Click Here To Go To Ask The Meatman's Home Page

Ask The Shopper Approved Reviews and Rating
Ask The Meatman
We Have A New Website - Ask The! There Are Many Advantages To Shopping On The New Website: •You Can Pay with Your Amazon Account. •You Can Pay with ApplePay on your iPhone.
•You Can Still Pay with PayPal and all the Standard Debit/Credit Cards. •You Can Set Up An Account Where You Can: •Save your Shipping and Payment Information for a Quicker Checkout; •Have a Dedicated Webpage with Constantly
Updated Tracking Status of Your Order; •Re-Order Previously Ordered Products Fast and Easy; and •Save Products to Your Favorites List. The New Website Also has Product Reviews and Advanced Search and Navigation.
Shopping on the New Website's Mobile and Tablet Version is Easier and GREATLY Improved! So if you want to place an order on your Mobile Device please go to Ask The Meatcutter. You can still continue shopping here as always.

We've Been in Business and Processing Meat Since 1949 - And We've Been Selling Online Since 2001. We Only Sell Products That We Use At Our Meat Processing Plant - So YOU Only Buy the BEST Products!

Search Ask The Meatman:

website security
Our Store Our Articles Beef Topics Pork Topics Deer Topics 100% Money Back Guarantee Ordering/Shipping
Sausage Kits BBQ Seasonings Miscellaneous Cut Resistant Gloves
Jerky Seasonings Pork Sausage
Deer Sausage
Deer Snack Stick Seasonings Spicecraft & AC Legg Shake-On Seasonings Casings Meat Cutting
Chart Posters
Meat Cutting DVD's
Cutlery Dog Bones High Temperature Cheese
Shopper Award
FREE Shipping On EVERY Order Shipped In The U.S.

The Ask The Meatman™
Website is Owned
and Operated By:
Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

Jackson Frozen Food Locker - This Is Ask The Meatman's Meat Processing Plant In Jackson, MO.  In Business Since 1949.

Craig Meyer/Owner
is the MEATMAN!

Click Here to Contact Us
 by E-Mail.

We Ship Most Of Our
Orders by USPS
(United States Postal Service).

Heavy or Bulky Items May Be Shipped by UPS.

 FREE Shipping On EVERY
Order  In The U.S.

We Accept The Following Credit Cards

Payments Accepted
We Also Accept Checks
& Money Orders by Postal Mail.

Customer Reviews

AC Legg Number 10 Seasoning New Bag for 2016 AC Legg #10 Pork Sausage Seasoning Nutrition Label for AC Legg Number 10 Seasoning

Our BEST Selling Pork Sausage Seasoning Overall!  Blend #10.
Customer Reviews of the AC Legg #10 Pork Sausage Seasoning

Legg's Original "Southern Style" Seasoning with generous levels of natural spices.

Sausage Patties

Our most popular sausage seasoning. A true "Southern Style" seasoning. It has relatively high level of sage, red pepper and black pepper.
Some red pepper is crushed to be visible in the finished product.

 Ingredients:  Salt, Spices, Sugar. NO MSG! 8 oz. bags.  Each Bag correctly seasons 25 lbs. of meat. 1 Bag is ONLY $10.97 AND Shipped FREE in the U.S.!
Purchase 2 or More Bags for a Discount! Purchase 2 to 3 Bags for ONLY $8.97 Per Bag.  Purchase 4 to 7 Bags for ONLY $5.99 Per Bag. Purchase 8 to 23 Bags for ONLY $4.99 Per Bag.
24 to 47 Bags for ONLY $4.17 Per Bag.  And 48 Bags or More For ONLY $3.65 Per Bag.


We have implemented our NEW shopping cart!! 
There Are Many Advantages and Improvements with our New Shopping Cart:
You Can Still Pay with PayPal and all the Standard Debit/Credit Cards. •You Can Set Up An Account Where You Can: Save your Shipping and Payment Information for a Quicker Checkout;  •Have a Dedicated Webpage with Constantly Updated Tracking Status of Your Order; •Re-Order Previously Ordered Products Fast and Easy; and  •Save Products to Your Favorites List

If you want a Sausage Seasoning that is a little less spicy than the AC Legg #10, then you should try the AC Legg #6 Fresh Sausage Seasoning 
This is the Same As Our Best Selling AC Legg #10 With Less Red & Black Pepper - so it is a little milder.


Mix bags with 25-lbs. of meat. You can use 25 lbs. of lean pork
(boneless pork shoulder butts will work if you can't purchase 80/20 pork trim from a butcher shop).
Or you can use 22 lbs. of lean pork and 3 lbs. of lean beef.

