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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!

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The Ask The Meatman™
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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!

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Customer Reviews

Witts Fresh Sausage Seasoning

Witts #110 Southern Pork Sausage Seasoning
Also Available As a Kit.
Witts #102 Pork Sausage Seasoning
Also Available As a Kit.
Witts #1504 Pork Sausage Seasoning With NO MSG
Also Available As a Kit.
Witts # 1503 Bratwurst Seasoning With NO SAGE
Also Available As a Kit.
Witts BBQ Seasoning - Their BEST SELLER! Witts Hot Italian Sausage Seasoning Witts Sweet Italian Sausage Seasoning

 

 

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!
 

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

 

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 Doney  Bigfork, MT

Witts 110Witts Southern Style #110 Pork Sausage Seasoning
Similar to Witts #1504 Seasoning listed below, but with more of that Southern Flavoring. Item # G20691.

Ingredients:  Salt, Dextrose, Spices, Sugar, Monosodium Glutamate, Spice Extractives, BHA (0.079%), Propyl Gallate (0.031%), and
Citric Acid (0.018%) added to protect flavor.

 8 oz. bag seasons 25 of meat.
Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat
Brief Sausage Making Directions



Witts 102Witts #102 Pork Sausage Seasoning
This seasoning is sold as a commercial seasoning to Meat Processing Plants. 
 You won't find this seasoning in your grocery store either! Item # G20681.

Ingredients:  Salt, Dextrose, Sugar, Monosodium Glutamate, Spices, Spice Extractives, BHA (0.083%),Propyl Gallate (0.030%), and Citric
Acid (0.015%), added to protect flavor, with less than 2% Propylene Glycol and Partially Hydrogenated Cottonseed and/or Soybean oil added to prevent caking.

 8 oz. bag seasons 25 of meat.
Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat
Brief Sausage Making Directions


 

Witts 1504Witts #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.

Ingredients:  Salt, Spices, Sugar, Spice Extractives, BHA (0.051%), Propyl Gallate (0.020%), Citric Acid (0.011%) added to protect flavor.

 8 oz. bag seasons 25 of meat.
Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat
Brief Sausage Making Directions


Witts 1503Witts Bratwurst Seasoning without SAGE #1503
This is a GREAT pork sausage for those of you who do not like the flavor of SAGE. Item #G20356.

Ingredients:  Salt, Spices, BHA (0.073%), Propyl Gallate (0.030%), Spice Extractive, Citric Acid (0.018%).

 8 oz. bag seasons 25 of meat.
Breakdown for less than a 25 lb. batch - 3 Tablespoons of seasoning per 5 lbs. of meat
Brief Sausage Making Directions


Witts Sweet ItalianWitts 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 - 8 oz. BagWitts 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 into Natural Hog Casings, you may cook by
 simmering, frying, or oven baking.

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.

 

 

How long will your seasoning last?  Click here to find out!

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

We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.

We Have Since 1949!
And we continue to do so today.

WE ONLY SELL PRODUCTS THAT WE USE!

You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!).

 Find out more of what makes Ask The Meatman.com
 a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!!

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"

Get Adobe Acrobat Reader Free.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.

 

Last Updated:  Monday, September 11, 2017 12:09 PM

 

 


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