Vermont Smoke & Cure

Vermont Smoke & Cure makes meat sticks in small batches at their facility in Hinesburg, Vermont, using traditional smoking and fermentation techniques. More than half of their lineup is smoked with real hardwood chips like maple, hickory, and cob wood, never liquid smoke or shortcuts.

Their process starts with slow, natural fermentation, which gives the meat its signature tang and depth. From there, the sticks are gently smoked at low temperatures so the smoke fully permeates the meat, adding flavor while keeping it tender and juicy. The balance of time, temperature, and smoke is intentional, drawing from methods that have been used for generations.

The result is a line of meat sticks with real smoke flavor, clean ingredients, and a focus on craft that shows in every bite.