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Ask The Meatman™
"THE Place To Purchase The Products YOU Need For Processing Beef, Pork and Deer At Home AND Learn How the Professionals Do It!
We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer. We Have Since 1949!"

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Beef Cutting
Chart Poster

Pork Cutting
Chart Poster

OLD TIME BUTCHER
SHOP Pork Poster

OLD TIME BUTCHER
SHOP Beef Poster

Notebook Size
Meat Charts
[Now Includes
The 4 Page Article
"How To Stretch
Your Pork Dollar"
FREE!!

Meat Processing
Video's
Beef Processing
Pork Processing
AND NOW AVAILABLE!
Deer Processing

Forschner-Victorinox
5 Inch Boning Knife
And
Forschner-Victorinox
8 Inch Breaking Knife

Smoked Beef Bones
For Your Dog

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
1. Meat & Venison
Marinade
2. Prime Steak And
Beefburger
3. Old Fashioned BBQ
4. Chophouse Roast
Pork
5.Southwest Chipotle
6. Rotisserie Oven
Roast
7. Honey Sweet Dijon
8. Hickory Sweet
Smokehouse

Witts Fresh
Sausage Seasonings
1. #1504 Pork
Seasoning Seasoning
2. #102 Pork
Sausage Seasoning -
No MSG
3. #110 Southern
Style Pork
Sausage Seasoning
4. Cajun Style
Sausage Seasoning

AC Legg Fresh
Sausage Seasonings
1. Pork Sausage #10
Seasoning
2. Hot Pork Sausage
Seasoning
3. Bratwurst
Seasoning
4. Maple Flavored
Breakfast Sausage
Seasoning
5. Mild Italian
Sausage Seasoning
6. Cajun Seasoning
7. Polish Sausage
(Kielbasa) Seasoning
8. Bologna/
Frankfurter
Seasoning

Marinades, Rub
And Cures
1. AC Legg BBQ
Seasoning & Rub
2. Witts Complete
BBQ Marinade
3. AC Legg
Grill Marinade
4. AC Legg
Mesquite Marinade
5. AC Legg
Caribbean Marinade
6. AC Legg
Honey Mustard
Marinade
7. AC Legg
Dry Smoke
Seasoning
8.Ground Red
(Cayenne) Pepper
9. Sodium Nitrite
10. Encapsulated
Citric Acid
11. Sugar Cure

Sausage Making Kits

Beef and Deer
Jerky Seasonings
Traditional
Cajun
Black Pepper
BBQ
Mesquite
Smokin' Hot
Flamin' Hot
Teriyaki
Hot Teriyaki

Cut Resistant Gloves

Knife Steel

Mundial Magnetic
Knife Holder

100% Natural
Hickory Sawdust

Butcher Aprons

Deluxe Meat
Information Kit

The Guide To
Identifying Meat Cuts
Booklet

Beef Suet For
Bird Feed

Thermometers

Meat Handsaws

Super-LOXOL
Freezer Paper

Stainless Steel
Bacon Hangers
Brisket Hangers
Jerky Hangers

Deer Information
Kit

Ordering Questions

Ordering Guide
& FAQ's

Ask The Meatman™
Website is Owned
and Operated By:

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

Plant Manager
And Webmaster:
Craig Meyer

Book Store: Curing & Smoking

Book: Canning, Freezing, Curing and Smoking of Meat, Fish and Game

The Canning, Freezing, Curing & Smoking of Meat, Fish & Game
This new book describes the best ways of processing Meat, Fish and Game with emphasis on Canning, Freezing, Curing and Smoking in the home... at the camp...anywhere! A "How-To" book. Practical -- with an outline of easy-to-follow procedures and approved shortcuts. Economical in its outlook. Your initial investment is minimal. Only the necessary equipment is used and is mostly reusable. Why spend twice as much when you can do it yourself for half the price and enjoy it more?

Cold Smoking and Salt Curing Meat, Fish,& Game
With this book, A. D. Livingston combines a lifetime of Southern culinary knowledge with his own love of authentic home smoking and curing techniques. He teaches how to prepare smoked and salted hams, fish, jerky, and game - adapting today's materials to yesterday's traditional methods. As the author writes, "you can smoke a better fish than you can buy, and you can cure a better ham without the use of any chemicals except ordinary salt and good hardwood smoke." This book shows you how, and includes complete instructions for: preparing salted, dried fish; preparing planked fish, or gravlax; building a modern walk-in smokehouse; constructing small-scale barbecue smokers; choosing woods and fuels for smoking; and salt-curing country ham and other meats, together with over 50 recipes such as Country Ham with Redeye Gravy, Canadian Bacon, Scandinavian Salt Fish, Venison Jerky, and many others.

Book: Build a Smokehouse

Build A Smokehouse
If you plan to build your own smokehouse you need this booklet! It gives a brief overview of what smoking is, how a smokehouse works, and exacting plans for building a hot smoke pit, a barrel smoker, a box smoker, and a full sized smokehouse with concrete floor. The construction diagrams are easy to follow, and this small booklet even has a great marinade recipe.

Our Other Book Stores

Cooking Tips & Secrets Books	Sausage Books
Deer Processing and Cooking #1 Books and Videos	Deer Processing and Cooking #2 Books and Videos
Deer Hide Tanning Books	Butchering and Raising Hogs & Beefs Books
Smoke Cooking Books	Cooking Tips and Secrets #2 Books
Magazines #1	Magazines #2
Low Carb Books
Don't forget to order your Notebook Size Meat Cutting Charts to use as a handy reference guide to ALL the beef and pork cuts available! This chart is extremely useful if you cut your own beef or hog or just want to know what options you have at the Butcher Shop or Grocery Store Meat Department! Purchase A Set of 5 Notebook Size Meat Charts for PLUS the FREE "How To Stretch Your Pork Dollar" For ONLY $5.83 - shipped FREE! You can always remove this item from your shopping cart later *We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!*
Last Updated: Thursday, July 08, 2004 01:15 AM

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