Click Here To Go To Ask The Meatman's Home Page

Ask The Shopper Approved Reviews and Rating
Ask The Meatman
We Have A New Website - Ask The! 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!

Search Ask The Meatman:

website security
Our Store Our Articles Beef Topics Pork Topics Deer Topics 100% Money Back Guarantee Ordering/Shipping
Sausage Kits BBQ Seasonings Miscellaneous Cut Resistant Gloves
Jerky Seasonings Pork Sausage
Deer Sausage
Deer Snack Stick Seasonings Spicecraft & AC Legg Shake-On Seasonings Casings Meat Cutting
Chart Posters
Meat Cutting DVD's
Cutlery Dog Bones High Temperature Cheese
Shopper Award
FREE Shipping On EVERY Order Shipped In The U.S.
You Can Also Place Your Order 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

The Ask The Meatman™
Website is Owned
and Operated By:
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!

Click Here to Contact Us
 by E-Mail.

We Ship Most Of Our
Orders by USPS
(United States Postal Service).

Heavy or Bulky Items May Be Shipped by UPS.

 FREE Shipping On EVERY
Order  In The U.S.

We Accept The Following Credit Cards

Payments Accepted
We Also Accept Checks
& Money Orders by Postal Mail.

Customer Reviews

White Sugar Cure 5 Lb. Bag Witts BrandSugar Cure

5 Lb. Bag of Complete White Sugar Cure.  ONLY $24.97 AND Shipped FREE in the U.S.!

This Works Great as a Bacon Cure or Ham Cure.


5 lb. Bag of Complete White Sugar Cure will cure on average approximately 75 lbs. of Bacon OR 50 lbs. of Ham. 
This is a complete white mix of the proper amount of sugar, salt and Sodium Nitrite and Sodium Nitrate 
(Often called Quick Cure, InstaCure or Speed Cure).

Ingredients:  Salt, Sugar, Sodium Nitrite (0.84%), Sodium Nitrate (0.82%), and less than 1% Glycerine added to prevent caking.  Buffered with 0.25%
Sodium Bicarbonate. 
Manufactured by NewlyWeds Foods -Parent company of Witts.


[This complete Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls.
Do not combine with other ingredients (if wanted) until ready to use.]

If you need curing salt for any type of Smoked Sausage, you should purchase our Speed Cure (Sodium Nitrite).

How to Use the Complete Sugar Cure

For Pork Bellies (Bacons): Apply the sugar cure at rate of approximately 1 oz. per lb. fresh belly. Sprinkle the sugar cure on the top, bottom and all 4 edges
of the belly and then rubbing the cure in thoroughly. Hold the belly on edge and tap gently on table to remove excess cure.

For Pork Hams: Hams must be pumped/injected with a Sugar Brine. To make the brine mix 1.75 lbs. sugar cure with 1 gallon of cold water and stir until the sugar cure is completely dissolved. 
Pump the ham with a 10% ratio.  Example:  Pump a fresh ham that weighs 15 lbs. until the ham weighs 16.5 lbs.
Then rub the Sugar Cure onto all of the surfaces of the ham (just like your rub the bacons. Then follow the same procedure for curing, preparing and smoking the same as you do for Pork Bellies (Bacon).

Curing Time:

Stack the bellies rind side down (if they are not skinned bellies). Place them on top of some type of rack so the moisture can drain away from the bellies while they are curing. An old refrigerator that you can use exclusively for curing works best. Air temperature during curing should be between 34 and 38 degree. (No colder than 33 degrees and no warmer than 40 degrees.) Allow the bellies to cure for 4 to 7 days.

Preparing the Cured Bellies for Smoking: 

Remove the bellies from the refrigerator and soak them in cold water for 15 minutes. Then place the bellies in very warm water and soak for another 15 minutes.
Then briskly scrub the bellies while in the warm water with a stiff bristled brush. This helps remove any excess salt on the exterior of the bellies.

"Stick" the bellies on bacon hangers to hang them in the smokehouse. Smoke bacons for 8 to 10 hours until internal 138 degrees or until a golden brown. Hams should reach internal temperature of 150 degrees.
Smokehouse air temperature should be between 140 to 160 degrees.  Do not smoke at air temperature above 175 degrees. It works best to smoke with hickory sawdust.

Read more about How To Home Cure Hams and Bacons by clicking here!


Getting ready to smoke your Hams and Bacons?
Then you need the best there is - Our 100% Natural USDA Approved Hickory Sawdust.
Order a 5 Lb. or 2 Lb. Bag of Hickory Sawdust just like we use in our smokehouse today!
Click Here to read more information about our Hickory Sawdust we have for sale.





Our Store




Home Page


Our Articles


Ask The

FREE Returns


Ordering Guide and FAQ

Is there something you've read on this page you don't understand - or not quite sure what something meant? Do you still have questions that weren't answered after reading something on Ask The 
Then Click Here to Ask The Meatman A Question! is the authorized retailer for Ask The and Jackson Frozen Food Locker
Copyright © 2001-2017, Jackson Frozen Food Locker™. All rights reserved

website security Ask The Shopper Approved Reviews and Rating