Click Here to Return to Ask The Meatman's Home Page!
Ask The Meatman

Click here to see the contents of your shopping cart.


THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It!  We Are Not JUST A Home Butcher Store! 
We've Been in Business and Processing Meat Since 1949!  All Orders Shipped FREE in the U.S.!

We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
{We do NOT sell any type of meat products on the website.  We only sell meat processing supplies and seasonings.}

Site Map
Our Articles
 
BeefPorkDeer
Ordering/Shipping FAQ's
AND Our
100% Money Back Guarantee
Special Sale!
Purchase 4 Bags of AC Legg Peppered Jerky Seasoning
 for ONLY $39.98!
Shipped FREE in the U.S.!

Regular Price is $59.98.  SAVE $20.00.
Special Sale Ends Friday, September 10, 2010.
BBQ Seasonings
and BBQ Sauces
NEW!
Electric Meat Grinder & Sausage Stuffer
Online Store
Jerky SeasoningPork Sausage SeasoningDeer Sausage Seasoning & Deer Snack Stick
Seasoning
Shake On SeasoningsDog BonesCasingsMeat Cutting Chart PostersMeat Cutting
Charts Notebook Size
Meat Cutting DVDsCutleryNEW! Lower Prices On Some Of Our Most Popular ItemsMiscellaneous

Home Page

Our Store

We Ship All of  Our
Orders by USPS ONLY
(United States
Postal Service)
FREE In The U.S.

Click Here to Contact Us by E-Mail.

Wholesale Orders
We do sell many of our
products at wholesale
prices in wholesale
quantities.

Please email us with the
product you are interested
in at wholesale prices!

We Accept The Following Credit Cards


We Also Accept Checks & Money Orders by Postal Mail.

We Now Accept Payment
by Bill Me Later
®

We Also Accept
PayPal

AND
PayPal Pay Later
on Orders Over $50.00!

Testimonials

Click Here For Our Special Sale!


 Video Clips of all of our DVD's!!   Click Here To View.

Our Own
Bar-Be-Que Sauces

We Now Have A
Video Clip Demonstration
of Our Cut-Resistant Gloves!  Click Here
To View.


The Guide to Identifying Meat Cuts Booklet

How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

Home Pack Size
Natural Hog Casings -
Will Stuff
25 Lbs. of Meat

Spicecraft (Formerly Witts) Prime Steak
& Beefburger Seasoning

Casings

Witt's BBQ Seasoning

How-To Meat
Processing
DVD's

Snack Stick Kits

 Color Beef Cutting
Chart Poster

Color Pork Cutting
Chart Poster

Meat Cutter Kits
(Combination of Butcher
Knife, Cut-Resistant
Gloves, Aprons & Steels)

Black and White
OLD TIME BUTCHER
SHOP Pork Poster

Black and White
OLD TIME BUTCHER
SHOP Beef Poster

Notebook Size Meat Charts

Our Meat Cutting and Slaughtering DVD's Make EXCELLENT Gifts!
AND They're
UNDER $30.00 -
With FREE Shipping!

Forschner-Victorinox
5 Inch Boning Knife


Forschner-Victorinox
8 Inch Breaking Knife

Forschner-Victorinox
6 Inch Skinning Knife

 Knife
Sharpening Stone

Dog Bones

Smoked Sausage
Fibrous Casings

Snack Stick
Collagen Casings

Fresh (Natural)
Hog Casings

Smoked Beef & Deer
Sausage Seasoning

Snack Stick Seasoning

Spicecraft (Witts)
Shake-On Seasonings

Witts Fresh
Sausage Seasonings

AC Legg Fresh
Sausage Seasonings

Marinades, Rubs
And Cures

Sausage Making Kits

Beef and Deer
Jerky Seasonings

Cut Resistant Gloves

Knife Steel

Mundial Magnetic
Knife Holder

100% Natural
Hickory Sawdust

Butcher/BBQ Aprons
New LOWER Prices!

Beef Suet For Bird Feed

Meat Thermometer

Meat Handsaws

Stainless Steel
Bacon Hangers
Brisket Hangers
Jerky Hangers

Ordering Questions

Ordering Guide
& FAQ's

About Us

View Cart


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

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

Craig Meyer/Owner
is the MEATMAN!

Contact Us

Freezing Wild Pork (Wild Boar)

It is not recommended to try and cure pork that has been frozen. Saying that, you can still try to cure the hams after thawing, but there will be a 50/50 chance that the pork will not take the cure. And if it does not take the cure, the meat will be spoiled.
But if you want to try, just thaw the hams in the refrigerator (the optimum temperature is 36 to 38 degrees F) for about 2 days. In 2 days the meat should be thawed enough to add the brine. We pump our hams with a sugar cure, but it is possible to cure the hams in the old-fashioned country style, where curing salt (and black pepper if you want) is rubbed on the outside of the hams.
I'm not exactly sure what you mean by "Also if we soak the ham in brine can we refreeze it to keep it for a couple months?"
If you mean to freeze the ham while it is still in the cure, then no, you can't do that. Freezing the hams while they are still curing will stop the curing process. So then when the hams are thawed out from this "state", they will be no good what so ever

Last Updated:  Thursday, August 19, 2010 11:21 AM

 

Our Store

Beef

Pork 

Deer

Home Page

Sitemap

Our Articles

 FAQ's

Links

Bookstore

View Shopping Cart

Special Sale

With Every Order of $100.00 or more we will include a set of our 5 Notebook Size Charts FREE! A $7.00 Value!

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 Click Here to Ask The Meatman A Question!
2checkout.com is the authorized retailer for Ask The Meatman.com and Jackson Frozen Food Locker
Copyright © 2001-2010, Jackson Frozen Food Locker™. All rights reserved