Empty entire bag of seasoning into the 25 lbs. of meat and mix thoroughly (it works best if you cut the meat into small chunks first).
Then stuff the sausage into natural hog casings for links.
Or you can package the sausage in 1 lb. bulk freezer bags.

Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months

Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat

Brief Sausage Making Directions
We also have the AC Legg #10 Pork Sausage Seasoning available in Sausage Making Kits for 25 lbs. and 100 lbs. at a discount. 
Our AC Legg #10 Kits have everything you need (seasoning, natural hog casings and directions).

UPC:  078665000253

1 Bag - $10.97
2 to 3 Bags - $8.48 per bag
4 to 7 Bags - $5.99 per bag
8 to 23 Bags - $4.99 per bag
24 to 47 Bags - $4.17 per bag
48 Bags or More - $3.65 per bag

AC Legg Pork Sausage #10 Kit for 25 Lbs. of Meat
 ONLY $18.97.  Buy 2 or More 25 lb. Kits for ONLY $16.97 per Kit

SAVE $3.00off the separate prices of seasoning and hog casings!!

[Will season and stuff 25 lbs. of Pork Sausage]



 1 - 8 oz. Package of AC Legg  #10 Seasoning

1 Home Pack of Quality Brand Natural Hog Casings
Brief Sausage Making Instructions



 AC Legg Pork Sausage #10 Kit for 100 Lbs. of Meat

 ONLY $43.93.  Buy 2 or More 100 lb. Kits for ONLY $39.93 per Kit

[Will season and stuff 100 lbs. of Pork Sausage]
SAVE $10.00 off the separate prices of seasoning and hog casings!!



 4 - 8 oz. Packages of #10 Seasoning

1 Hank of Quality Brand Natural Hog Casings
Brief Sausage Making Instructions


We now have SAUSAGE MAKING KITS available!
We now have more kits available in 100 Lb. sizes at a big discount!
Our Sausage Making Kits have everything (seasoning, natural hog casings and directions) you need to make a 25 lb. (and NOW 100 lb.) batch of sausage at a DISCOUNTED price! 
 Click here to see what SAUSAGE MAKING KITS are available and how much you can SAVE!!


Customer Reviews of AC Legg #10 Pork Sausage Seasoning
My brother in law used this for years before his passing. It was his secret recipe. We all thought it could only be purchased at the local county store and were thrilled to find a source on line.
My father used legg's seasoning 50 years ago and I have not found any other that would compare. I have searched for 2 years
My dad has been making sausage gravy with this seasoning for years. It's a treat now to have it available here and make it in my own home, just like daddy makes it! Amazing quality and flavor!
I raise and process my own hogs. This seasoning is great, but I always mix it a little heavy. It says it will season 25 pounds of pork. I would mix it a little stronger. About 20 pounds to the pack. But I like mine a little stronger. Also works good if you do wild game processing.
Best sausage spice kit I have found. Great breakfast flavor similar to Jimmy Dean original or Mild flavors. My favorite blend at this time
My husband was unsure of what brand seasoning to use so we just ordered Leggs thinking hhmmm sounds like a name we've heard and WOW is it good! We will never use another seasoning! Very fine ground seasonings so u aren't crunching but very smooth and no bite!
Hi Craig,
Thanks for the email. I started using Legg Pork Sausage Seasoning when my grocer went out of business nearly 15 years ago. Before that I bought my sausage from this grocer because he made it in-house with your seasoning. I didn't know what he used until he gave me a bag of it after he closed his grocery business. The label on the bag said it was #25 which I didn't see in your options for pork sausage seasoning but the ingredients appear to be the same as the #10.
(They are the same seasoning. Ask The Meatman). Since then I have been using it to make my Elk sausage. I trim all the fat and gristle and add a very lean pork steak then I grind it together with the seasoning. I usually purchase the four bag option and it will last several years but my wife and I have changed our lifestyle to a small condo in Los Alamos and a park model in Arizona that we use in the winter. We also have a motor home we travel quite a bit in. All this means is we don't have the storage for keeping extra quantities. It also means I'll have to purchase this more often and in smaller quantities. I still go elk hunting every year with my brothers who also purchase and use the Leggs Pork Sausage Seasoning. I look forward to continuing my association with your company and I recommend you to anyone who will listen.
Ron Ellis
Some of the best tasting sausage I have ever had from this. As long as I can I'll keep using this stuff and enjoying homemade sausage that I know what is in it. Getting where you have no clue what is in prepared food.
Thanks -
You guys are INCREDIBLY FAST!! I wish everybody shipped as fast as you guys. I am an internet merchant myself, so I can appreciate what it takes to be efficient.
Thanks again,
Just wanted you to know I really liked your website. I thought I knew a lot about meat, but I learned a lot this evening!  Great Website!
Marie in Ocala, Florida
This stuff is great! I use it on BBQ pork ribs, steak, and seasoning for fried chicken, and pork chops. I would recommend this to anyone wanting a good all around seasoning. It's not just for pork!
A dear friend made a pork roast and covered it with this seasoning along with Jalapeno juice. It was unbelievable! I have given this as gifts and I get requests to give it again. It is great on pork chops, ribs, and in meatloaf.
We butchered one of our hogs and decided to try A.C Leggs #10. We mixed it exactly how the directions said and the finished product came out perfect. I will definitely continue to use this product.


