Ask The Meatman We Have A New Website - Ask The Meatcutter.com!
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!
FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE
FW Witts (and Newlyweds Foods - the parent company of FW Witts)
carries over 400 different varieties of seasonings!
If you don't see the FW Witt or Newlyweds Foods Seasoning you are looking
far, please email at
askthemeatman@sbcglobal.net.
Usually we can get any of the seasonings you are looking for
within 10 to 14 days. These special FW Witts or Newlyweds
Foods Seasoning orders will be by the case only.
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!
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
Quality Legg's "Old Plantation" Seasonings are custom blended from only the finest spices available, to insure that your finished product has the taste tempting flavor that you demand.
Consistency At A C Legg, their raw spices and finished spice products are constantly being monitored to assure you of uniformity and consistency - order by order, year after year.
Service A C Legg has enjoyed over80 years of success in the spice business. Their people are unequalled in expertise and competence.
The seasoning blends in this section are designed as a fresh sausage. This means they do not contain any of the binding ingredients used in a cooked or smoked sausage. They DO NOT require a meat cure (like Speed Cure). These items can be stuffed into
Natural Hog Casings or made into patties.
These Seasonings work GREAT for fresh Deer Sausage too!
We've noticed that another website asks you to "do the math" when calculating the total costs of AC Legg Seasoning with their website and websites like ours that offer FREE shipping.
We did "the math". They offer 1 bag of AC Legg #10 Sausage Seasoning for "only" $2.50. BUT - their shipping cost is $8.00! That brings their total cost to $10.50!
We sell 1 Bag of AC Legg #10 Sausage Seasoning for ONLY $9.97 TOTAL!
So we are still $.53 cheaper. Don't be fooled!
NOW AVAILABLE! We now have High Temperature Cheddar Cheese, High Temperature Pepper Jack Cheese
and High Temperature Habanero Cheese!! These High Temperature Cheese's are perfect for adding that "Special Touch" to your Brats.
All varieties of cheese are available in 2 1/2 lb. Bags with FREE Shipping in the U.S.! Click Here to check out Our High Temperature Cheese's!
We know there a thousands of different seasonings available on the Web. We ONLY sell what we use here at our Meat Processing Plant - Jackson Frozen Food Locker. We've tried a wide variety of seasonings over the past 61 years, and we believe that AC Legg and Witts Seasonings are the BEST! So we ONLY sell those 2 brands of seasonings!
Almost All Of Our Pork Sausage Seasonings Are Now Available in Wholesale Case Prices! Stock Up Now and SAVE! Our Pork Sausage Seasonings will last up to one year unopened.
SAVE up to $229.00 by purchasing different varieties of our AC Legg and Witts Sausage Seasoning by the case!
Fresh Sausage Seasonings from AC Legg Denotes NO MSG!
[Each bag of every variety of AC Legg Seasonings will season 25 lbs. of meat]
NEW Lower Prices for the #10 Seasoning!! We understand how the economy is effecting everyone. So to help our customers, we are lowering our price on the AC Legg #10 Seasoning (Our Most Popular Fresh Sausage Seasoning) during these tough economic times.
Chorizo Sausage Seasoning [Buy 4 Bags and SAVE!] Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. So buy your own pork (boneless pork butts would be great) and make your own Chorizo Sausage with this seasoning!
Gluten-free
Diet
The Gluten Intolerance Group of North America website notes that
individuals following the gluten-free diet must carefully avoid
foods that contain gluten. These foods include wheat, rye,
barley, triticale, spelt, and kamut. You should also avoid foods
made from these ingredients, such as modified food starch.
Because you need to be vigilant about food additives, you might
believe that MSG must also be avoided. However, the Gluten Intolerance
Group of North America lists MSG as a substance that is allowed
in a strict gluten-free diet. If you have a
particular sensitivity to MSG, do not consume it.
Below is a link to a very thorough list of items that are safe
to consume if you are Allergic to Gluten or are on a Gluten Free
Diet.
Witt's Fresh Sausage Seasoning SAVE over $239.00 by purchasing different varieties of our AC Legg and Witts Sausage Seasoning by the case!
The only question I really have is “how do
you do it?” I placed my order on Sunday
and I got it today. Thank you so much for
actually doing what you say you will do! I
will recommend you to all my friends that cut
their own wild game and make sausage, jerky,
etc. The Witt’s 102 was recommended by a
friend and since the place she gets it is about
200 miles from where I live I went online and
came to your site. I will let her know how
pleased I am with the service. I ordered
the BBQ seasoning because I’m a BBQ fanatic.
J Thanks again!Deb DoneyBigfork, MT
You will be making gourmet sausages that are better than anything you can buy in the market, and at half the cost! And, making your own sausage in flavors that can't be matched by the industrial sausage found in the supermarket. Plus, you have the knowledge of being in control of every ingredient that goes into the sausage and what type of meat goes into your sausage!
These Seasonings Are Available ONLY From Commercial Meat Processors. You WON'T find them in your local grocery store!
NOW Available - Big Discounts on Multiple Bag Purchases. Stock Up Now and SAVE!
PLUS - All of our Pork Sausage Seasonings Are Shipped FREE!
All our Fresh Pork Seasonings are Nitrate FREE!
**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.**
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.
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 (2½ lbs of water) - then pour this seasoning/water mixture over the 25 lbs. of meat and stir together.]
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
I purchased the Leggs fresh Cajun style sausage seasoning to use with deer meat. Do I need to use quick cure with this or is it already in the mix?
{Hi Jon, If you are not smoking the Cajun sausage before cooking it, you do not need the quick Cure. Ask The Meatman}
Thanks for the info. I have used other seasonings purchased from you and I am pleased with the results. Everyone that tries the deer sausage can't believe it's homemade.
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, Steve
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
Good Morning Craig. I’m not too sure you will remember me, but about a month ago I bought the kielbasa sausage kit from your company. You were very kind in answering a ton of questions I had for you after I made the purchase. I thought you’d like to know that I have been very successful in making the sausages. And they have won praise after praise from my family! I can not thank you and your company enough. What a total success story my online purchase and support has been. You will definitely being hearing more from me in the future! [Not too sure if that is a good thing!] Thank you so much for your patience and help.
Melissa Williams
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
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.
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.
We have a FREE PDF article on "The Art and Practice of Sausage Making". It is 24 pages long! To view it, just click here.
If you would rather download the FREE PDF "The Art and Practice of Sausage Making" article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer, you can download from the Adobe website by clicking here.
We will still gladly accept your orders by regular Postal mailwith payment in advanceby Money Order or Personal Check. (Sorry, we can no longer accept credit card orders by email, regular mail or phone. We will gladly accept your credit card order on this website 24 hours a day!)
AC Legg
1 Case (24 Bags) of AC Legg Pork Sausage Seasoning #10, our best selling pork sausage seasoning for ONLY $100.00! Shipped FREE in the U.S. Will season 600 lbs. of meat!
Denotes NO MSG!
ALL Mail-In Orders now receive a 5% Discount!