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
This seasoning is no longer sold in grocery stores. It is available only through meat processing plants.
We are now offering it to our customers in 8 oz. Bags. For ONLY
$9.97 - [and as always] - Shipped FREE!
We Now Accept Orders 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
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! (We use ALL of the products sold on this page at our Meat Processing Plant, Jackson Frozen Food Locker!)
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!).
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
Craig, You are very welcome and THANKS A BUNCH for the VERY GOOD customer service. It's very much appreciated. More power to your business ! Dante
Mr. Craig Meyer, Thank you for such prompt service. It was truly a wonderful surprised to receive our sausage seasoning today! We're so pleased with your wonderful service, we've even shared your ordering information (invoice) with our friends. You've got our business forever! Sincerely, Mr. and Mrs. Mike Ventling
We have a FREE PDF article on Barbecuing Safety. To view it, just click here.
If you would rather download the FREE PDF "Barbecuing Safety" article and save it to your computer, just right click here., and choose "Save Target As"
We also have a FREE PDF E-Cookbook of Barbecue Recipes. To view it, just click here.
If you would rather download the FREE PDF "E-Cookbook of Barbecue Recipes" 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.
Use as a dry rub or sprinkle on cooked meat. 8 oz. bags. WAS $14.97/Bag -NOW ONLY $9.97/Bag! Shipped FREE! via USPS Mail! Ingredients: Salt, Sugar, Spices, Paprika, Monosodium Glutamate (3.12%), Onion Powder, Garlic Powder, Natural Hickory Smoke Flavor. Click on the photo at left to see a larger image.
This Seasoning contains MSG.
An Ideal dry rub for beef, pork, poultry, game meats or seafood. GREAT for barbecuing!
A dry rub is used to hand rub all beef, pork, chicken, fish, or wild game that penetrates meat in a natural way to bring out the true flavor of barbecue. Meat can be rubbed and set aside in the cooler or refrigerator to allow the spices to act as a perfect marinate. AC Legg BBQ Seasoning and Rub will bring out the best in your barbecue!
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
Ideal for beef, pork, poultry, game meats or seafood. Blends are formulated for use in vacuum tumblers or as a soak. Each makes 25-lbs. of juicy product and adds no fat.
Mix bags with 25-lbs. of meat.
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months. Try mixing marinades for variety.
Works GREAT for Beef or Pork!
Purchase One Bag of AC Legg Barbecue Seasoning & Rub for $9.97 by Clicking the "Add To Cart" button below.
AC Legg Mesquite Marinade (Blend #142) NO MSG!! 10 Oz. Bag Correctly Seasons 25 Lbs. of Meat.
Click on the photo at left to see a larger image.
Ingredients: Salt, Dextrose, Sodium Phosphates (15%), Sugar, Paprika, Ground Celery, Mesquite Smoke Flavoring, Onion Powder, Garlic Powder, and less than 2% Sodium Aluminosilicate added to prevent caking. Ideal for beef, pork, poultry, game meats or seafood. Blends are formulated for use in vacuum tumblers or as a soak.
Dissolve 1 bag of seasoning in 5 cups of ice cold water depending on strength desired. Marinate under refrigeration in plastic or stainless steel containers for 1 to 24 hours.
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months. Try mixing marinades for variety.
Just click on the picture to the left to see a close-up of our 4 oz. bag of Ground Red Pepper. 4 oz. bag seasons 25 Lbs. of meat. (Of course, this varies greatly with your tolerance to "HEAT". Experiment to find the exact "Hotness" you enjoy the most!)
Use to add a "Spicy Hot" flavor to your Fresh Pork Sausages such as Bratwurst, Kielbasa, Cajun and regular Pork Sausage.
*This is GROUND Red Pepper - NOT Crushed Red Pepper. Ground Red Pepper is better to use in Sausages than Crushed Red Peppers. Why? The Ground Red Pepper will mix in the Sausage more thoroughly than Crushed Red Pepper. You can add Crushed Red Pepper to your Sausage for Extra Flavor and Looks.*
[Also great just to sprinkle on beef or pork steaks as they cook! Literally SPICE UP your cooking!]
Purchase One 4 oz. Bag of Ground Red Pepper for $9.97 by Clicking the "Add To Cart" button below.
Witts Speed Cure #0404 with Nitrite with Color 0.25# (Also Called Sodium Nitrite, InstaCure or Quick Cure) 4 oz. bag Click on the photo at left to see a larger image. From Newly Weds Foods (Formerly F.W. Witt Seasonings). 4 oz. Bag does 100 lbs. of meat. Must be used exactly as specified. 1 oz. per 25 lbs. of meat.