Sausage Making Tip #1:  Try to maintain near-freezing temperatures (of the meat) throughout the process.  This will keep the sausage from crumbling when being cooked. 
Sausage Making Tip #2: Try and limit the time you keep the sausage at room temperature to 30 minutes or less.  So estimate how pounds of sausage you can grind, stuff or package in less than 30 minutes.  If you have a lot of sausage to make, break it into batches that can be made in 30 minutes or less.  This helps by keeping the temperature of the meat as cold as possible - which is safer and leads to better tasting sausage.

Brief Sausage Making Directions.


Cut meat into chunks about 2 inches by 2 inches by 2 inches.


Mix in seasoning thoroughly and grind through 1/8 inch grinder plate

We have partnered with Heinsohn's Country Store to provide our customers with Home Meat Grinders. 


After stuffing into Natural Hog Casings, you may cook by simmering, frying, or oven baking.

Or you can cook the same way and package the sausage in 1 lb. bulk freezer bags.


After stuffing, they must be treated as any fresh meat product.


Keep refrigerated or freeze.


Any seasoned sausage should be used within two (2) days of storage in the refrigerator.


For the BEST flavor and taste, do not keep the sausage in the freezer any longer than 3 months.


Your Natural Casings will last 1 year in the refrigerator.


By purchasing our Pre-Mixed Seasonings, you usually do not have leftover seasoning to get old.  This is the advantage of our Pre-Mixed Seasonings over buying individual spices -
that you probably won't use up all the spices - as most recipes call for a teaspoon of this or a tablespoon of that.

You MAY modify our Pre-Mixed Seasonings to suit your own taste.  For example, you may want to add red pepper or add more garlic, etc. 

When using our Pre-Mixed Seasonings for the 1st time, make small batches, making sure to WRITE down exactly what you used and what you did when making the batch.
Later, when you eat the sausage from this batch, you will know what you did and what you used.  You may then adjust the next batch to get the EXACT taste you desire!

Conversion Guidelines:

2 Cups = 1 lb. of Liquid
2 Tablespoons = 1 oz. of Seasoning


[Since MOST of our seasonings are Pre-Mixed for 25 lbs. of meat, you would mix 1 bag of seasoning in with 5 cups of water (2˝ lbs of water) - then pour this seasoning/water mixture over the 25 lbs. of meat and stir together.]

**We make our Fresh Deer Sausage by combining 50% Lean Deer Meat with 50% Lean Pork.
To use this recipe with any one bag of seasoning above, we combine 12 1/2 lbs. of Lean Deer with 12 1/2 lbs. of Lean Pork. Then we add one bag of seasoning to 5 cups (approximately 2 1/2 lbs) of water and stir till the seasoning is dissolved. We first grind the combination of deer and pork meat through a 1/2 inch plate.  Then we add the dissolved seasoning/water mix to the meat.  Stir thoroughly.  Then grind this again through the "hamburger" plate.  We then stuff the meat into 32/35mm hog casings, wrap and freeze.  You can also patty out the meat, or leave it in bulk 1 or 2 lb. packages.  Most butcher shops will see you lean pork, which is usually called "80/20" Pork Trim.  If you can't find a local butcher to buy "80/20"Pork Trim, you can substitute Boneless Pork Butts from a Grocery Store Meat Dept.
Cook you Fresh Deer Sausage just like you would your Fresh Pork Sausage.**

NOW AVAILABLE - Ask The Meatman's Own
"How To Process Pork" DVD!!

1 Hour & 12 Minutes of Learning How To:

Make The Primal Pork Cuts

Make Sub-Primal  Pork Cuts

Make Retail  Pork Cuts

Freezer Wrap Pork Correctly

Sharpen Your Knife Correctly

Use A Steel Correctly


Our Store




Home Page


Our Articles


Ask The

FREE Returns


Ordering Guide and FAQ

Is there something you've read on this page you don't understand - or not quite sure what something meant? Do you still have questions that weren't answered after reading something on Ask The 
Then Click Here to Ask The Meatman A Question!
Copyright © 2001-2020, Jackson Frozen Food Locker™. All rights reserved

website security Ask The Shopper Approved Reviews and Rating