"Smith’s hot dogs are the best I have ever had - and don’t even get me started on the Cheddarbest! I bring a cooler full of Smith’s back to Ohio from Erie every time I am in for a visit!"
"We’ve been exclusively serving Smith’s Hot Dogs for 7 years. Our golfers really appreciate a high quality, great tasting hot dog at the turn. When they see we’re not just serving ’any old hot dog’ we’re serving Smith’s, they realize quality is what we are all about. It makes a statement . . . and they always leave smiling."
"I cook a Smith's hot dog and I'm young again and back with my parents on the beach on Lake Erie. Now I can still have a Smith's but it's with my children on the beach in Santa Monica, CA. Yea for cross country delivery!"
"It is great to be able to order Smith's hotdogs online! I ordered a case of natural casing hotdogs for my parents last years for Christmas. I paid through paypal and they arrived just like the web site said. My dad was so happy to get a box of hotdogs from Smiths! He missed the Smith's hotdogs he grew up with in Erie. They now live in Virginia Beach. I ordered another box for them this Christmas and it should arrive this Friday! Thanks! "
"Just wanted to let you know that the food arrived as you promised and it was fantastic! Everyone at the Steelers tailgate party raved about the Italian Sausage and Natural Casing Hot Dogs! Thanks again we look forward to our next outing with Smith's Products."
"When my parents fly out to California to see me, they always bring a 10 pound bag of Smith’s Natural Casing Wiener’s with them. We always say: ’Maine has lobsters; San Francisco has sourdough; Erie has Smith’s hot dogs’."
"When I visited my wife’s family for the first time her father told me two things; take care of his daughter, and this is how you cook a Smith’s hot-dog."

Brian Reed - Ohio

Travis Lindsay
Operations Manager, Birdsfoot Golf Club - Freeport, PA

Pat F. - Santa Monica, CA

Deanna M.

