What's New On Ask The Meatman

LATEST WEB PAGE ADDITIONS

I have just added my personal Bookmark collection of
OVER 2000 Food Related Websites

Click here to view this page of links that I have compiled over the last 3 years.

(Be patient, this page with over 2000 links will take a few seconds to load!)

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Latest Additions and Updates
New Web Page Name	Date: Web Page Added or Updated
What Makes Ask The Meatman Unique?	March 29, 2004
Why is Ground Beef Sometimes Brown in the Middle?	March 29, 2004
18 Inch Magnetic Knife Holder	March 29, 2004
Why Do Deer Shed Their Antlers?	March 29, 2004
Ask The Meatmans' Own Meat Cutting Videos	March 29, 2004
Notebook Size Meat Charts	Feb. 10, 2004
Beef/Deer Jerky Seasonings	Feb. 10, 2004
Smoked Beef/Deer Sausage Seasonings	Feb. 10, 2004
Witts Fresh Sausage Seasonings	Feb. 10, 2004
AC Legg Fresh Sausage Seasonings	Feb. 10, 2004
Shake-On Seasonings	Feb. 10, 2004
Rubs, Cures & Other Ingredients	Feb. 10, 2004
Cut-Resistant Gloves	Feb. 10, 2004
5- Inch Boning Knife	Feb. 10, 2004
Hickory Sawdust	Feb. 10, 2004
Is it possible to dry age beef at home?	Feb. 4, 2004
Dry Aged Beef	Feb. 4, 2004
How to Sharpen Your Butcher Knife	Jan. 29, 2004
AC Legg Snack Stick Recipes	Jan. 16, 2004
Meat Handbook	Jan. 5, 2004
BSE (Mad Cow Disease)	Dec. 24,2003
Sausage Casings	Dec. 24,2003
AC Legg Fresh Sausage Seasoning	Dec. 21,2003
Sausage Definitions	Dec. 21,2003
Smoked Sausage Seasoning	Dec. 21,2003
Interactive Beef Front Quarter Cuts	Dec. 18,2003

Important News For Home Beef/Deer Jerky Makers!!

According to a study published by the American Medical Association, E.Coli can survive
drying times of up to 10 hours and temperatures of up to 145 degrees F. It is recommended
that venison being dried for jerky should be precooked to an internal temperature of at least
165 degrees F. Hunters and other consumers need to understand that wild game should
be handled and cooked with the same caution recommended for other meats.

ATTENTION: If you plan on butchering beef in the Spring or Fall months, be careful of garlic in the fields.

If you do butcher during these months, pen your beef up 1 week prior to butchering to remove the garlic taste from the meat when your beef is processed.

Nutrition Facts is free software for Windows 95/98/NT or 2000. It contains detailed nutritional information on over 6200 foods. The food list is fully searchable and is useful for people on diets where fat or carb intake must be limited.

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Download your FREE Nutrition Facts program today!

Click Here to View a New Recipe Each Day!

You can also check out a slightly different What's New on the Ask The Meatman website by checking on our FreeFind web page. This collection of What's New on Ask The Meatman includes EVERY page that has been updated in ANY way!
Just Click Here!

Find out what happened in history in the days of this month!

dog bone special

Last Updated: Tuesday, June 19, 2012 04:38 PM

With Every Order of $100.00 or more we will give you 10% off coupon good on ALL your purchases until December 31, 2012!

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 Meatman.com.
Then Ask The Meatman A Question!
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What's New On Ask The Meatman

LATEST WEB PAGE ADDITIONS

I have just added my personal Bookmark collection ofOVER 2000 Food Related Websites

(Be patient, this page with over 2000 links will take a few seconds to load!)

Important News For Home Beef/Deer Jerky Makers!!

I have just added my personal Bookmark collection of
OVER 2000 Food Related Websites