 20 years. Text me what you've got going on and I'll get you pricing. You bring the people.

Sides: catering or special order only (text to ask)

  • Tangy BBQ Beans
  • Green Salad
  • Smoked Green Chile Mac

Yes, there's a salad. Somebody always asks.

Catering is taxed as prepared food at 7.65% (Francis, UT rate); your quote will include it.

Text for catering pricingOrders open soon

801-610-9509

Ideas

How to cook it, how to build a board, and a few easy recipes. Apron optional.

How to cook it

  • Bratwurst (fresh, uncooked)

    Simmer in water or beer until cooked through to 160°F inside, then grill or sear to brown. No cure added, so don't slow-smoke or cold-smoke them. Cook hot (grill, pan-fry, or oven).

  • Kielbasa & Hot Links

    Fully cooked and ready to heat and eat. Grill, pan-sear or warm on the smoker until hot through (165°F). Serve kielbasa in a bun with mustard and toppings; hot links alongside BBQ or sliced and pan-fried.

  • Italian (fresh, uncooked)

    Grill, pan-fry, or brown and simmer in sauce until cooked through to 160°F inside. No cure added, so don't slow-smoke or cold-smoke it. Then slice it into tomato sauce or pasta, or pile it on a sandwich with peppers.

  • Black Market Bacon

    Fully cooked, so you're just crisping it. Use cast iron or a 400°F oven on a rack. It's leaner than belly bacon, so watch it.

  • Back Bacon

    Fully cooked. Warm in a pan a minute or two per side. Great on breakfast sandwiches.

  • Formed Ham

    Slice thin for sandwiches, or warm gently in a covered pan with a splash of water.

  • Summer Sausage & Pepperoni

    Slice and serve. Pepperoni is made for pizza; snack sticks are made for the road.

Build a charcuterie board

One of Tom's charcuterie boards: sliced smoked sausage, cheese, dried apricots, grapes and nuts
One of TK's boards

2–4 people

The Snack Board

TK's: Summer Sausage, Pepperoni snack sticks

Add: sharp cheddar, crackers, grainy mustard, pickles, grapes

+ Summer Sausage+ Snack sticks

6–10 people

The Big Spread

TK's: Summer Sausage, Pepperoni slicing stick, Formed Ham, sliced Kielbasa

Add: sharp cheddar, smoked gouda, two kinds of crackers, mustard, pickles, olives, apples, nuts, dried fruit

+ The Black Market box
  1. Anchor it. Place cheeses and small bowls (mustard, pickles) first, spaced out.
  2. Add the meats. Fan sliced summer sausage and pepperoni, fold ham into loose ribbons.
  3. Fill in. Tuck crackers along the edges and next to each cheese.
  4. Finish. Fill every gap with fruit and nuts. No bare board showing.

Simple recipes

Beer Brats & Onions~30 min · serves 4

You need: 1 lb TK's Bratwurst, 2 cans/bottles of beer, 1 large onion (sliced), 1 Tbsp butter, buns, mustard.

  1. Melt butter in a pot, soften the onions 5 minutes.
  2. Add brats and beer. Simmer gently (don't boil hard) until they reach 160°F inside, about 15 minutes.
  3. Grill or sear the brats until browned. Keep the onions warm in the beer.
  4. Serve in buns, piled with onions and mustard.
+ Bratwurst, Regular pack
Kielbasa & Potato Sheet-Pan Dinner~40 min · serves 4

You need: 1 lb TK's Kielbasa, 1½ lb baby potatoes (halved), 1 bell pepper, 1 onion, 2 Tbsp olive oil, salt, pepper, paprika.

  1. Heat oven to 425°F. Toss potatoes with oil and seasoning and roast 20 minutes.
  2. Add sliced kielbasa, pepper and onion chunks. Toss.
  3. Roast 15–20 minutes more, until potatoes are tender and the kielbasa is browned and hot through.
+ Kielbasa, Regular pack
Back Bacon Breakfast Sandwich~10 min · serves 1

You need: 3–4 slices TK's Back Bacon, 1 egg, 1 slice cheddar, English muffin or bun, butter.

  1. Toast and butter the muffin.
  2. Sear the back bacon 1–2 minutes per side in a hot pan.
  3. Fry the egg in the same pan; top with cheese to melt.
  4. Stack bacon, egg and cheese on the muffin.
+ Back Bacon, 1 lb
Hot Link Sandwich~15 min · serves 4

You need: 1 lb TK's Texas Hot Links, hoagie or hot dog buns, BBQ sauce, sliced onion, pickles.

  1. Grill the hot links over medium heat, turning, until hot through (165°F) and lightly charred.
  2. Split lengthwise if you like, and toast the buns on the grill.
  3. Load with sauce, onion and pickles.
+ Hot Links, Regular pack

Coming soon

Holiday & Seasonal Specials

Limited-run holiday and seasonal favorites are on the way. Text us to hear about them first. Bragging rights included.

Buttered turkeys going on Tom's smokerThis holiday season: Smoked Turkey Breast.

Next season: Hatch Green Chile Sausage.

Seasoned chicken pieces on Tom's smokerSummer special: Smoked Chicken.

Racks of seasoned ribs on Tom's smokerSpecial Fridays & holidays: Ribs. When the smoker says so.

Special occasions & special order: Pastrami. Text to ask.

Special order

Holiday Gift Baskets

Everybody already has a candle. Give them something they'll actually fight over. Each basket is built custom from our own sausages, bacon, pepperoni and summer sausage, for clients, family, and the neighbor who always brings your cooler back.

Special order. Text for details and pricing.

Text for detailsOrders open soon

Specials aren't in the order builder yet. Prices coming soon.

Build your order

Pick your meats, choose your county, and we'll text you back to confirm. Easier than lighting a smoker.

We're not taking orders yet. Check back soon. You can still play with the builder to see prices.

Text us your order: the items, sizes and how many, plus your name, phone number, delivery address and county.

Text 801-610-9509Orders open soon

Ships anywhere

The TK's Shop coming soon

For the folks who want to try this at home. We'll even let you take credit.

  • Spice mixes
  • Sauces
  • Merch
  • Sausage-making & BBQ supplies
  • Kits

Unlike the meats (local delivery only), shop orders will ship anywhere through regular online ordering. No smoker required to check out.

Want a heads-up? Text us to hear when it opens.

How to order

Ordering is by text message for now. Old school, but it works.

We're not taking orders yet. Check back soon. Questions in the meantime? Text 801-610-9509.

  1. Build your order or text us. Use the order builder, or text the items, sizes and how many, plus your name, phone number, delivery address and county.
  2. We confirm your order. We'll text you back to confirm what's available and your final total, weighed out.
  3. Pay by secure link. We text you a secure payment link. Pay right from your phone.
  4. We deliver. We arrange delivery or shipping to your address by text.

Where we deliver

For now, we deliver or ship only to addresses in these Utah counties. One delivery fee per order, from our kitchen in Francis. Closer is cheaper. That's just geography.

  • Summit County $10
  • Wasatch County $16
  • Salt Lake County $24
  • Utah County $30

Storage & safety

Keep refrigerated at 40°F or below until cooking or serving. Bratwurst and Italian sausage are sold raw with no cure added: do not slow-smoke or cold-smoke them. Cook hot (grill, pan-fry, or oven) to 160°F internal.

Text 801-610-9509Questions? Text 801-610-9509

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