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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755
Craig Meyer/Owner
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Fresh Sausage Seasonings - AC Legg

Fresh Sausage Seasonings - AC Legg

Smoked Snack Stick Kits - AC Legg - Ask The Meatman.com

Smoked Sausage Kits - Witts - From Ask The Meatman.com

Fresh Sausage Kits -  AC Legg - From Ask The Meatman.com

Fresh Sausage Kits - Witts - From Ask The Meatman.com

Casings - Natural Hog - From Ask The Meatman.com

Casings - Natural - Sheep - From Ask The Meatman.com

Casings - Fibrous - Clear - From Ask The Meatman.com

Casings - Fibrous - Mahogany - Printed - From Ask The Meatman.com

Casings - Collagen - Snack Sticks - From Ask The Meatman.com

Casings - Collagen - Middles - From Ask The Meatman.com

Jerky Seasoning - AC Legg - From Ask The Meatman.com

Jerky Seasoning - Ask The Meatman's Own - From Ask The Meatman.com

Smoked Deer Sausage Seasoning - Witts - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - Traditional - From Ask The Meatman.com

Snack Stick Seasoning - AC Legg - BBQ - From Ask The Meatman.com

Cutlery - Knives - 5 Inch Boning Knife - From Ask The Meatman.com

Cutlery - 6 Inch Skinning Knife - From Ask The Meatman.com

Cutlery - Knives - 8 Inch Breaking Knife - From Ask The Meatman.com

Cutlery - Knives - 3.25 Inch Paring Knives - From Ask The Meatman.com

Cutlery - Cut Resistant Gloves - From Ask The Meatman.com

Cutlery - Knife Steel - Dexter-Russell - From Ask The Meatman.com

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Cutlery - Meat Hand Saw - 25 Inch - From Ask The Meatman.com

Cutlery - Meat Hand Saw - 12 Inch - From Ask The Meatman.com

Cutlery - Sharpening Stone - From Ask The Meatman.com

Cutlery - Knife Rack - Magnetic - From Ask The Meatman.com

Miscellaneous - Bacon Hangers - From Ask The Meatman

Miscellaneous - Butcher Twine - From Ask The Meatman

Miscellaneous - Deli Steak Sheets - From Ask The Meatman

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Miscellaneous - Gummed Tape Rolls - From Ask The Meatman.

Miscellaneous - Hickory Sawdust - From Ask The Meatman

Miscellaneous - Meat Thermometer -  From Ask The Meatman

Miscellaneous - Potassium Sorbate - From Ask The Meatman

Miscellaneous - Meat Smoking and Smokehouse Design Book - From Ask The Meatman

Miscellaneous - Sodium Nitrite (Speed Cure) - From Ask The Meatman

Miscellaneous - Sugar Cure - From Ask The Meatman

BBQ Sauces - Ask The Meatman's Own - From Ask The Meatman 

BBQ Seasonings & Rubs - AC Legg - From Ask The Meatman 

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High Temperature Cheese's - From Ask The Meatman.com 

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How To Sugar Cure & Hickory Smoke Bacons At Home

Meat Smoking and Smokehouse Design Book for ONLY $24.97 -
 Shipped FREE in the U.S.!  308 Pages Long

Fresh Pork Bellies - The Raw Product

Curing Ingredients

Applying The Sugar Cure

Curing Time

Preparing The Cured Bellies For Smoking

Bacon Hangers

Bacon Smoking Process

"Homemade" Smokehouse

After Smoking Instructions

Complete Directions on How to Cure and Smoke
 Your Own Bacon at Home.

Also includes links to all the ingredients needed for home curing/smoking.

Hams are cured similar to bacons.  They first must be pumped with a brine solution.
To make the brine solution, add 1.75 lbs. of Sugar Cure to one gallon of ice cold water.
Then pump the ham to a 10% ratio.
Example:  If the raw ham weighs 20 lbs., you would pump 2 lbs. of the brine solution into the ham with an injector
 (similar to a hypodermic needle - you can usually find these needles at hardware or farm stores).  So they ham would weigh 22 lbs. and now be ready to put in the cooler/frig to cure.

Looking to buy some delicious Country Hams instead of curing and smoking your own hams?  Then check out Johnson County Hams by clicking the picture below!

Johnston County Hams – World Famous Country Hams

When Curing of bacon depends upon natural conditions for refrigeration, pork bellies should be placed in cure during December through February.

The risk of spoilage is greater during the warmer seasons of fall and spring.  We HIGHLY recommend using some type of electrical refrigeration for curing your bacons at home.

Fresh Pork Bellies - The Raw Product

To successfully home cure bacon, begin with fresh bellies that have been chilled to about 42 degrees F within 24 to 30 hours after slaughter.

 If the fresh bellies are purchased from a commercial source, they have been properly chilled. If the source is farm slaughter, take care to chill them rapidly.

Do not stack warm bellies during the chilling process.

Trim the bellies to desired shape and apply cure within 48 hours after slaughter.

Bellies prepared from skinned carcasses may be cured successfully in the same manner as those from scalded carcasses - but the skinned bellies will shrink more during the curing and smoking process.

Curing Ingredients

Salt is the primary ingredient. Sugar is added to offset some of the salt's harshness. Here at our Meat Processing Plant, we use Newly Weds Foods Complete Sugar Cure to cure our bacon.

We sell the Complete Sugar Cure in 5 Lb. bags. This is enough to cure approximately 75 Lbs. of pork bellies.

Newly Foods Sugar Cure -  5 lb. Bag - Click on Photo to enlargeComplete Sugar Cure

From Newly Weds Foods  (Formerly F.W. Witt Seasonings).
WAS $34.99/Bag - Now ONLY $24.97 - NOW Shipped FREE in the U.S. via USPS Priority Mail!
5 lb. Bag will dry cure 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 (Often called Quick Cure, InstaCure or Speed Cure).

