Owner Mark Behr explained Sweatman’s hash recipe: Sweatman's hash “is all meat — Boston butts and fresh ham cut up. We dump it into a 70-gallon pot with onions and seasonings.  After it finishes cooking, we remove the meat from the pot and debone it. Then we grind it up like hamburger,” he said. Next, they add a secret recipe of seasonings and sauces to the prepared meat and mix them together. “And that’s our hash,” he said.