1). Can Pay with Your Amazon
Account. 2). Can Pay with
ApplePay on your iPhone.
3). Can Still Pay with PayPal and
all the Standard Debit/Credit
You Can Set Up An Account and:
4). Save your Shipping and
Payment Information for Quicker
Checkout. 5). Dedicated Webpage with
Constantly Updated Tracking
Status of your Order.
6). Re-Order previously Ordered
Products and save products to
your Favorites List. 7). New
Website also has Product Reviews
and Advanced Search and
Navigation. AND As Always - FREE
Shipping & FREE Returns!
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 - So YOU Only Buy The BEST Products!
FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE
We Now Accept Orders By Phone With
Our Phone Orders Are Accepted 9:00 a.m. to 4:00
p.m (Central Standard Time) Monday through
To place your order by telephone call : 573-837-7651
The only question I really have is “how do
you do it?” I placed my order on Sunday
and I got it today. Thank you so much for
actually doing what you say you will do! I
will recommend you to all my friends that cut
their own wild game and make sausage, jerky,
etc. The Witt’s 102 was recommended by a
friend and since the place she gets it is about
200 miles from where I live I went online and
came to your site. I will let her know how
pleased I am with the service. I ordered
the BBQ seasoning because I’m a BBQ fanatic.
J Thanks again!
These High Temperature Cheese's are perfect for adding that "Special Touch" to your Smoked
Deer Sausage, Deer Snack Sticks or ANY AC Legg or Witts Seasoned Sausage.
All varieties of cheese are available in 2½ lb. Bags with FREE Shipping in the U.S.!
**We make our Fresh Deer Sausage by combining 50% Lean Deer Meat with 50% Lean Pork.
To use this recipe with any one bag of seasoning above, we combine 12 1/2 lbs. of Lean Deer with 12 1/2 lbs. of Lean Pork. Then we add one bag of seasoning to 5 cups (approximately 2 1/2 lbs) of water and stir till the seasoning is dissolved. We first grind the combination of deer and pork meat through a 1/2 inch plate. Then we add the dissolved seasoning/water mix to the meat. Stir thoroughly. Then grind this again through the "hamburger" plate. We then stuff the meat into 32/35mm hog casings, wrap and freeze. You can also patty out the meat, or leave it in bulk 1 or 2 lb. packages. Most butcher shops will see you lean pork, which is usually called "80/20" Pork Trim. If you can't find a local butcher to buy "80/20"Pork Trim, you can substitute Boneless Pork Butts from a Grocery Store Meat Dept.
Cook you Fresh Deer Sausage just like you would your Fresh Pork Sausage.
Wednesday, February 10, 2016 02:36 PM
Brief Directions for Sausage Making.
Cut meat into chunks about 2 inches by 2 inches by 2 inches.
Mix in seasoning thoroughly and grind through 1/8 inch grinder plate