Ask The Meatman We Have A New Website - Ask The Meatcutter.com!
There Are Many Advantages To Shopping On The New Website: •You Can Pay with Your Amazon Account. •You Can Pay with ApplePay on your iPhone.
•You Can Still Pay with PayPal and all the Standard Debit/Credit Cards. •You Can Set Up An Account Where You Can: •Save your
Shipping and Payment Information for a Quicker Checkout; •Have a Dedicated Webpage with Constantly Updated Tracking Status of Your Order; •Re-Order Previously Ordered Products Fast and Easy; and
•Save Products to Your Favorites List. The New Website Also has Product Reviews and Advanced Search and Navigation. Shopping on the New Website's Mobile and Tablet Version is Easier and GREATLY
Improved! So if you want to place an order on your Mobile Device please go to
Ask The Meatcutter.
You can still
continue shopping
here as always.
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!
FREE SHIPPING ON EVERY ORDER IN THE UNITED STATES - NO MINIMUM ORDER - NO END DATE
Packaged in 2½
lb.
and 5 lb.
Bags. Purchase 5 lbs. or 10 lbs. and SAVE! One 2½
lb. Bag -
$26.97. One 5
lb.
Bag - $47.97.
Two 5
lb.
Bags (10 lbs. Total) - $80.00 You Can Also Purchase One 2½
lb. Bag of the Cheddar and One 2½
lb. Bag of the Pepper Jack for $47.97 by
either Placing Your Order Online at the Bottom of the Page OR
Phoning In Your Order To Heather at 573-837-7651 between 9 a.m.
to 4 p.m (Pacific Standard Time) Monday Thru Friday!
And AS ALWAYS 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 One 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 an Oxygen Absorber
and Desiccant in the 2½
lb. Bag) to preserve freshness. We then ship the High
Temperature Cheese in an Thermal Insulated package with an ice
brix or two for further protection. And we ship by USPS Priority
Mail so your Hi Temp Cheese will usually arrive within 2 to 3
days of placing your order.
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.
2½ Lbs. of High Temperature Cheddar Cheese. Click on the photographs to enlarge.
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.
If you
place an order for:
Two2½ Lb.
Bags of High Temperature Cheddar Cheese
you will receive One 5 lb. Bag.
Three 2½ Lb.
Bags of High Temperature Cheddar Cheese you will
receive one 5 lb. Bag and One 2½ Lb.
Bag
Four 2½ Lb.
Bags of High Temperature Cheddar Cheese you will
receive Two 5 lb. Bags
2½ Lbs.
of High Temperature Pepper Jack
Cheese.
Click on the photographs to enlarge.
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
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.
The Pepper Jack Cheese is NOT "Very
Hot". If you really want to
add the HEAT use diced Jalapenos - (fresh or
jarred) or dried Jalapeno
Flakes Use 1 lb. of diced (fresh or jarred)
Jalapenos to 10 lbs. of meat. For Our
Dried Jalapeno Flakes use One 3 oz. Bag for
every 25 lbs. of meat.
You
can purchase One 2½
lb. Bag of
Cheddar and
One 2½
lb. Bag of Pepper Jack for $47.97
You
can order a 10 lb. mixture of our 2 Hi Temp Cheese's or
10 lbs. of either of the cheese varieties for ONLY $80.00
Please make sure you type in the box in the shopping cart if you
want:
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 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.
[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 $3.00/lb to make Deer Sausage, $6.00/lb. to make Deer Snack Sticks, and $15.00/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 $19.97 TODAY by clicking on the "Add To Cart" button below.
As ALWAYS - Shipped FREE in the U.S.!
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)