Kenny - Pittsburgh, PA

Katie Kloecker Apice - California

Matt Apice - California


Frequently Asked Questions

  • Can I eat your product even if it is past the "Sell By" date?
    • We cannot recommend use past the "Sell By" date. There is simply no substitute for your own good judgment in judging the edibility of perishable products. If the product has a strange color or odor, or you find it to be slimy or have a sticky texture, do not consume it, regardless of the "Sell By" date. If you have specific questions, call us at toll-free at (800) 334-9151.
  • Can you ship Smith’s products to me?
  • Is there a "safe way" to serve a hot dog to a child?
    It is important to remember that any food can present a choking hazard to any individual: children and adults alike.  It is extrememly important, when feeding a child, to make sure that you take precautions by carefully slicing the hot dog both lengthwise and widthwise into small, chewable pieces that YOU are confident the child can easily chew.  Not all young children have the chewing skills required to eat hot dogs, and a caretaker must use their own best judgement in determining what food the child is able to eat safely.  Also - skinless hot dogs should present an easier "chew" than natural casing hot dogs for all individuals.  For tips on serving hot dogs to young children, visit this link for a video demonstration from the American Meat Institute http://www.youtube.com/MeatNewsNetwork
  • What is Ox Roast?  
    • Contrary to the name, Ox Roast is not Ox meat!  Ox Roast is actually thinly sliced seasoned roast beef cooked in natural juices.  Smith's Ox Roast is fully cooked -   it only needs to be heated and it is ready to enjoy.  Other common terms for Ox Roast are "Beef on Weck" (sliced roast beef with juices on a Kummelweck roll); "French Dip Sandwich" (sliced roast beef on sub roll with juices, and au jus on the side for dipping); "Italian Roast Beef" (sliced roast beef with juices on an Italian roll or bread, topped with melted provolone, sauteed peppers and carmelized onions); and "Classic Ox Roast" (sliced roast beef on a Kaiser or other hard roll, topped with horseradish).  Smith's Ox Roast is only 70 calories per serving, and is an excellent option for picnics, parties and other large gatherings.  Smith's Ox Rocks!
  • Do your products contain glutens?
    • All Smith’s products are “Gluten Free”.
  • How do I know your meat plant is clean?
    • Our meat plant is visited by a United States Department of Agriculture (USDA) inspector on a daily basis. (Contrast this with non-meat food plants inspected by the FDA—they may be visited as infrequently as once a year!) This is in addition to our own extensive and detailed food safety plan. We are trained and certified to apply HACCP principles to our operation (considered to be the most effective and advanced food safety system), and the USDA is there to assist our own Director of Quality Assurance that our equipment, ingredients, people and plant are working together to produce safe, nutritious and properly labeled meat products. And just as important, every employee at Smith’s has the authority to stop operations if they feel there may be a food safety or quality issue. We feed our own families the same products we are proud to make for your family.
  • How long can I keep your product in the refrigerator once I have opened the package?
    • Once the package is opened, keep our products in the coldest area of your refrigerator no more that 5-7 days. The product should be consumed or frozen before that time, regardless of "sell by" dates. "Sell by" refers only to an unopened package.
  • I have heard that processed meats cause cancer. Is this true?
    • You may have heard the claim by a group called The Cancer Project stating that processed meats cause cancer. But did you know that the Cancer Project is funded and operated by a vegan, animal rights group whose claims are not supported by science? Numerous studies and experts show that processed meats are safe and nutritious and that nitrite in meats is safe and has health benefits. The Cancer Project is funded and operated by the animal rights group Physicians Committee for Responsible Medicine (PCRM), a vegan, animal rights group whose views are closely aligned with PETA (People for the Ethical Treatment of Animals). The widely respected American Medical Association has called PCRM's past dietary recommendations "irresponsible and potentially dangerous." The Cancer Project ad campaign is factually inaccurate and is aimed at scaring parents and school systems out of feeding children processed meats. One of the largest studies ever done on red meat and colon cancer- a 2004 Harvard School of Public Health analysis involving over 725,000 men and women and presented at the 2004 American Association for Cancer Research Conference- showed no relationship between meat and colon cancer. Current mainstream thinking allows processed meats a place in a diet that includes items from all food groups: dairy, grains, nuts, vegetables, fruits and meats. All things in moderation!
  • What are Nitrates and Nitrites?
    • They are USDA and FDA regulated ingredients listed on the product label ingredient statement. These ingredients are very important in preventing the growth of the botulism bacteria, and also create "cured" meats. Curing is the difference between a roast beef and corned beef, between a pork roast and a ham, between salt pork and bacon. The USDA strictly controls precisely how much nitrite can be added to processed meat products.
  • What does "Natural Casing" mean?
    • Natural casings are the cleaned, sanitized, salted intestines of either sheep or pigs. Typically hog casings would be used for sausage items, while sheep or lamb casings, being of smaller diameter and inherently more tender, would be used for wieners or Cheddarbest Sausages. These casings have been used for centuries, throughout the world, are completely edible (basically protein), and provide a distinctive snap and bite that make a Smith’s Natural Casing wiener the great tasting hot dog that it is!
  • What is "naturally smoked"?
    • "Naturally Smoked" refers to the process we use to add unique color and flavor to our products during the cooking process, by heating real wood chips and creating an aromatic smoke that surrounds our products. Most commercially produced meat products have smoke flavoring added or dip products into a chemical solution called "liquid smoke". We believe our traditional method of slow smoking our products, using sugar maple wood sourced locally, results in far superior flavor and color than our competition. We can tell the difference, and we think you can too.
  • What is a hot dog "really" made of?
    • Only fresh ingredients are used to make a Smith’s wiener: fresh pork and beef, and natural spices from all over the world. The meats used are locally and regionally sourced from reliable suppliers that consistently meet our high standards. This is skeletal meat only - no "parts" used here! We use lean, fresh, boneless beef and fresh, boneless pork, and more importantly, we do not use "variety meats" (another name for tongues, snouts, navels, heart meat, cheek meat, etc.) or any poultry ingredients (we believe they are far too high in bacterial loads).
  • What is the difference between a "water added" ham and a Smith’s ham that is "not water added"?
    • USDA regulations allow meat processing companies to inject up to 49% added water to smoked hams – which means that for every ten pounds of ham, you may be getting up to five pounds of water. At Smith’s, our hams are "NOT WATER ADDED". We are determined to not water our hams down, as we are proud of the natural quality and flavor of our hams, as well as not diluting the essential nutrients of the ham. You get what you pay for, and if you are paying for ham, don’t be fooled by "Water Added."
  • Where do you get the meat that goes into your products?
    • The meat we use in our Smith's products comes from a select few suppliers. Our beef is sourced from a relatively small, family-owned operation in western New York. We've dealt with them for over 25 years because their beef is 92-94 percent lean, typically grass fed and from cows or bulls – not steers. The animals are primarily grown in Wisconsin and surrounding dairy states and are frequently a surplus to dairy operations. The beef we use is 92-94% lean, typically grass fed, and from cows or bulls, not steers. Our pork is primarily sourced from a family-run operation in Eastern Pennsylvania, and the hogs are raised by the same firm, as well as under contract with other Pennsylvania farmers, generally within 200 miles of that operation. We also obtain additional pork from another family-run operation in the Sandusky, Ohio vicinity; their supply of hogs coming from Ohio and Michigan. In all of the above relationships, we know the owners personally and visit their respective operations on a regular basis. We do not slaughter the animals ourselves, so we cannot buy directly from the farmers. We buy the meat fresh from the suppliers with whom we have long-term relationships and who will deliver the clean, fresh, safe ingredients we insist upon. All of our meat ingredients must be produced under federal (USDA) meat inspection.
  • You say your products are "fully cooked". Does that mean I can eat them right out of the package?
    • When you see "fully cooked" on the label of a smoked, cured or cooked meat, it means that the product has been heated to a minimum internal temperature of at least 148 degrees Fahrenheit and is safe to eat without additional cooking.