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| | Barbecue Seasonings, Marinades, Dry Rubs & Cures These Seasonings work GREAT for fresh Deer Sausage too!
This seasoning is no longer sold in grocery stores. It is available only through meat processing plants.
We are now offering it to our customers in 8 oz. Bags. For ONLY
$9.97 -
[and as always] - Shipped FREE! | |
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| | Click Here to See ALL of the Seasonings We Carry! |
Spicecraft (formerly Witts) Shake-On SeasoningsThe ONLY Place on the Internet that offers Spicecraft Shake-On Seasonings! Click on any jar below to go to that seasonings web page where
you can read more about that seasoning and place your order. 
We are NOT JUST a Retail Home Butcher Supply Store!
We ACTUALLY Process Beefs, Hogs and Deer.
We Have Since 1949!
And we continue to do so today.
WE ONLY SELL PRODUCTS THAT WE USE!
(We use ALL of the products sold on this page at our Meat Processing Plant,
Jackson Frozen Food Locker!) You may want to check out other Home Butcher Supply Web stores
and see if they actually use the products that they sell in
"Their" Meat Processing Plant (that is, if they have one!). Find out more of what makes Ask The Meatman.com
a Unique Home Meat Processing Supplier,
and Why You Should Shop Here!! Thanks - You guys are INCREDIBLY FAST!! I wish everybody shipped as fast as you guys. I am an internet merchant myself, so I can appreciate what it takes to be efficient.
Thanks again,
Steve
Just wanted you to know I really liked your website. I thought I knew a lot about meat, but I learned a lot this evening! Great Website!
Marie in Ocala, Florida
Craig,
You are very welcome and THANKS A BUNCH for the VERY GOOD customer service. It's very much appreciated. More power to your business !
Dante
Mr. Craig Meyer,
Thank you for such prompt service. It was truly a wonderful surprised to receive our sausage seasoning today!
We're so pleased with your wonderful service, we've even shared your ordering information (invoice) with our friends.
You've got our business forever!
Sincerely,
Mr. and Mrs. Mike Ventling Click here for more testimonials! |
We have a FREE PDF article on Barbecuing Safety. To view it, just click here.
If you would rather download the FREE PDF "Barbecuing Safety" article and save it to your computer, just right click here., and choose "Save Target As" We also have a FREE PDF E-Cookbook of Barbecue Recipes.
To view it, just click here.
If you would rather download the FREE PDF "E-Cookbook of Barbecue Recipes" and save it to your computer, just right click here., and choose "Save Target As"  You will need Adobe Acrobat Reader to view this file.
If don't have it already on your computer,
you can download from the Adobe website by clicking here.
| We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! | We are now selling Our Own Bar-Be-Que Sauces.
We have Old Smokey, Carolina Style and Sweet Honey Bar-Be-Que Sauces.
Click Here! |  A C Legg Barbecue Seasoning and Rub (Blend #107) Use as a dry rub or sprinkle on cooked meat. 8 oz. bags.
WAS $14.97/Bag -NOW ONLY $9.97/Bag! Shipped FREE! via USPS Mail!
Ingredients: Salt, Sugar, Spices, Paprika, Monosodium Glutamate (3.12%), Onion Powder, Garlic Powder, Natural Hickory Smoke Flavor.
Click on the photo at left to see a larger image. This Seasoning contains MSG.
An Ideal dry rub for beef, pork, poultry, game meats or seafood. GREAT for barbecuing! A dry rub is used to hand rub all beef, pork, chicken, fish, or wild game that penetrates meat in a natural way to bring out the true flavor of barbecue. Meat can be rubbed and set aside in the cooler or refrigerator to allow the spices to act as a perfect marinate. AC Legg BBQ Seasoning and Rub will bring out the best in your barbecue! Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months. Ideal for beef, pork, poultry, game meats or seafood. Blends are formulated for use in vacuum tumblers or as a soak. Each makes 25-lbs. of juicy product and adds no fat. - Mix bags with 25-lbs. of meat.
- Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
Try mixing marinades for variety. - Works GREAT for Beef or Pork!
Purchase One Bag of AC Legg Barbecue Seasoning & Rub for $9.97 by Clicking the "Add To Cart" button below.
