Conroe - Montgomery Edition | June 2021



STEPS FOR A SAUSAGE Mike Majkszak shared his smoked German sausage recipe.

60 parts all natural pork trimmings

40 parts all natural beef trimmings

6 parts fresh spices

The store sells beef, poultry, pork, seafood and sausages. (Courtesy Mike Majkszak)

All natural pork casing

Grind meat on a coarse plate. Put meat in a mixer and blend in spices. Run meat through semi-coarse plate into meat lug. Cover meat and place in cooler for one day. Put meat in sausage-stuer and run 1-foot links. Light re in smokehouse and hang sausage on rods to make rope link. Roll sausages into smokehouse and smoke until internal temperature reaches 165 degrees. Roll sausages out of smokehouse and hose with water to cool, then roll into a cooler.




Majkszak opened his butcher shop in 2002. (Eva Vigh/Community Impact Newspaper)

Mike Majkszak built a smokehouse at the shop. (Eva Vigh/Community Impact Newspaper)


Majkszak’sMeatMarket Local butcher shop serves fresh meats for nearly 20 years in Conroe I n the early 1990s, Mike Majkszak, who was a senior at Conroe High School, enrolled in in grocery stores is pumped with a saline solution. “There shouldn’t be ingredients




could do my own thing,’” he said. Majkszak chose the latter, and in April 2002 he opened Majkszak’s Meat Market on West Davis Street in Conroe, where it remains today. The butcher shop sells beef, poultry, pork, seafood and specialty sausages, and oers catering. The meat comes from a variety of places, including states like Washington and several in the Midwest, he said. Majkszak said he buys from small, family farmers. His chicken, for instance, comes from a small company in Illinois. At Majkszak’s, the meat contains just two ingredients: meat and spice. Majkszak said about 20% of chicken

Majkszak’sMeatMarket 4900 W. Davis St., Ste. D2, Conroe 936-756-6181 Hours: Mon.-Fri. 10 a.m.-7 p.m., Sat. 9:30 a.m.-6:30 p.m., Sun. 11 a.m.-5 p.m.

a meat processing class as an elective. Majkszak found the class so interest- ing, it launched him into a career in

when you go buy a pack of chicken. It should just be chicken,” he said. The butcher shop also has a smokehouse that Majkszak built, and it can smoke 500 pounds of sausages, 40 briskets or 25 smoked turkeys. The shop goes through about 2,000 pounds of sausage in one week, he said. Majkszak said he prides himself on quality. “We’re going to be more expen- sive,” he said. “I may apologize for the price, but I’ll never apologize for the quality.”

the meat processing industry. After graduation, Majkszak

worked in the meat department at a Randalls in Conroe until around 1995 before becoming the market manager over the meat department at Conroe’s Albertsons. The store eventually closed, so Majkszak returned to Randalls but said he was left with a serious career choice. “I was like, ‘Man, I could start over [and work at Randalls again] … or I



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