Ingredients: Salt, Sodium Nitrite (6.25%), Dextrose, Red 3 (0.0018%) and less than 1% glycerine added to prevent caking This is NOT a 4 oz. bag of pure sodium nitrite! We do not carry pure sodium nitrite.
The primary and most important reason that meat is cured is to prevent BOTULISM POISONING. In simpler terms, food poisoning. It is of extreme importance that any kinds of meat or sausage that will be cooked and smoked at low temperature MUST be cured. To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 160° F. As you can see, these are ideal conditions for food poisoning if you don't use cures.
To be used with Beef and Deer Jerky and any Smoked Sausage! See our page on Beef and Deer Jerky on how to use this product when making beef or deer jerky. See our page on Deer and Beef Sausage on how to use this product when making Deer or Beef Smoked Sausages. [If you are planning on curing Pork Hams, Bacons, Shoulders or Jowls; you should Purchase our Complete Sugar Cure Mix.]
Purchase Four - 4 oz. Bags of Witts Speed Cure for ONLY $29.97 by Clicking the "Add To Cart" Button Below. Shipped FREE!! Stock Up and SAVE EVEN MORE!!(Sodium Nitrite will last over one year in the bag!) Save $9.99 off the individual bag price!!
This is NOT pure sodium nitrite!
[Four 4 oz. Bags of Sodium Nitrite will cure OVER 400 LBS. of Smoked Sausage or Jerky Meat!!]
Purchase Four - 4 oz. Bags of Sodium Nitrite for ONLY $29.97 by Clicking the "Add To Cart" Button Below.
Encapsulated Citric Acid 3 oz. Bag Correctly Seasons 25 Lbs. of Meat
Add 3 oz. Citric Acid per 25 lbs. of Snack Stick Meat Mixture AFTER your final ground. Adds that "tangy" flavor to your Snack Sticks. (Do not run Citric through your grinder!)
This is a must if you like the flavor of Slim Jims for your Snack Sticks®!
This citric acid is coated with hydrogenated vegetable oil which will melt and release into the meat product at 135 degrees F.
Used to give certain products such as summer sausage and snack sticks their distinctive tang without going through a lengthy fermentation cycle.
Suggested usage for this purpose is 3 oz. for 25 lb. of meat. Encapsulated citric acid should be added near the end of the processing cycle as not to rupture the capsules during the mixing cycle. During processing the encapsulated citric acid is inactive until the temperature reaches 135 degrees F. and then the capsule is melted releasing the citric acid into the product.
Once released a decrease in pH is achieved resulting in the distinctive "tang" associated with reduced pH products.
Potassium Sorbate 6 Oz. Bag. Mix with 1 gallon of water as mold inhibitor. Then lightly spray this mixture on jerky that you have just dried or smoked. Click on the Photo to the left to enlarge.
*Potassium Sorbate dissolves completely
in wine to prevent yeast from fermenting. This product will not stop an active
fermentation.
It is typically used prior to bottling to prevent carbonating your wine. Use 1/2
tsp. per gallon.*
*NO MINIMUM ORDER!* [You may have noticed most other websites selling butcher shop supplies have either a minimum dollar order (such as $26.90) or add a handling charge (such as $14.97) for orders under a minimum amount. NOT HERE! We feel our customers should be able to just purchase 1 item without being hit with outrageous add-on costs.]
We will still gladly accept your orders by regular Postal mail with payment in advance by 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!)
A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks.
A flavoring marinade is used with tender beef cuts for a short time - 15 minutes to 2 hours.
A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt.
A tenderizing marinade contains a food acid or a tenderizing enzyme.
Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.
Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
Less tender steaks should be marinated at least 6 hours, by no more than 24 hours. Longer than 24 hours will result in a mushy texture.
Tenderizing marinades penetrate about ¼ inch into the meat.
Marinate in a food-safe plastic bag or a non-reactive glass or stainless steel container.
Turn steaks or stir beef strips occasionally to allow even exposure to to the marinade.
Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef.
ALWAYS marinate in the refrigerator. NEVER at room temperature.
If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.
NEVER save and reuse a marinade.
Which Cuts to Choose?
Tender beef cuts can be marinated for only 15 minutes or up to 2 hours to add flavor. These include:
Less tender cuts should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme. These include:
Flank steaks, skirt steak, sirloin tip steak, round steaks and chuck shoulder steaks.
ALL Mail-In Orders now receive a 5% Discount!