Peppers and More Smokehouse started as a hobby after working with a real sausage maker for over 20 years. Today, we are beyond the hobby state but still enjoy the processing as much now as the first day we were introduced to it. Our teacher/instructor/ and motivator was Darrold J. Meyers..a sausage maker from Sheboygan Wisconsin. "Partner" as we called each other passed away at the age of 83 but not before passing the old ways on. For this and much more, I loved "Ol’ Pard " We had lots of fun together. He had three simple rules: 1.) Keep it clean in all ways, 2) Use good meats—no trim allowed—good seasonings and expect good results. And 3) Don’t rush the seasonings. They take time to work. And there you have it. And this is our creed today. Today, we dedicate ourselves to making and selling the sausages, bacons, smoked cheeses, in the "OLD WAY" , like our fathers and their fathers before them did. We do employ better refrigeration and packaging that in days of old, but our goal is that the products take you back to the memories of Grandma’s kitchen and Granddad’s cellar. Give our products a try, you’ll surely enjoy!
And remember, "Live life one sausage at a time!"

God Bless you all,

Ron Jay