Place your order for One 5 lb. Bag of Complete Sugar Cure for $24.97
by Clicking the "Add To Cart" Button Below.
Shipped FREE!


You can always remove this item from your shopping cart later

Applying the Complete Sugar Cure

Apply the Sugar Cure at rate of 1 ounce per pound fresh belly.

 If you cannot weigh the ingredients and bellies, you can put the Sugar Cure on by sprinkling the skin side and by rubbing the sides and inside well with the cure.

 Hold the belly on edge and tap gently on table to remove excess cure.

 The amount applied will equal about 1 ounce per pound.

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 fantastically.

Allow the bellies to cure for 10 days.

Preparing the Cured Bellies for Smoking

Remove the bellies from the refrigerator and soak the bellies in cold water for 1 hour.

Then place the bellies in very warm water and soak for another hour.

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.

Bacon Hangers

"Stick" the bellies on bacon hangers to hang them in the smokehouse.

We use Stainless Steel, 8 Prong Bacon Hangers.

We also have them available for purchase in packs of 4 (for only $44.95) and 12 (for only $99.96)!

These are commercial grade stainless steel hangers.  If you are planning on smoking your own bacons, or any other kind of meats, these are the perfect solution for placing your product in the smokehouse!Purchase 2 Bacon Hangers for Only $29.99

Shipped FREE by USPS Priority Mail!  Average shipping time is ONLY
2 - 3 days anywhere in the U.S.

Purchase 2 Bacon Hangers for $29.99 by clicking the "Add To Cart" button below


You can always remove this item from your shopping cart later

Bacon Smoking Process

We start by hanging the bellies in the smokehouse with the air temperature set at 125 degrees, damper completely open for maximum airflow for drying and no smoke yet.  (The meat will not take smoke until the surface is dry. If the meat is smoked when still damp, the smoke will be smudgy and the meat will not taste as good.)

We keep this routine for the first 2 hours.

After this, we raise the air temperature to 140 degrees, close the damper on the smokehouse to ½ closed, and add Hickory Sawdust to begin the smoking. (The bacons should be dry enough now to start the smoking.)

We keep this routine for the next 2 hours.

Next, we raise the air temperature to 150 degrees, keep the damper at
½ closed, and continue smoking.

We keep this routine for the next 2 hours.

The bacons have been in the smokehouse for 6 hours now.  Our next step is to raise the smokehouse air temperature to 160 to 165 degrees, close the damper to ¾ close and keep applying the Hickory Smoke until the internal temperature of the bacons reach 138 degrees.

Purchase a 5 lb. Bag of Pure Hickory Sawdust for only $18.00 - Shipped FREE! Hickory Sawdust in 1½ Lb. Bags for
 WAS $14.99 - Now ONLY $11.97! Shipped FREE!


This is the same hickory sawdust that we use in all of our smoking of pork hams, bacons, and shoulders .

Use the sawdust that the professionals use!

Hickory sawdust will give a truly wonderful color and flavor
 to your smoked and barbecued meats!
 You can purchase 5 lbs of Hickory Sawdust for only $22.97 also. Click Here.

Hickory Sawdust in 1½ Lb. Bags  for ONLY $11.97 - shipped FREE!!
To place your order, just click on the "Add To Cart" button below


You can always remove this item from your shopping cart later

"Homemade" Smokehouse

We have Hickory Sawdust available for sale in 5 Lb. Bags.  Click this link to view or Hickory Sawdust ordering page.

A smokehouse may be constructed using three pieces of tempered masonite, stove pipe, a 30-gallon drum and frame lumber.

The outside dimensions are about 2 feet wide, 4 feet deep and 8 feet tall. This will smoke the bacons and jowls from five hogs.

Smoke from burning Hickory Sawdust in the drum is vented into a lower corner of the smokehouse, then vented out the opposite corner near the top of a flue.

The drum should lay on a metal base with about 2 feet of 3- or 4-inch vent pipe to the smokehouse. Air vents should be made in the drum on the side opposite the vent pipe and about one-fourth the distance up from the bottom. Cut a hole in the top to allow filling with Hickory Sawdust.

Start the smoke generator by putting crumpled paper in the lower vents, piling sawdust on the paper and lighting the paper. Leave enough room for air to get in as the Hickory Sawdust burns. The sawdust should smolder and give off smoke. If it flames, dampen the sawdust with water.

You can purchase a high quality smokehouse made for home use from the Sausage Maker.com. Click here to check out their Home Smokers available in Galvanized Tin and Stainless Steel.

After Smoking Instructions

Bacon cured and smoked in this fashion is perishable and needs to be frozen or stored in a refrigerator until eaten.

 Remove the rind if it is not removed during slaughter, slice, wrap in freezer paper and freeze.

The sliced bacon will retain its quality 2 to 3 months in freezer storage.

 If more bacon was cured than the family will eat in two to three months, wrap and freeze in chunks.

 Bacon will keep its fresh flavor longer during freezer storage if it is not sliced.

Notebook Size Meat Charts

  • Be prepared and knowledgeable the next time you're at    
    the Grocery Store Meat Department!

  • A Handy Tool for Deciding How to Cook the Different Pork Cuts!

  • These Charts Are A Handy Pork Cutting Reference Chart.

  •     A Great Visual Aid to Cutting Pork!   

Purchase A Set of 5 Notebook Size Meat Charts For ONLY $7.00 by Clicking the "Add To Cart" Button Below.
Shipped FREE!


You can always remove this item from your shopping cart later

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Last Updated:  Monday, March 31, 2014 02:22 PM

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