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We offer the Strongest Guarantee in the Business.
You, and those who receive gifts from you, must be absolutely delighted with everything from our farm or we'll make it right with a replacement or full refund, whichever you think is best.

5797 Route 7
Ferrisburgh, VT 05456

100 Dorset Street
South Burlington, VT 05403

1-800-99-DAKIN

Storage and Heating

Storage and Heating Chart

Item Description	Ready To Eat	Bake	Broil	Roast	Grill	Pan Fry	Shelf Life*: Refrigerator
Air Dried Beef	*						60 days
Bacon			*			*	21 days
Bacon, Canadian Sliced	*		*			*	10 days
Bacon, Canadian Whole	*			*	*		14 days
Chili	*						10 days
Ham, Bone-In: Spiral-Sliced	*			*			7 days
Ham, Bone-In: Whole and Half	*			*			14 days
Ham, Boneless: Sliced	*		*		*	*	10 Days
Ham, Boneless: Spiral-Sliced	*			*			7 days
Ham, Boneless: Whole and Half	*			*			14 days
Ham, Steaks	*		*		*	*	10 days
Meat Pie		*					5 days
Pork Chops, Bone-In	*		*		*	*	14 days
Pork Loin Filets, Boneless	*		*		*	*	14 days
Pulled Pork, BBQ	*					*	14 days
Quiche		*					5 days
Ribs, Baby Back	*		*		*		7 days
Sausage, Breakfast Link	*		*		*	*	14 days
Sausage, Breakfast Patty					*	*	5 Days
Sausage, Chicken	*		*		*	*	14 days
Sausage, Garlic Sticks	*						14 days
Sausage, Snacking	*						21 days +
Scallops, Bacon Wrapped		*	*				5 days
Trout	*						14 days
Turkey Filets, Bacon Wrapped	*	*	*		*		14 days
Turkey, Bone-In	*			*			14 days
Turkey, Boneless: Spiral-Sliced	*	*		*			7 days
Turkey, Boneless: Whole & Half	*			*			14 days

*Please note: Freezer shelf life is 12 weeks or more for all products.

Storing

All Dakin Farm smoked specialties are vacuum sealed in plastic wrap. Upon arrival, refrigerate or freeze all perishable items immediately. Please consult the Shelf Life chart above.

Freezing

All smoked meats may be frozen for twelve weeks with complete confidence and without loss of flavor. If the vacuum wrap has been removed, rewrap the items in a wrap suitable for freezing.

Thawing

For best results, thaw all meats in the refrigerator. Always leave the wrapper on the product while thawing. Larger items over 5 lbs. will require approximately 3 days to thaw in the refrigerator. Smaller cuts will thaw in 2 days in the refrigerator.

Roasting

All of the specialty meat products listed to the left under "roasting" are "fully cooked". This means that they are quick and convenient to warm up and that there will be virtually no shrinkage. Be careful not to over cook these items as they will dry out and have a significant loss of flavor. Keep in mind that you are warming through fully cooked meat and not cooking it from scratch. Simply pre-heat your oven to 300° F and warm for approximately 10 minutes per pound. The weight and density of the meat determines the cooking time required. Therefore, a meat thermometer is the most accurate way to achieve the proper internal temperature. An internal temperature of 130° F is desirable. Please wrap spiral sliced hams in foil prior to roasting.

Broiling

Broiling is an appropriate means of rapidly cooking tender cuts of meat under high heat. When broiling always pre-heat the oven. Turn oven control to "Broil" and leave the door ajar when using an electric oven. Meat items should be 2-3" away from the heat source and should be warmed for approximately 8 minutes on the first side and 6 minutes once turned. Adjust heating time for thickness of the cuts and desired warmth of food product.

Grilling

There are many types of outdoor and even indoor grills. Generally, smoked meats are easy to warm on any grill and obtain a crispier texture and sometimes an even smokier flavor. When grilling, always pre-heat a gas grill or allow charcoal to acquire a thin gray coating and red glow. In general, a cover on a grill will increase the internal temperature of the meat, reduce cooking time and reduce flare ups. Due to the fact that the amount of heat on any given area of a grill may vary greatly, it's best to watch the meat carefully while cooking. Most of our cuts of meat that are recommended for grilling can be warmed through by heating the first side for approximately 8 minutes and the second side for 6 minutes.

Pan Frying

For best results, start bacon, sausage links and sausage patties in an un-heated skillet and fry on Medium heat until crisp. To sauté Canadian Bacon, chops and ham steaks, melt one tablespoon of butter in skillet and warm for 3 to 5 minutes on each side. To pan boil these items use 4 tablespoons of water instead of butter and heat in the same fashion.

Microwaving

Our smoked meats may be thawed or warmed in a microwave oven. However, it is our least preferred method for most items due to uneven heating. It is our opinion that many products thawed or cooked in this fashion may lose some of the characteristic flavor and texture that other warming methods help to achieve.

Pure Vermont Maple Syrup

Dakin Farm Pure Vermont Maple Syrup

It takes 40 gallons of sap from our “hardrock” sugar maple trees to boil down to one gallon of syrup! The uses of Pure Vermont Maple Syrup are limited only by your imagination; any taste or sweetening purpose may be satisfied. Maple syrup is delicious on pancakes, waffles, french toast, grapefruit, cereal, ice cream, puddings, baked apples, beans, etc. It can replace other sweeteners in cooking, serve as a topping, glaze or spread, and sweeten any hot or cold drink. Serve hot or cold. Refrigerate once opened. Keeps over one year.

Official Vermont Maple Syrup Grades

Vermont Fancy - Light Amber Color, Delicate Maple Bouquet. Delightfully mild maple flavor. Excellent on ice cream or on food which permits its subtle flavor to be appreciated. A gourmet choice and the preferred grade for candies and other maple specialties.

Grade A Medium Amber - Medium Amber Color, Distinct Maple Bouquet. Characteristic maple flavor. Most popular all around use.

Grade A Dark Amber - Dark Amber Color, Pronounced Maple Bouquet. Heartier maple flavor. Also popular for table and all around use.

Vermont Grade B - Darkest Table Grade, Robust Maple Bouquet. Its stronger maple flavor makes it an excellent choice for cooking.

Vermont Cheese

Naturally Aged Vermont Cheddar Cheese

We go to great lengths to select and prepare Vermont’s finest cheese to bear the Dakin Farm brand label. Our cheese is selected from the best stock at Vermont creameries. After it is aged to perfect maturity (usually around 2 years), we cut and hand-wax it to lock in its unique flavor and characteristic texture.

To Store: Refrigerate immediately upon arrival. Vermont Cheddar will keep in its original wax coat for 6 months. Once opened it will keep for at least 21 days if properly wrapped. If you plan to eat a portion of your cheese and save the rest, cut right through the wax coat and leave the cheese you will not consume in the wax coat. Wrap the exposed face tightly with plastic wrap. Cheddar packaged in cryovac will keep for 6 months in its original packaging and for two weeks once opened and rewrapped. For best results do not freeze cheddar cheese.

To Serve: For peak flavor remove the cheese from your refrigerator 1 to 3 hours in advance of serving. At room temperature its natural flavors come forth.