Stock up for Grill Season and SAVE EVEN MORE!!
Order 4 Bags of AC Legg Barbecue Seasoning & Rub for ONLY $29.97 - Shipped FREE!!
Save over $6.89 compared to the single bag price!
Purchase Four Bags of AC Legg Barbecue Seasoning & Rub for $29.97 by Clicking the "Add To Cart" button below.
Purchase 24 Bags (1 Case) of AC Legg Barbecue Seasoning & Rub for $119.99 by Clicking the "Add To Cart" button below. | |
|  AC Legg Mesquite Marinade (Blend #142)
NO MSG!!
10 Oz. Bag Correctly Seasons 25 Lbs. of Meat.
ONLY $17.97/Bag - NOW Shipped FREE! via USPS Mail!
Click on the photo at left to see a larger image.
Ingredients: Salt, Dextrose, Sodium Phosphates (15%), Sugar, Paprika, Ground Celery, Mesquite Smoke Flavoring, Onion Powder, Garlic Powder,
and less than 2% Sodium Aluminosilicate added to prevent caking.
Ideal for beef, pork, poultry, game meats or seafood. Blends are formulated for use in vacuum tumblers or as a soak.Dissolve 1 bag of seasoning in 5 cups of ice cold water depending on strength desired. Marinate under refrigeration in plastic or stainless steel containers for 1 to 24 hours. Legg's exclusive high-barrier, multi-wall packaging protects the seasoning's freshness and flavor for at least 12 months.
Try mixing marinades for variety. | Just click on the picture to the left to see a close-up of our 4 oz. bag of Ground Red Pepper.
4 oz. bag seasons 25 Lbs. of meat. (Of course, this varies greatly with your tolerance to "HEAT". Experiment to find the exact "Hotness" you enjoy the most!)
WAS $14.97 per Bag -
NOW ONLY $9.97 for 4 Oz. Bag! Shipped FREE by USPS Mail!! Use to add a "Spicy Hot" flavor to your Fresh Pork Sausages such as Bratwurst, Kielbasa, Cajun and regular Pork Sausage.
*This is GROUND Red Pepper - NOT Crushed Red Pepper.
Ground Red Pepper is better to use in Sausages than Crushed Red Peppers. Why?
The Ground Red Pepper will mix in the Sausage more thoroughly than Crushed Red Pepper.
You can add Crushed Red Pepper to your Sausage for Extra Flavor and Looks.* [Also great just to sprinkle on beef or pork steaks as they cook! Literally SPICE UP your cooking!] Purchase One 4 oz. Bag of Ground Red Pepper for $9.97 by Clicking the "Add To Cart" button below.
Stock Up and SAVE EVEN MORE!!
Purchase One 16 oz. (1 Lb.) Bag of Ground Red Pepper for ONLY $29.95 Shipped FREE!!
Save Almost $10.00 off the individual bag price!! Purchase One 16 oz. Bag of Ground Red Pepper for $29.95 by Clicking the "Add To Cart" button below. |  AC Legg Dry Smoke Flavor Seasoning (Blend #127)
This is a Powdered Hickory Smoke Flavoring
Ingredients: Dextrose, Natural Hickory Smoke Flavoring.
Click on the photo at left to see a larger image.
8 Oz. Bag will season 100 lbs. of meat. [1 oz. (2 tablespoons) will season 12½ lbs. of meat]
Add to water/seasoning mix to add a smoke flavor. No MSG When used in a ground product or pumped into a brined product the hickory flavor is dispersed through out the meat, not just on the surface. This allows you to have the option of smoking your product for added flavor or just cooking it and still getting the delicate smoke flavor of Pure Hickory!
There is NO mess or staining like you get when using liquid smoke. (The AC Legg Dry Smoke Flavor Seasoning has a tendency to cake and get hard. It is still good. Just tap the bag a few times on a hard surface to break it up.) (We DO NOT carry Liquid Smoke)
$14.97/Bag - Shipped FREE via USPS Mail Place your order for 1 - 8 oz. Bag of AC Legg Dry Smoke Flavor Seasoning for $14.97 by clicking the "Add To Cart" button below. | Stock Up and SAVE EVEN MORE!!
