A hot dog developed by Schneider's meats from Kitchener, Ontario,
Canada. Are they ever salty. I haven't had any for a few years, and
purchased a pack; a pound the other day. No thanks. Never again.
All pruchased cold cuts are far too salty. Even the small butchers at
the Farmer's market make their stuff too salty. When we made our own
sausage, it was never as salty as the commercial stuff. We didn't
keep it over the summer, and just used it in the winter. But we
didn't have commercial cooling either. 'They' do. No knead to pack
the salt on like they do.