Sea Salt

Nitrate & Nitrates:

Sources of Nitrate include vegetables, fruit & processed meats.

A Nitrate is an ANTIOXIDANT.

There are much higher Nitrate counts in many vegetables & fruits

than there is in hot dogs and other processed meats.

80% of dietary nitrates are derived from vegetable consumption.

Nitrates in our products are derived from Salt, Celtic Sea Salt, &

curing salts that are used in Smoked products only.

Without these salts, smoked products will turn out colorless,

bland in flavor, & no self life. (salt/nitrates enhance flavor,

promote coloring & provide a bit longer shelf life.)

Fresh Sausages & Cooked Sausage (boiled or Steamed, not

smoked) do not have nitrates; (grey or white in color)

Nitrites turn into Nitrates after fermenting for hours.

You eat, vac package, freeze or loose our products.

We Vacuum Package to prolong the shelf life 7-14 days.

We do not use gas flush with vac packaging as many others do; to

prolong shelf life. They also use bad additives to prolong

shelf life to 120 days. These additives are long words that

you can’t even pronounce; We do not use these additives.

OUR PRODUCTS ARE AS CLEAN AS YOU CAN GET.

WE HAVE CUSTOMERS FROM ALL OVER THAT DO NOT GET HEADACHES OR GET SICK FROM OUR PRODUCTS, THEY SWEAR THAT THEY FEEL BETTER SINCE EATING OUR MEATS

MSG: This is a flavor enhancer. Chinese food uses it in large quantities.

Many get headaches & feel tired & sluggish after eating high

amounts of MSG. Lawry’s season salt has MSG.

The only products that still have very little MSG in it are:

Wild Game snak stix, salami & jerky. (But not Beef, Ham or any wild game BBQ snak stix or salami.

We have not had any reports of MSG side effects after eating

our products because the contents is so very mi-nute.

We are continually weaning it out of our product; Almost there!

Country Smoke House Blog