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Jackson Frozen Food Locker
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Jackson, MO  63755
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Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

Cutlery - 6 Inch Skinning Knife - From Ask The Meatman.com

Cutlery - Knives - 8 Inch Breaking Knife - From Ask The Meatman.com

Cutlery - Knives - 3.25 Inch Paring Knives - From Ask The Meatman.com

Cutlery - Cut Resistant Gloves - From Ask The Meatman.com

Cutlery - Knife Steel - Dexter-Russell - From Ask The Meatman.com

Cutlery - Knife Steel - Granton - From Ask The Meatman.com

Cutlery - Knife - Storage Pouch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 25 Inch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 12 Inch - From Ask The Meatman.com

Cutlery - Sharpening Stone - From Ask The Meatman.com

Cutlery - Knife Rack - Magnetic - From Ask The Meatman.com

Miscellaneous - Bacon Hangers - From Ask The Meatman

Miscellaneous - Butcher Twine - From Ask The Meatman

Miscellaneous - Deli Steak Sheets - From Ask The Meatman

Miscellaneous - Dried Jalapeno Dices - From Ask The Meatman

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Miscellaneous - Gummed Tape Rolls - From Ask The Meatman.

Miscellaneous - Hickory Sawdust - From Ask The Meatman

Miscellaneous - Meat Thermometer -  From Ask The Meatman

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Miscellaneous - Meat Smoking and Smokehouse Design Book - From Ask The Meatman

Miscellaneous - Sodium Nitrite (Speed Cure) - From Ask The Meatman

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BBQ Sauces - Ask The Meatman's Own - From Ask The Meatman 

BBQ Seasonings & Rubs - AC Legg - From Ask The Meatman 

BBQ Seasonings & Rubs - Witts - From Ask The Meatman 

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High Temperature Cheese's - From Ask The Meatman.com 

Sausage Stuffer - Dakotah Water Powered - From Ask The Meatman 

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Shake-On Seasonings - Spicecraft - From Ask The Meatman 

Smoked Beef Bones For Dogs - From Ask The Meatman 

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Pork

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!

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SAVE over $239.00 by purchasing different varieties of our AC Legg and Witts Sausage Seasoning by the case!

 

 

Ask The Meatman's Own" Pork Processing" DVD!!
Below is a video clip from Our Pork Processing DVD.


1 Hour & 20 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

 

Order Your Ask The Meatman Pork Processing DVD™
 for ONLY $24.97 TODAY by clicking on the "Add To Cart" button below! Shipped FREE in the U.S.!

 



USDA Revises Recommended Cooking Temperature for  Pork to 145 °F!
Finally, Pork Doesn't Have To Be As Tough As Leather.

WASHINGTON, May 24, 2011 - The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming.

This change does not apply to ground meats, including ground beef, veal, lamb, and pork, which should be cooked to 160 °F and do not require a rest time. The safe cooking temperature for all poultry products, including ground chicken and turkey, remains at 165 °F.

You can read the complete report from the USDA by clicking here.

 

 
Interactive Pork Cutting Diagram
Color Pork Cuts Chart Poster 
Black & White Pork Cuts Chart Poster
Notebook Size Meat Charts
Prices on ˝ Hogs Pork Cooking Chart
Curing & Smoking Bacons at Home
Backyard Grilling Tips
Pork & Trichinosis
Sausage Casings
Smoked Deer/Beef Sausage Seasonings Pit Roasting a Whole Hog
Yield on Hog
Low Carbs and Pork
Roasting  A Whole Hog in 3 Steps
Where In The World Did They Get The Name Hot Dogs
Pork Processing Why You Shouldn't Buy Store made Pork Sausage History of Pigs Interesting Pork Facts
Pork Recipes
FAQ Pork 
More Pork FAQ's Pork Links 
Bar-B-Q Tips
Bar-B-Q Links How To Estimate Weight of Live Hogs
Homemade Smoker
Cooking Wild Boar
Pork Tips
Fresh Sausage Seasonings Pit Cooking a Suckling Pig
Pork Variety Meats 
Low Carb Pork Recipes Shake-On Seasonings from Witts Pork Freezer Chart
Enjoy Smoking Meats -  Learn How to Do It Better- Types of Woods to Use in Smoking Beef, Pork, Poultry and Fish.