Purchase Two Bags of Smoke Flavored Dry Seasoning for ONLY $26.99!
Shipped FREE!!
Place your order for Two 8 oz. Bags of Smoke Flavored Seasoning for ONLY $23.99 by clicking the "Add To Cart" button below. | If you like your Smoke from the "REAL" Source,
we have 5 Lb. and 1½ Lb. Bags of Hickory Sawdust also! |  Witts Speed Cure #0404 with Nitrite with Color 0.25#
(Also Called Sodium Nitrite, InstaCure or Quick Cure) 4 oz. bag
Click on the photo at left to see a larger image.
NEW Lower Price for the Witts Speed Cure!! WAS $14.97. NOW ONLY $9.97 - shipped FREE via USPS Mail
From Newly Weds Foods (Formerly F.W. Witt Seasonings).
4 oz. Bag does 100 lbs. of meat. Must be used exactly as specified. 1 oz. per 25 lbs. of meat.Ingredients: Salt, Sodium Nitrite (6.25%), Dextrose, Red 3 (0.0018%) and less than 1% glycerine added to prevent caking
This is NOT a 4 oz. bag of pure sodium nitrite!
We do not carry pure sodium nitrite. The primary and most important reason that meat is cured is to prevent BOTULISM POISONING. In simpler terms, food poisoning. It is of extreme importance that any kinds of meat or sausage that will be cooked and smoked at low temperature MUST be cured. To trigger botulism poisoning, the requirements are quite simple - lack of oxygen, moisture, and temperatures in range of 40-140° F. When smoking meats, the heat and smoke eliminates the oxygen. The meats have moisture and are traditionally smoked and cooked in the low ranges of 90 to 160° F.
As you can see, these are ideal conditions for food poisoning if you don't use cures. To be used with Beef and Deer Jerky and any Smoked Sausage!
See our page on Beef and Deer Jerky on how to use this product when making beef or deer jerky.
See our page on Deer and Beef Sausage on how to use this product when making Deer or Beef Smoked Sausages.
[If you are planning on curing Pork Hams, Bacons, Shoulders or Jowls; you should
Purchase our Complete Sugar Cure Mix.]
Read more about How and Why to Use Sodium Nitrite by clicking here. This is NOT a 4 oz. bag of pure sodium nitrite! Purchase One - 4 oz. Bag of Sodium Nitrite for ONLY $9.97 by Clicking the "Add To Cart" Button Below. |
Purchase Four - 4 oz. Bags of Witts Speed Cure for ONLY $29.89
by Clicking the "Add To Cart" Button Below.
Shipped FREE!! Stock Up and SAVE EVEN MORE!!
(Sodium Nitrite will last over one year in the bag!)
Save $9.99 off the individual bag price!!
This is NOT pure sodium nitrite! [Four 4 oz. Bags of Sodium Nitrite will cure OVER 400 LBS. of Smoked Sausage or Jerky Meat!!] Purchase Four - 4 oz. Bags of Sodium Nitrite for ONLY $29.89 by Clicking the "Add To Cart" Button Below. |  Complete Sugar Cure
From Newly Weds Foods (Formerly F.W. Witt Seasonings).
ONLY $29.97/Bag - NOW Shipped FREE in the U.S. - WAS
$34.97
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).[This complete Sugar Cure is used ONLY to cure Pork Hams, Bacons, Shoulders and Jowls.
If you need curing salt for any type of Smoked Sausage, you should purchase our Sodium Nitrite.] Read more about How To Home Cure Hams and Bacons by clicking here! Place your order for One 5 lb. Bag of Complete Sugar Cure for $34.99 by Clicking the "Add To Cart" Button Below. Getting ready to smoke your Hams and Bacons?
Then you need the best there is!
Hickory Sawdust.
Order 5 Lbs. of Hickory Sawdust just like we use in our smokehouse today!
Click Here to read more information about our Hickory Sawdust we have for sale. (If you do not have a way to "naturally" smoke your Deer/Beef Sausage, you can add Liquid Smoke or a Dry Smoke Seasoning to your seasoning/water mix.)
