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.

On 14/03/2013 3:02 PM, A Moose in Love wrote:
> 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.


The older I get the harder it is to believe that there was a time when I
not only ate hot dogs but actually liked them. If I am out somewhere and
hot dogs are the only option I will eat them. If there is any other
option I would go with the non hot dog choice, so long as it is not
liver or tripe or something along those lines.



> 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.

Most processed foods are highly salted.

On Mar 14, 3:14*pm, Dave Smith > wrote:
> On 14/03/2013 3:02 PM, A Moose in Love wrote:
>
> > 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.
>
> The older I get the harder it is to believe that there was a time when I
> not only ate hot dogs but actually liked them. If I am out somewhere and
> hot dogs are the only option I will eat them. If there is any other
> option I would go with the non hot dog choice, so long as it is not
> liver or tripe or something along those lines.
>

I'll take calves liver. I rather like it. I has to be nicely trimmed
so that tough stuff is out of there. Tripe, I've never had.

> > 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.
>
> Most processed foods are highly salted.

On Thu, 14 Mar 2013 15:14:28 -0400, Dave Smith
> wrote:

> The older I get the harder it is to believe that there was a time when I
> not only ate hot dogs but actually liked them. If I am out somewhere and
> hot dogs are the only option I will eat them. If there is any other
> option I would go with the non hot dog choice, so long as it is not
> liver or tripe or something along those lines.

I eat hot dogs at picnics (give me the one that's well burned) and
Costco. That's about it.

--
Food is an important part of a balanced diet.

Well I love a good chili dawg with kraut like a hawg loves slop. I aint overly picky on the weenies.but I like Nathans best. Tried Hebrew National one time. I am highly salt tolerant but they was too salty for me. The Warden say we now eat Oscar Mayer-Special Selects-All Beef-No Nitrites. Dang no wonder we are so healthy..lol. They taste very good. I have a special secret dawg recipe for what is called Hawg Dawgs. Make a person chunk rocks at the regular old strategies. I give it out free with only five bucks to cover shipping and handling. Let me know. Thanks. Now you have to supply your own weenies on the deal. Not a weenie making tutorial in other words.