What’s In a Name? Bringing in the ‘Soul’
Gather ‘round, children. I’ll tell you the tale of the origin of Soul. Once upon a time … (OK, it was 1983) in a faraway land… (OK, it was Lansdale), two young men met in the back row (where else could you pull such shenanigans) of a Lansdale Catholic High School History Class.
Doug Perry and Rob Zimmerman, as it happened, were in the same class, and each Monday, the two would recount whichever movie that had aired on an historic, weekend television show called, “Kung Fu Theater.” The high quality films were poorly dubbed in the English language (long before the world of subtitles). The content was filled with a standard set of Oscar-worthy lines, with lips that kept moving long after words were heard, like:
“I heard… (lips moving) … your kung-fu … (lips moving)… is pretty good… (lips moving).”
“You … (lips moving) … call that …. (lips moving) … kung-fu?!? … (lips moving).”
“I … (lips moving) … thought you … (lips moving) … we’re dead?! … (lips moving.”
You get the idea. It was top-quality writing and acting! The upper crust of all cinema.
There were also all sorts of great sound effects, a huge whoosh or a loud whack, depending on the actor’s movements – it was sort of like Adam West-era Batman in a Kung-fu style.
A new movie was aired every weekend, which gave the duo plenty to talk and act out. The movie which stuck out to us most at the time, was called, “Soul Brothers of Kung Fu.” Of all of the movies which were ever discussed over the years, this one took on a life of its own with these two.
Whenever Doug and Bob see or talk to each other, each must shout very loudly “SOUL!” It doesn’t matter when or where, it’s always the same – in fact, it’s a badge of honor when one catches the other off-guard and yells “SOUL!,” at the top of their lungs, in an effort to startle and embarrass the other. This occurs regularly throughout the North Penn area, like in Walmart, Home Depot, The Diner, Church, and anywhere in between. They are the first words spoken when one calls the other.
Doug Perry and Bob Zimmerman would later go on to join Karl Zimmerman, as the three became the first members of the Soul Brothers Meats business, with the inaugural sausage run in 2003.
How Did Soul Brothers Decide on Sausage?
There are two “Bobs” in the Soul Brothers storyline. Yes, it can get confusing. My wife Linda and I (Bob), bought a home and became friends with neighbors named Bob and Tami in the late 1990s. Bob and Tami are Italian, and every year, Bob would gather a group of friends and process Italian sausage and soppressata. It wasn’t long before these treats were shared with neighbors, Bob and Linda.
The creations were so good that Bob asked Bob (see that confusion I mentioned) if he could make it with him the next year. Bob agreed, and the journey into the sausage and charcuterie world started for Soul Brothers Meats.
The beauty of it all is that sausage making is a skill and an art that is passed down through time. Bob earned the skill from someone, whom I have never actually met, but who is referenced quite often as “Mr. A.” In fact, it is whose name that is still invoked whenever there is some question as to the process.
Creating such satisfying meats was never meant to be irreverent and allows those who make these tasty treats to always say the name of the folks who taught them the craft, while having some fun along the way.
Finally, in respect to Bob – “That machine should always be running!” Without your friendship and guidance this business would never have existed.
How We Got Here
When we began, I never contemplated there would be a time when our sausage-making would move into a certified and inspected facility that moved from selling sausage to friends and family to the general public or wholesale fine establishments around the area.
When we started, it was typical to create a recipe based on measuring that included exact and precise methods, such as “handfuls” and other crazy approximations. Now the recipes are locked down, we promise, and the measuring is related to a percentage of total weight, measured in exact grams.
Using the grinder to stuff casings is now replaced with an expensive vacuum and electric machines. Bag sealers are gone, now replaced with chamber sealers that remove atmosphere. It is the next step in a progression that started with basics and has grown into equal parts science, process, and art.
Soul Brothers Meats is moving into this next stage thanks to all the people who have tasted the sausage and asked for more. .It is thanks to my brother Karl Zimmerman and dear friend Doug Perry who loved making sausage together. There are those who joined forces along the way, too: Michael Murphy, Josh Hammer, Andrew Eitreim, Bill Stier, Tom Brick, and Chris Davis. We couldn’t be where we are today without the love the art, great taste, and friendship of these supporters and lovers of freshly made sausage.
I saved the best for last, because with all hobbies that take place at home, my beautiful, kick-ass and completely supportive Soulmate, Linda is always by my side. None of this happens without you. You make all the difference. I love you.
The opportunity to create high-quality sausage, sourced from local farms, mixed with local ingredients, to produce a product that I am proud to call Soul Brothers is a dream come true. I am blessed to have so many awesome friends and family to support the effort. They can expect to be paid in sausages in the days to come.