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 | Encapsulated Citric Acid
3 oz. Bag Correctly Seasons 25 Lbs. of Meat - ONLY $14.97 -
Shipped FREE via USPS Mail | Add 3 oz. Citric Acid per 25 lbs. of Snack Stick Meat Mixture AFTER your final ground. Adds that "tangy" flavor to your Snack Sticks. (Do not run Citric through your grinder!) This is a must if you like the flavor of Slim Jims for your Snack Sticks®! This citric acid is coated with hydrogenated vegetable oil which will melt and release into the meat product at 135 degrees F.
Used to give certain products such as summer sausage and snack sticks their distinctive tang without going through a lengthy fermentation cycle.
Suggested usage for this purpose is 3 oz. for 25 lb. of meat. Encapsulated citric acid should be added near the end of the processing cycle as not to rupture the capsules during the mixing cycle. During processing the encapsulated citric acid is inactive until the temperature reaches 135 degrees F. and then the capsule is melted releasing the citric acid into the product.
Once released a decrease in pH is achieved resulting in the distinctive "tang" associated with reduced pH products. Purchase One 3 oz. Bag of Encapsulate Citric Acid for ONLY $14.97 by Clicking on the "Add To Cart" Button Below.
Stock Up and SAVE EVEN MORE!!
Purchase A 9 oz. Bag of Encapsulated Citric Acid for ONLY $24.99 by Clicking on the "Add To Cart" Button Below.
Save $15.05 off the individual bag price!!9 oz. Bag Correctly Seasons 75 Lbs. of Meat. Purchase One 9 oz. Bag of Encapsulate Citric Acid for ONLY $24.99 by Clicking on the "Add To Cart" Button Below.
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 Potassium Sorbate
6 Oz. Bag. Mix with 1 gallon of water as mold inhibitor.
Then lightly spray this mixture on jerky that you have just dried or smoked.
Click on the photo at left to see a larger image.
ONLY $14.97/Bag - NOW Shipped FREE! via USPS Mail!
Purchase One 6 oz. Bag of Potassium Sorbate for ONLY $14.97 by clicking on the "Add To Cart" Button Below.
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We Offer A 100% Money Back Guarantee on EVERYTHING We Sell! | *NO MINIMUM ORDER!*
[You may have noticed most other websites selling butcher shop supplies have either a minimum dollar order (such as $26.90) or add a handling charge (such as $14.97) for orders under a minimum amount. NOT HERE! We feel our customers should be able to just purchase 1 item without being hit with outrageous add-on costs.]
| We will still gladly accept your orders by regular Postal mail with payment in advance by Money Order or Personal Check (Sorry, we can no longer accept credit card orders by email, regular mail or phone. We will gladly accept your credit card order on this website 24 hours a day!) Click here to print out our Mail-In Order Form.  ALL Mail-In Orders now receive a 5% Discount!
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How To Use Marinades Guide- a marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks.
- a flavoring marinade is used with tender beef cuts for a short time - 15 minutes to 2 hours.
- A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt.
- A tenderizing marinade contains a food acid or a tenderizing enzyme.
- Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.
- Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
- Less tender steaks should be marinated at least 6 hours, by no more than 24 hours. Longer than 24 hours will result in a mushy texture.
- Tenderizing marinades penetrate about ¼ inch into the meat.
- Marinate in a food-safe plastic bag or a non-reactive glass or stainless steel container.
- Turn steaks or stir beef strips occasionally to allow even exposure to to the marinade.
- Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef.
- ALWAYS marinate in the refrigerator. NEVER at room temperature.
- If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.
- NEVER save and reuse a marinade.
Which Cuts to Choose?Tender beef cuts can be marinated for only 15 minutes or up to 2 hours to add flavor. These include: Porterhouse/T-Bone steaks, top loin steaks , tenderloin steaks (filet mignon), ribeye steaks, rib steaks, top sirloin steaks, chuck eye steaks and chuck top blade steaks.
Less tender cuts should be marinated for at least 6 hours or as long as overnight in a mixture containing a food acid or tenderizing enzyme. These include:
Flank steaks, skirt steak, sirloin tip steak, round steaks and chuck shoulder steaks. | Our Stores' Ordering Page.
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| Last Updated:
Saturday, July 16, 2016 12:20 PM |
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