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.
You Can Also Place Your Order By Phone With Credit/Debit Cards.  Our Phone Orders
Are Accepted 8:00 a.m. to 4:00 p.m (Pacific Standard Time)
 Monday through Friday.
To place your order by telephone call : 573-837-7651

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

How To Sugar Cure & Hickory Smoke Bacons At Home

Complete Directions on How to Cure and Smoke Your Own Bacon at Home.
Also includes links to all the ingredients needed for home curing/smoking.

Hams are cured similar to bacons.  They first must be pumped with a brine solution.
To make the brine solution, add 1.75 lbs. of Sugar Cure to one gallon of ice cold water.
Then pump the ham to a 10% ratio.
Example:  If the raw ham weighs 20 lbs., you would pump 2 lbs. of the brine solution into the ham with an injector
 (similar to a hypodermic needle - you can usually find these needles at hardware or farm stores).  So the ham would weigh 22 lbs. and now be ready to put in the cooler/frig to cure.

When Curing of bacon depends upon natural conditions for refrigeration, pork bellies should be placed in cure during December through February.

The risk of spoilage is greater during the warmer seasons of fall and spring.  We HIGHLY recommend using some type of electrical refrigeration for curing your bacons at home.

Fresh Pork Bellies - The Raw Product

To successfully home cure bacon, begin with fresh bellies that have been chilled to about 42 degrees F within 24 to 30 hours after slaughter.

 If the fresh bellies are purchased from a commercial source, they have been properly chilled. If the source is farm slaughter, take care to chill them rapidly.

Do not stack warm bellies during the chilling process.

Trim the bellies to desired shape and apply cure within 48 hours after slaughter.

Bellies prepared from skinned carcasses may be cured successfully in the same manner as those from scalded carcasses - but the skinned bellies will shrink more during the curing and smoking process.

Curing Ingredients

Salt is the primary ingredient. Sugar is added to offset some of the salt's harshness. Here at our Meat Processing Plant, we use Newly Weds Foods Complete Sugar Cure to cure our bacon.

We sell the Complete Sugar Cure in 5 Lb. bags. This is enough to cure approximately 75 Lbs. of pork bellies.  A 5 lb. bag of Sugar Cure is ONLY $24.97 - And Shipped FREE in the U.S.!

Applying the Complete Sugar Cure

Apply the Sugar Cure at rate of 1 ounce per pound fresh belly.

 If you cannot weigh the ingredients and bellies, you can put the Sugar Cure on by sprinkling the skin side and by rubbing the sides and inside well with the cure.

 Hold the belly on edge and tap gently on table to remove excess cure.

Sugar Cure for Pork Bacons and Hams

Curing Time

Stack the bellies rind side down (if they are not skinned bellies). 

Place them on top of some type of rack so the moisture can drain away from the bellies while they are curing. 

An old refrigerator that you can use exclusively for curing works fantastically.

Allow the bellies to cure for 4 to 7 days.

Preparing the Cured Bellies for Smoking

Remove the bellies from the refrigerator and soak the bellies in cold water for 1 hour.

Then place the bellies in very warm water and soak for another hour.

Then briskly scrub the bellies while in the warm water with a stiff bristled brush.  This helps remove any excess salt on the exterior of the bellies.

These are commercial grade stainless steel hangers.  If you are planning on smoking your own bacons, or any other kind of meats, these are the perfect solution for placing your product in the smokehouse!Bacon Hangers

"Stick" the bellies on bacon hangers to hang them in the smokehouse.

We use Stainless Steel, 8 Prong Bacon Hangers.


2 Bacon Hangers are ONLY $27.97 and Shipped FREE in the U.S.  Buy MORE and SAVE. 4 Bacon Hangers are $47.98! 
Get the LOWEST Price by Buying 10 Bacon Hangers for ONLY $99.88

Bacon Smoking Process


We start by hanging the bellies in the smokehouse with the air temperature set at 125 degrees, damper completely open for maximum airflow for drying and no smoke yet. 

(The meat will not take smoke until the surface is dry. If the meat is smoked when still damp, the smoke will be smudgy and the meat will not taste as good.)

We keep this routine for the first 2 hours.

After this, we raise the air temperature to 140 degrees, close the damper on the smokehouse to ½ closed, and add Hickory Sawdust to begin the smoking.
 (The bacons should be dry enough now to start the smoking.)

We keep this routine for the next 2 hours.

Next, we raise the air temperature to 150 degrees, keep the damper at ½ closed, and continue smoking.

We keep this routine for the next 2 hours.

The bacons have been in the smokehouse for 6 hours now.  Our next step is to raise the smokehouse air temperature to 140 to 160 degrees,
close the damper to ¾ close and keep applying the Hickory Smoke until the internal temperature of the bacons reach 138 degrees.

Hickory Sawdust.  All Natural and USDA Approved For Smoking Meat.  2 lb. Bag.Hickory Sawdust in 2 Lb. Bags for
 ONLY $12.97! Shipped FREE!

This is the same hickory sawdust that we use in all of our smoking of pork hams, bacons, and shoulders .
Use the sawdust that the professionals use!

Hickory sawdust will give a truly wonderful color and flavor to your smoked and barbecued meats!
 You can purchase 5 lbs of Hickory Sawdust for only $24.97 also. Click Here.

"Homemade" Smokehouse

A smokehouse may be constructed using three pieces of tempered masonite, stove pipe, a 30-gallon drum and frame lumber.

The outside dimensions are about 2 feet wide, 4 feet deep and 8 feet tall. This will smoke the bacons and jowls from five hogs.

Smoke from burning Hickory Sawdust in the drum is vented into a lower corner of the smokehouse, then vented out the opposite corner near the top of a flue.

The drum should lay on a metal base with about 2 feet of 3- or 4-inch vent pipe to the smokehouse. Air vents should be made in the drum on the side opposite the vent pipe and about one-fourth the distance up from the bottom. Cut a hole in the top to allow filling with Hickory Sawdust.

Start the smoke generator by putting crumpled paper in the lower vents, piling sawdust on the paper and lighting the paper. Leave enough room for air to get in as the Hickory Sawdust burns. The sawdust should smolder and give off smoke. If it flames, dampen the sawdust with water.

You can purchase a high quality smokehouse made for home use from the Sausage Click here to check out their Home Smokers available in Galvanized Tin and Stainless Steel.

After Smoking Instructions

Bacon cured and smoked in this fashion is perishable and needs to be frozen or stored in a refrigerator until eaten.

 Remove the rind if it is not removed during slaughter, slice, wrap in freezer paper and freeze.

The sliced bacon will retain its quality 2 to 3 months in freezer storage.

 If more bacon was cured than the family will eat in two to three months, wrap and freeze in chunks.

 Bacon will keep its fresh flavor longer during freezer storage if it is not sliced.

Last Updated:  Saturday, December 23, 2017 10:05 PM

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 Ask The Meatman A Question! is the authorized retailer for Ask The and Jackson Frozen Food Locker
Copyright © 2001-2018, Jackson Frozen Food Locker™. All rights reserved

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! is the authorized retailer for Ask The and Jackson Frozen Food Locker
Copyright © 2001-2017, Jackson Frozen Food Locker™. All rights reserved

website security Ask The Shopper Approved Reviews and Rating