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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 At Our Meat Processing Plant - So YOU Only Buy the BEST Products!

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To place your order by telephone call : 573-837-7651

The Ask The Meatman™
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Jackson Frozen Food Locker
400 South High St.,
Jackson, MO  63755

Jackson Frozen Food Locker - This Is Ask The Meatman's Meat Processing Plant In Jackson, MO.  In Business Since 1949.

Craig Meyer/Owner
is the MEATMAN!

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Customer Reviews

High Temperature Cheese
From Jim's Cheese

 

These High Temperature Cheese's are perfect for all Smoked Beef/Deer Sausages,  Snack Sticks and Bratwurst! Also GREAT in burgers.
Available in Cheddar, Pepper Jack and Habanero!

Packaged in 2½ lb. Bags.  Purchase 5 lbs. or 10 lbs. and SAVE!
One 2½ lb. Bag - $24.97. Two 2½ lb. Bags - $39.98. Four 2½ lb. Bags - $64.96
And Shipped FREE in the U.S.!
These High Temperature Cheese's are perfect for adding that "Special Touch" to your Smoked Beef/Deer Sausage, Snack Sticks, Bratwurst or Burgers.

High temperature cheese is specially made so that it will not melt when cooked under

      normal smokehouse and cooking temperatures (up to 400 F.).

High Temperature cheese allow you to put cheese in your meat products and the cheese

      will maintain is shape, and will not melt like ordinary cheese when cooking. 

 High Temperature cheese maintains its shape (approximately ¼ inch cubes)

      and allows you to have chunks of cheese in your final product.

      • We Recommend a Ratio of 1 lb. of Hi Temp Cheese to 10 lbs. of Sausage/Burger Meat.
    
 • So each of our 2½ lb. Bags of High Temperature Cheese should be mixed with 25 lbs. of Sausage/Burger Meat.

      • Add the 2½ Lbs. of High Temperature Cheese per 25 lbs. of meat after the last grind.
    
 • DO NOT grind the cheese through your grinder when preparing your sausage!

      • High Temperature Cheese will last up to 2 to 3 months in your refrigerator or up to 6 months frozen.

      • Store your High Temperature Cheese in your refrigerator as soon as possible upon receipt

     NOTE: If you freeze the cheese do not thaw and then re-freeze again. If frozen, allow to defrost 24 hours in frig before using

We package the Hi Temp Cheese in a HEAVY 3 ml. thick vacuum bag along with Oxygen Absorbers to preserve freshness. We then ship the High Temperature Cheese in an insulated package with ice for further protection.
And we ship by USPS Priority Mail so your Hi Temp Cheese we normally arrive within 2 to 3 days. (We may use UPS Ground for shipping large orders of 20 lbs. or more of cheese).

When you are ready to use your High Temperature Cheese, remove the bag from the refrigerator and open the package. Then let it set 5 to 10 minutes at room temperature. This will allow the cheese to break apart back into the ¼" cubes.

 

Cheddar Cheese - High Temperature

 

2½ Lbs. of High Temperature Cheddar Cheese.
Click on the photograph to enlarge.

 

Ingredients:  Pasteurized Processed Cheddar Cheese (Cheddar Cheese (Cultured Milk, Salt, Enzymes), Water, Cream, Sodium Phosphates, Salt, Vegetable Color, Enzymes), Powdered Cellulose (To Prevent Caking), Potassium Sorbate and Natamycin (Preservatives)

 

UPC:  721762841853

 

 

Just click on the picture to enlarge. 2.5 lb. vacuum bag of high temperature cheddar cheese.  Perfect for smoked sausages, snack sticks and bratwurst.

Click on the photograph to enlarge.

Hi Temp Cheddar Cheese along side slice of Smoked Deer Sausage with Cheddar Cheese inside.

 The Photo above is the High Temperature Cheddar Cheese along with Slices of Ready-To-Eat Smoked Deer Sausage with Cheddar Cheese.  Click on the photograph to enlarge.

 

 

 

Jim's Cheese High Temperature Cheddar Cheese

Click on the photograph to enlarge.

 


To "Mix and Match" on the different varieties of cheese for the Special 2 or 4 Bag price please place your order by phone.  This way for example you could order 1 Bag of Cheddar and
1 Bag of Pepper Jack for $39.98 instead of the regular price of $49.94.  Place your phone order Monday thru Friday between 9 a.m. and 4 p.m. CST at 573-837-7651 and Heather will take your cheese order.

Pepper Jack Cheese - High Temperature

 

 2½ Lbs. of High Temperature Pepper Jack Cheese.

Click on the photograph to enlarge.

 

The Pepper Jack Cheese is NOT "Very Hot". 
If you really want to add the HEAT use diced Jalapenos - fresh or jarred. Use 1 lb. of diced Jalapenos to 10 lbs. of meat -
the same ratio as the hi temp cheese.