 

 WITTS BBQ Seasoning - Their BEST SELLER!
This BBQ Seasoning is packaged in 8 oz. Bags - NOT Jars.  ONLY $9.97 - And Shipped FREE in the U.S.!
Great as a dry rub for Beef Or Pork!!

Many of our customers who use the Witts BBQ Seasoning are Professional BBQ'ers who use Witts BBQ Seasoning as a Dry Rub.
They have been asking to buy Witts BBQ Seasoning in bulk.
So we now sell Witts BBQ Seasoning in 5 lb. bags!

Spicecraft Roast Pork & Chop
(Formerly Chophouse and Roast Pork)
Spicecraft  (Formerly F.W. Witt Seasonings).
This is a great seasoning for Pork Butt Roasts and Pork Chops!

 

Order 1 Jar of Spicecraft Roast Pork & Chop Seasoning for only $11.97 by clicking on the "Add To Cart" button below. 
 Shipped FREE by USPS Mail! 


 

 3 Jars of Spicecraft Roast Pork & Chop is ONLY $24.97!

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

To stuff your Bratwurst we recommend using the Dakotah Water Stuffer. We feel that the Dakotah Water stuffer is the BEST stuffer to use at home! ONLY $159.95 - and Shipped FREE in the U.S.  Check around - We think you will find this is the lowest price ANYWHERE!
Click Here to View.
 


AmazingRibs.com by Craig "Meathead" Goldwyn is a massive site, bigger than many books, all about the Zen of Barbecue, with great recipes for ribs, pulled pork, beef brisket, chicken, sauces, rubs, side dishes, and the web's best buying guide to barbecue smokers and grills.
http://amazingribs.com

Information About Kurobuta Pork

Hello!
I just wanted to pass on our information that your customers might be interested in.  Since 1979 our company called W & G Marketing has owned a small USDA processing plant that ships whole roasting pigs throughout the country for cooking and barbecue.  Our phone number and information:
W&G Marketing Co., Inc.
413 Kellogg Ave.
Ames, IA. 50010
Thanks!  ..Dominic  {Received on February 11, 2009}

Aging Pork

Never “Age” Pork.

Instead cut and wrap it within  24 to 48 hours of slaughter.

Only good quality Beef and Lamb should be “Aged” before cutting.

We Now have a FREE PDF article on "Processing Your Hog at Home". 
To view it, just click here.


If you would rather download the FREE PDF "Processing Your Hog at Home" article and save it to your computer, just right click here and choose "Save Target As"

 

 

Freezing Pork

Slow freezing is undesirable as it makes for greater breakdown of muscle cells and subsequent greater juice losses when meat is thawed. Freeze at temperatures as far below zero as possible.

Store meat at zero or lower to prevent rapid development of rancidity. The storage temperature should not vary; fluctuations foster dehydration.

 

Hog Definitions

 Piglet - A Young Pig

Boar - An Adult Male Pig

Sow - An Adult Female Pig

Gilt - A Young Female Pig That Has Not Yet Had Piglets

Barrow - A Male Castrated Pig At A Young Age

Farowing - Giving Birth To Piglets

 

Hog Facts

A market hog weighs about 220 lbs. to 260 lbs.

It takes 114 days (3 months, 3 weeks and 3 days) from conception until a sow gives birth to the piglets.

Most sows have 2 litters per year with 7 to 12 piglets in each.

Hogs' ears are notched so that farmers can identify what month they were born and which sow was their mother.


Pork cuts are leaner now!

Pork Cut

1991

2005

Tenderloin

139 Calories

120 Calories

Boneless Top Loin Chop

173 Calories

147 Calories

Boneless Top Loin Roast

165 Calories

147 Calories

Center Loin Chop

172 Calories

153 Calories

Center Rib Chop

186 Calories

158 Calories

Bone-In Sirloin Roast

184 Calories

173 Calories

Source:  U.S. Department of Agriculture

Last Updated - Tuesday, August 19, 2014 05:08 PM



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