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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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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

This is Jackson Frozen Food Locker - the physical location of Ask The Meatman.com.  Cotton Meyer started the business in 1949 after he received his "Meat Cutting Diploma" that he obtained through the GI Bill.

Craig Meyer/Owner
is the MEATMAN!

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Seasoning Recipes

Spicecraft Old Fashioned BBQ Seasoned Chicken
Works great on the Grill or in the Oven!
Generously sprinkle the inside of the chicken with Spicecraft Old Fashioned BBQ Seasoning. Spray the outside with Pam and coat outside with more Barbeque Seasoning. Cook in barbeque grill on indirect medium-high heat for 1to 2 hours or until juices run clear. Chicken may also be baked in 350 degree oven, uncovering the last 20 minutes to allow browning.
 
CAJUN POTATOES
Wash baking potatoes, leave skins on. Cut in wedges, place in buttered baking pan, drizzle with butter (optional). Sprinkle with AC Legg Cajun Seasoning.
Bake 45 minutes in 350 degree F oven. Serve with sour cream.
 
Spicy Cajun Shrimp
4 cups water
2 tablespoons Lemon juice
2 tablespoons AC Legg Cajun Seasoning
1 lb Large shrimp; cleaned
Cocktail sauce

Boil water, lemon juice and AC Legg Cajun Seasoning. Add shrimp, return to boil. remove from heat; let stand 5 minutes. Drain and refrigerate. Serve cold with cocktail sauce.

 

Shrimp Creole

  • 3 TBS Cooking Oil
  • 2 lbs Shrimp peeled
  • 1 large chopped Onion
  • 1 large chopped Bell Pepper
  • 2 stalks chopped Celery
  • 3 chopped Garlic cloves
  • 1 8oz can Mushroom pieces
  • 1 1/2 TBS AC Legg Cajun Style Seasoning
  • 1 tsp Salt
  • 1 1/2 tsp Cayenne Red Pepper
  • 1 8 oz can Tomato Sauce
  • 2 1/2 cups cooked Louisiana long grain rice

Sauté onion, bell pepper, celery and garlic in cooking oil. Add drained mushrooms, tomato sauce, and 1 can water. Cook over low heat for 1 hr. Add shrimp (pre-seasoned with cajun seasoning, salt and cayenne pepper), simmer for 20 min. Serve over cooked Louisiana rice. Serves 6

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.

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Last Updated:  Wednesday, February 10, 2016 02:36 PM

 


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