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HomeMy WebLinkAboutThe Citizen, 2003-03-05, Page 17Award-winning sausage maker THE CITIZEN, WEDNESDAY, MARCH 5, 2003. PAGE 17. To perfection Guy and Cheryl Stroop stand before a rack of their specially-made summer sausage and pepperettes. The new Stroop’s Meat Market on Brussels’ main street is holding its open house this Thursday. (Bonnie Gropp photo) opened the Fordwich Butcher Shop, which they operated for five years. When it was sold, Guy went on to Kitchener and was in the sausage­ making business in Heidelberg. For the past 10 years he and his wife Cheryl were living Bracebridge where they Muskoka Meats. Then when they learned business in Brussels was market again, they made the decision to come back. “I have always had a history with Frank. I worked with him when I was going to school and he was a family friend. I kind of always knew I would end up at this facility,” said Stroop. When Thompson first sold, however, Stroop said the timing wasn’t good as he was in the middle of his own business. The next time the business came up for sale it was still being sold as a By Bonnie Gropp Citizen editor in owned Meat Market is its grand opening the Tumberry Street that the on the Guy Stroop doesn’t just make award-winning kielbasa and summer sausage. He’s also promised to bring back the famous bologna, once made by Brussels butcher Frank Thompson. S troop’s celebrating Thursday at location from which Thompson worked for many years. Guy, a third-generation butcher, has a history with the area and Thompson. He was in Grade 6 when his family moved to Cranbrook, then after three years to the fourth of Morris. He attended Brussels for his final year of public school, then went off to F.E. Madill Secondary School in Wingham. After graduation he and his family, father, brother and brother-in-law joint package, downtown building and abattoir, which Cheryl said, they were not interested in. “When we found out just the store was for sale we grabbed it,” she said. That was in mid-December; the abattoir, located just west of town, had been sold earlier as a storage property for a local contractor. Since then the Stroops have been doing extensive renovations on the building. “We pretty much brought it up from scratch,” said Guy. The front of the store has been repainted floor to ceiling. The one constant is the old deli counter. “It’s the only thing that stayed and I’m glad it did,’’said Guy. “There’s a lot of history there.” In addition to constructing a walk- in freezer the couple also built a new smoke house inside. “Most modem producers use liquid smoke. We do it the old fashioned way with a woodstove and hardwood,” said Guy. “It takes longer but we find it to be a much better product,” adds Cheryl. While the old ways are often best, Stroops are also finding ways to meet the needs of a changing market. Where once people had days to plan their meals, busy working couples look for convenience and versatility. Stroops offer four different meat packages to address this. Ranging in price from $70 to $250 they include a variety of cuts, from steaks and chops to chicken breasts, lean beef and beef patties. All are individually wrapped so you don’t need to prepare a whole package when one or two will do. “It takes longer on our behalf, but it’s better for the consumer,” said Cheryl. Specialties include Stroops Ontario Independent Meat Packers and Processors award-winning Mennonite sausage and kielbasa, as well as sausage, pepperettes and beef jerky. Another Stroop item is the lumberjack steak. “Most decent steaks are in excess of $10 a pound,” said Guy. “This is a cheaper alternative.” He uses what is normally a poorer cut and uses a special marinade which breaks down the muscle tissue, tenderizing the meat. The marinade, made without MSG or nitrates, is not for flavour. The result, said Guy, is a which is “as tender as a strip bone for half the price.” Stroops will also have a counter with Millbank cheese and a Dutch food counter with candies, cookies, etc. At the grand opening, there will be samples and specials offered. Stroops will be open from Tuesday to Saturday 9 a.m. to 5 p.m. And as for that famous Brussels bologna? Guy said, “I’ve been having a little trouble finding Frank’s recipe. I’m getting close to tracking it down and I when I get it I’ll certainly let people know. It will be coming.” Tools stolen from shed On Feb. 22 at 11:15a.m. OPP were contacted over a break-in to a shed located on Brussels Line in Grey Twp. part of Huron East. Officers found that sometime during the previous day someone forced open a door to the work shed and stole $3,000 worth of tools including socket and ratchet sets, wrench sets, gas cans and a toolbox containing a number of hand tools. Anyone with information on this break-in and theft of tools is asked to call the OPP or Crime Stoppers. Thieves hit pop machine steak or T- deli- On Feb. 28 at 8 a.m. OPP officers were called to the Brussels Village Market on King Street in Brussels over a theft. Sometime during the night a Pepsi machine sitting outside was forced open. A quantity of coins was stolen along with the coin box and mechanism valued at $40C. The amount of damage done is unknown at this time. Anyone who can help in solving this theft is asked to call the OPP or Crime Stoppers. 0) Q> (0 o o cu CD LU o (U o o o o qZ o fU Opportunity Fund * be P \Lke-^ee hEW HOLLAND Grants of up to $750 awarded for heart healthy v&tn. projects Call the Take Heart Huron Project at the Huron County Health Unit, 482-3416 or 1-877-837-6143 to receive your application package. 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