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
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
You Can Also Place Your
Phone With Credit/Debit Cards.
Our Phone Orders
Are Accepted 8:00 a.m. to 4:00 p.m (Pacific Standard Time)
To place your order by telephone
call : 573-837-7651
Why make your own sausage at home? SAVE MONEY by making your own pork sausage at home! 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!
We now have SAUSAGE MAKING KITS available! We now have more kits available in 100 Lb. sizes at a big discount!
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!
Witts Southern Style #110 Pork Sausage Seasoning Similar to Witts #1504 Seasoning listed below, but with more of that Southern Flavoring.
Item # G20691.
Witts #1504 Pork Sausage Seasoning with NO MSG! This seasoning is sold as a commercial seasoning to Meat Processing Plants. You won't find this seasoning in your grocery store! This is a GREAT pork sausage for those of you who develop headaches from consuming MSG.
Item # G20684.
Witts Sweet Italian Sausage Seasoning Item # G20036.
Ingredients: Salt, Fennel, Black Pepper, Paprika, Nutmeg, Anise, MSG and Spice Extractives Our Fresh Sausage Casings Page has complete instructions on how to use our Natural Hog Casings also! 8 oz. bag will season 25 lbs. of meat. Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat Brief Sausage Making Directions
Witts Hot Italian Sausage Seasoning Item # G20036.
Ingredients: Salt, Red Pepper, Fennel, Anise, MSG and Spice Extractives Our Fresh Sausage Casings Page has complete instructions on how to use our Natural Hog Casings also! 8 oz. bag will season 25 lbs. of meat. Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat
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
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.