About Doug

Doug began working in his father's butcher shop when he was just 10 years old. Those were the days when they used sawdust on the floor and ice blocks in the ceiling of the meat cooler. The ice was stored out in a shed and packed in sawdust to keep it from melting. The pork and beef came in hanging from rollers and rails and was called swinging beef and pork. After high school, Doug studied Meat Science at Michigan State University, then called Michigan State Cow College.

Doug Served as a Combat Rifle Medic in the Korean War during 1951 and '52. After his discharge, Doug went back to work at his father's meat shop. After about eight years, he started his own fresh meat and smoking business.

About Doug Born's Smoke House

Nestled in Montague, Michigan, Doug Born's has been providing our customers with delicious, homemade smoked meats and sausages since 1959.

We cure and smoke our own meats the old-fashioned slow-cured way... we use hard wood, fruit wood and open fires. Our sausages feature all natural casings for better bite and flavor. We smoke only very lean cuts of pork and beef.

Our products include; home-cured and smoked hams, bacon, canadian bacon, beef bacon, chicken, turkey, dried beef, homemade fresh sausage, brats and smoked sausage, as well as USDA choice beef steaks and a large inventory of seafood. Our homemade beef jerky, buffalo jerky, elk jerky, venison jerky and ostrich jerky are crowd favorites. We also feature old-fashioned bone-in and boneless hams, complimented by a wide variety of bulk and specialty cheeses.

Have any special occasions coming up? Let us be your supplier for Graduations, Birthdays, Family Reunions, Weddings, Parties and other Events!

Our customers often tell us that our smoked meats are the best in the world and we think you'll agree!

We are HAACP inspected... a higher level of inspection than most food markets have.

Doug Born's Smoke House & Sausage Kitchen is a proud member of the White Lake Area Chamber of Commerce.