Q: Why do you use Sodium Nitrite in some of your products?
A: We think that when properly used, sodium nitrite yields a safer product and helps protect our customers from harmful and potentially fatal pathogens like E. Coli and Listeria Monocytogenes. Please see the following link from the University of Minnesota for in depth information on this subject: http://www.extension.umn.edu/distribution/nutrition/DJ0974.html
Q: What is the difference between “All Natural” and regular meat?
A: Animals that are raised all natural are not injected with any drugs such as artificial growth hormones or antibiotics, all of which finds its way into the meat. Sometimes, when animals are injected, the needle breaks, the broken piece of which will eventually find its way onto your dinner table. Animals that are raised all natural are fed better quality feed, free from meat by-products, which has been linked to ‘mad cow”. The animals we use in our meat products are humanely raised and treated. All of these things make for a noticeably better product.
Q: Do you use fillers in your products.
A: We use soy flour in some of our recipies as a binder. All of our meat products are 15% or less fat content. We NEVER use “trim” meat or “mystery” meat. We only use whole muscle meat, pork shoulder, beef shoulder, boneless, skinless chicken thighs and boneless legs of lamb in our meat products. The spices are either all natural or fully organic. It is our philosophy that only the best ingredients yield the best tasting foods, and we promise that we will never compromise our quality for the sake of profit. You can buy cheaply made goods anywhere. True quality is hard to come by.
Q: How do I cook my sausage?
A: Our smoked products are fully cooked and ready to eat right from the package if you wish, or they can be warmed in a soup or a quick grilling. Our fresh product is uncooked and must be heated until the internal temperature reaches or exceeds 161 deg. F.. This is the temperature at which pathogens are destroyed. You may cook fresh product in water half way up the sausage in a pan until water evaporates, then brown the outside. Grilling, baking, cooking as part of a soup or stew is fine as well. As with other lean meats, don’t overcook.