In 2000, Adna resident Jim Smith began smoking and processing wild game meat for himself and his hunting buddies inside what was originally his home’s garage.
By 2005, he had officially opened up Uncle Jim’s Smokehouse and was processing around 15,000 pounds of meat — mostly into pepperoni or sausage — each year.
Since then, the business has grown, and though he didn’t have an exact figure, Jim estimated it processes and smokes anywhere between 130,000 to 150,000 pounds of meat per year from Washington and Oregon…