HINESBURG, Vt. (WCAX) - You’ve likely seen them in grocery stores, convenience shops or maybe even the airport. Vermont Smoke and Cure meat sticks pack a lot of flavor into a little package.

“It’s really great protein,” said Vermont Smoke and Cure’s Michael Schafer. “High protein, low sugar, low fat.”

Before the meat sticks are shipped to stores across the country, they’re made at a Hinesburg production facility.

“We built this facility in 2012,” Schafer said. “Right now we have 75 employees and we make 120,000 meat sticks per day.”

Schafer is the commercial business lead for Vermont Smoke and Cure, which is owned by sausage company Johnsonville . Vermont Smoke and Cure was founded back in 1962, long before the meat mega-giant took the reins.

“The family immigrated from Canada to

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