Ingredients:  Pasteurized Processed Cheese (Cultured Milk, Water, Skim Milk, Whey, Jalapeno Peppers, Red Bell Peppers, Cream, Salt, Sorbic Acid (A Preservative), Natural Flavor, Enzymes), Powdered Cellulose (To Prevent Caking), Potassium Sorbate And Natamycin (Preservatives).

 

UPC:  721762841860

 

 

Just click on the picture to enlarge. 2.5 lb. vacuum bag of high temperature pepper jack cheese.  Perfect for smoked sausages, snack sticks and bratwurst.

Click on the photograph to enlarge.

 

Hi Temp Pepper Jack Cheese from Jim's Cheese

 

 

 

 

 

 The Photo above is the High Temperature Pepper Jack Cheese along with slices of Ready-To-Eat Smoked Deer Sausage with Pepper Jack Cheese. Click on the photograph to enlarge.

 

 

 

 

Jim's Cheese  High Temperature Pepper Jack Cheese

Click on the photograph to enlarge.

 


We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!  Have questions about ordering from Ask The Meatman?   Read our Ordering Guide by clicking here!
Pepper Jack Cheese - High Temperature

 2½ Lbs. of High Temperature Habanero Cheese.
Click on the photograph to enlarge

The Habanero Cheese is NOT "Super Hot".  It is hotter/spicier than
the Pepper Jack Cheese but not much.  So don't expect the Habanero Cheese to "Set You On Fire"!
If you really want to add the HEAT use diced Jalapenos - fresh or jarred. Use 1 lb. of diced Jalapenos to 10 lbs. of meat -
the same ratio as the hi temp cheese.


Ingredients:  Pasteurized Processed Habanero Pepper Style Cheese (Cultured Milk, Water, Cream, Sodium Phosphates, Habanero Peppers, Jalapeno Peppers, Salt, Skim Milk, Titanium Dioxide, Enzymes), Powdered Cellulose (To Prevent Caking), Potassium Sorbate and Natamycin (Preservatives)

UPC:  721762841877

2.5 lb. Bag of High Temperature Habanero Cheese
Click on the photograph to enlarge.
 Hi Temp Pepper Jack Cheese from Jim's Cheese




The Photo above is the High Temperature Habanero Cheese along with slices of Ready-To-Eat Smoked Deer Sausage with Habanero Cheese.  Click on the photograph to enlarge.





Jim's Cheese High Temperature Habanero Cheese
Click on the photograph to enlarge.




Click here to learn how we make our Smoked Deer Sausage and Smoked Beef Sausage here at our Meat Processing Plant.
We Now have video clips of Stuffing Sausage and Mixing Deer Sausage Seasoning. 
You can use these Sausage Making Instructions at home too!

Do you have a bunch of deer still setting in your freezer? Is it going to waste?


Then turn that deer meat into delicious deer sausage with our Deer Sausage Kit!
It includes our fantastic Witts Deer Sausage Seasoning, Fibrous Casings and Complete Instructions for 25 lbs., 50 lbs. or 100 lbs. of meat. 

Or turn that deer meat into delicious deer snack sticks with our Deer Snack Stick Kit!
It includes our fantastic AC Legg Snack Stick Seasoning, Collagen Casings and Complete Instructions for 25 lbs., 50 lbs. or 100 lbs. of meat. 

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

View Video Clip from Our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD

[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky.  It is exactly the same process!  Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]
Watch a 5 minute clip from the DVD below by clicking on the arrow play button!
[The actual DVD picture will be much clearer]

This DVD is 1 HOUR & 26 minutes LONG!

This DVD+ Format and will play on most DVD Players!  Recorded on February 20, 2006.

This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Sticks.

Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse.  We charge $2.33/lb to make Deer Sausage, $7.00/lb. to make Deer Snack Sticks, and $12.00/lb to make Deer Jerky!  With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!

This will be an excellent value year after year!

 Order Your Ask The Meatman How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™  for ONLY $24.97 TODAY by clicking on the "Add To Cart" button below.  As ALWAYS - Shipped FREE in the U.S.!ont>

 


 

Craig, I have ordered from you for about 4 years now. But it is time to expand my horizons. I started making Deer Summer Sausage on a Brinkman Smoker, years ago and now how advanced to a 1949 International Refrigerator (all metal) that my Dad and I have converted to a smoker. I have added Snack Sticks two years ago to my menu, and all I have to say so far is KUDOS to you and your website. Your products are as advertised, your instructions are awesome, and your prices can't be beat.
Now enough flattery, LOL.
I have two questions for you?
Today I ordered the Bratwurst Sausage Kit, and also the Bologna Seasoning. I ordered the Seasoning over Lunch Hour, and before I got back to work, I had confirmation that the order was received, packaged, and ready to ship. (fast)



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