Hot Dogs and Sausage for the 4th!

Pastured Pork Hot Dogs & Sausage in Stores

Our next batches of smoked hot dogs, hot Italian*sausage and sweet Italian sausages are being delivered to stores by Holly as I write this. As always, they’re simple and to the point, NoWeirdStuff as it says on the label. That also means no nitrates, no nitrites, no MSG, no routine antibiotics, no hormones, etc. Just great pastured pork from Sugar Mountain Farm and a few essential spices and ingredients to flavor it right.

Everything nice, just in time for the Fourth of July picnics and bonfires!

Speaking of labels, you might notice that the hot dog label has more on it than the sausage label. That is because the hot dog label has been through the full FSIS USDA label approval process required to put raising claims on the label such:

  • “Pastured”
  • “Bred, Born & Raised on our Vermont Farm”
  • “Good Wholesome Food from our Family Farm to your Family’s Table”
  • “We Free range our heritage bred pigs sustainably and humanely on grass & dairy without growth hormones or routine antibiotic use”
  • “We do not use gestation or farrowing crates”
  • “Uncured”
  • “No Nitrites”
  • “No Nitrates”
  • “No MSG”
  • Affiliations such as Naturally Grown Certification, Farm Fresh Network and Rural Vermont.

All of these are considered marketing claims that must be approved by the FSIS/USDA, a process that takes two weeks to three months. Rest assured that all the claims are still valid. We have changed nothing about our pork, pigs or farm – it’s just a process of getting approval from the government before we can make the new sausage labels with claims on them. For the interim we’re using what is termed a “Generic Label” that does not have the “claims” on it. It just shows our basic logo, name and address and we did get to put “Made with Sugar Mountain Farm Pork” along the top.

But, off of the boring, boaring topic of legal labeling. If you live in Vermont or western New Hampshire check out the following great stores and restaurants. Ask for Sugar Mountain Farm pork:

Sugar Mountain Pastured Pork

Of course, all of these fine sausage and hot dogs are in addition to our regular cuts of fresh pork delivered weekly to stores and restaurants throughout Vermont. In addition to the high on the hog there are plenty of additional cuts and oddments for the more adventurous cook who wants to try eating like the farmer’s family. Check out the pork cut chart for great ideas! If you don’t see the cuts you want at your local store then ask them to special order for you. Most special orders can generally be obtained within a week, especially if we get the word from the store by Monday. Deliveries to stores are generally on Wednesday or Thursday afternoons.

Also see: our other sausages.

Outdoors: 66°F/40°F Sunny
Tiny Cottage: 71°F/69°F

* Word of warning: The Hot Italian Sausage is extra spicy – we like a lot of kick! Nothing mild about these links.

Daily Spark:
Little boys are made of
Snips & snails,
and puppy dogs tails
That’s what little boys are made of.
Little girls are made of
Sugar and spice,
and everything nice
That’s what little girls are made of.
-Old Nursery Rhyme

About Walter Jeffries

Tinker, Tailor...
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8 Responses to Hot Dogs and Sausage for the 4th!

  1. Trey Jackson says:

    Would love to get my hands on some of your product, but you’re not yet driving all the way to Oregon….

    I recently became aware of how organic (cured) meats are treated with celery juice because they naturally contain high levels of nitrates.

    In the 1970s, the nitrite and nitrate in cured meats fell under the suspicion that they might cause cancer. Later research showed that we get far more of these chemicals from vegetables like celery, spinach and lettuce. Their abundant nitrate comes from the soil and is turned into nitrite by bacteria living in our mouths.

    Just wondering what your thoughts are on the subject (if you have any).

    For what it’s worth, I recently began making my own bacon, and I happily use pink salt.

    • Nitrates and nitrites are a very interesting topic over which I have not yet made up my mind. I’ve written about this a few times before.[1, 2, 3] I was raised on the 1970’s and early 1980’s scares about the horrible cancer causing properties of these long time traditional meat curing chemicals. Then they started discovering that all those great veggies like Popeye’s favorite spinach and such have horribly high levels of these chemicals in them. Is that why he is the way is? (“I yam what I yam!”) More recent studies showed that these chemicals are likely beneficial, protecting us from certain types of cancer.

      In the end I’m concluding that it is a matter of degree – don’t be a lab rat eating 10,000 times the recommended daily dose! These chemicals do protect us from food poisoning which certainly does kill people. Sounds like a little bit protects from cancer. Popeye’s a healthy guy and a good role model. At this time we don’t put nitrates or nitrites in our sausage or hot dogs. In the bacon and hams there are because that is the only way the smokehouse will do them. When we get our own smokehouse going I’ll need to make a decision on that…

  2. ranch101 says:

    I learned the rhyme as “snakes and snails”. Which reminds me of one night as a small child that I was woken from a sound sleep by a blood-curdling scream. My mother was doing the laundry and was emptying pockets. She screamed when she stuck her hand into my brother’s pocket and into a bunch of slightly used snails… I’m still terrified of checking kids’ pockets.

  3. Michelle says:

    Another saying about what boys are made of…noise with dirt stuck to it!

  4. Beau says:

    Oh my, if I’m ever in your area (and I plan to visit one day), I will most certainly take home a good bit of your meats. Just looks wonderful, and you must feel great that your care and labor will be celebrated and enjoyed by so many… even if it’s a simple smile on someone’s face :)

  5. Lasell says:

    Why do you include milk in the hot dogs?

    • The milk helps to solidify the hot dogs. Sometime I want to try making it without that. I’m gradually experimenting with finding what are the minimum ingredients. The trick is we don’t yet do the hot dogs, they’re done at a smokehouse, so until we’re doing them ourselves we probably won’t get to do that depth of experiments. Every time we modify the recipe we must go through USDA/FSIS approval which is a long process and doing it with the smokehouse makes it even longer since we must do 300 lb batches each time. Stay tuned!

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