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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!
FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE
18.5 Oz. Bag. Seasons 25 lbs. of Meat. UPC:
078665 001168. Ingredients for AC Legg Snack Stick Seasoning: Salt, Dextrose, Sugar, Spices, Mustard (1.35%), Garlic Powder, Sodium Erythorbate (7/32 0z.) and less than 2% tricalcium Phosphate added as an anticaking agent.
NO MSG! Includes the proper amount (1 oz.) of Sodium Nitrite (Quick Cure)
The breakdown for the AC Legg Snack Stick Seasoning mix for less
than 25 lbs. is as follows:
Make sure to add the 1 oz. packet of Speed Cure in with the
seasoning before using the measurements below.
The 1 bag of AC Legg Snack Stick Seasoning weighs 18.5 oz. plus
the 1 oz. bag of Speed Cure gives a total weight of 19.5 oz. for
25 lbs. of meat.
.78 of an oz. of Snack Stick Seasoning mix per 1 lb. of meat or
1 oz. of Snack Stick Seasoning mix will season 1.28 lbs. of
For easier measurement if you do not have a scale that will read
in oz. - 2 Tablespoons = 1 oz.
Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
Quality Legg's "Old Plantation" Seasonings are custom blended from only the finest spices available,
to insure that your finished product has the taste tempting flavor that you demand.
Consistency At AC Legg, their raw spices and finished spice products are constantly being monitored to assure you of uniformity and consistency -
order by order, year after year.
Service AC Legg has enjoyed over 78 years of success in the spice business. Their people are unequalled in expertise and competence.
Snack Sticks are great for camping, great for backpacking, and great for anytime snacking!
I just bought your 50 lb deer sausage kit and your 25 lb snack stick kit and some cheddar and pepper jack cheese. It is hands down the best tasting sausage I've ever ate. Everyone that has tried it agrees. Its much better then the summer sausage I've had made at different butchers and better then any other mix I've used. The kit comes with everything but the meat and even has extra bags and tubes included rather then the typical kit that always comes up short. I will never buy another brand again. Thanks for a great product! Lloyd Smale
Craig, I have ordered from you for about 4 years now. But it is time to expand my horizons. I started making Deer Summer Sausage on a Brinkman Smoker, years ago and now how advanced to a 1949 International Refrigerator (all metal) that my Dad and I have converted to a smoker. I have added Snack Sticks two years ago to my menu, and all I have to say so far is KUDOS to you and your website. Your products are as advertised, your instructions are awesome, and your prices can't be beat. Now enough flattery, LOL. I have two questions for you? Today I ordered the Bratwurst Sausage Kit, and also the Bologna Seasoning. I ordered the Seasoning over Lunch Hour, and before I got back to work, I had confirmation that the order was received, packaged, and ready to ship. (fast)
Watch a 5 minute clip from our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD
below by clicking on the arrow play button! [The actual DVD picture will be much clearer]
Over 1 and 1/2 hours of detailed instructions on how to grind, mix, stuff and smoke Deer Sausage and Deer Snack Sticks! PLUS how to slice, season and smoke Deer Jerky!
Ask The Meatman How To Make Deer Sausage, Deer
Snack Sticks & Deer Jerky DVD™
Craig, Ordered the 50 lb snack stick package with the AC Legg Snack Stick Seasoning. We made goose snack sticks with pork shoulder and pepper jack cheese. The seasonings and mix turned out great – although deviated a bit from the instructions you provided, everything turned out really good. Thanks again for the recommendations and the seasonings, we will be sure to be ordering from you again! Ryan Rebman
Thank you for the quick shipping. I'm sold on your Witts smoked sausage and AC Leggs snack seasoning. I made 150 lbs. of venison sausage this week end and everyone loved it. You now have me for a permanent customer. Thank you so much! Jim & Virginia, Ketchikan, Alaska
I BOUGHT YOUR GUYS SNACK STICK KIT, WAS TRULY AMAZED AT HOW MY SNACK STICKS TURNED OUT.........I NEVER THOUGHT IT COULD BE THAT EASY.........AS SOON AS THIS BATCH IS GONE YOU GUYS WILL HERE FROM ME AGAIN..........I WILL ALSO PASS THIS ALONG TO MY HUNTING BUDDIES!!!!!!!!!!! Dan Brehm
Conversion Guidelines: 2 Cups = 1 lb. of Liquid 2 Tablespoons = 1 oz. of Seasoning
[Since MOST of our seasonings are Pre-Mixed for 25 lbs. of meat, you would mix 1 bag of seasoning in with 5 cups of water - (2½ lbs of water) then pour this seasoning/water mixture over the 25 lbs. of meat and stir together.]
3 oz. Bag will
season 25 lbs. of Meat. ONLY $12.97 -
Shipped FREE in the U.S.!
• 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 150° 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° 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.
Procedure For Use
1. Grind All Meat To
2. Mix In All Seasoning
Except the Encapsulated Citric Acid
3. The Encapsulated
Citric Acid Must Be Added After All Grinding Is
4. Stuff the Snack
Sticks and Smoke
5. The Internal
Temperature of the Sausage Must Reach 150°
For The Acid To Release
6. The Citric Acid
Reduces The PH Of The Meat To Give A Tangy Taste
And Decrease The Drying Time For A Firmer
7. Have Fun While
Making A Great Snack Stick
If you just need Collagen Snack Stick Casings, Place your Order for Snack Stick Casings on our Sausage Casings Page!
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!).