Southern Indiana Butcher Supply

Butcher Supplies

Band Saw Blades
Cutlery & Butcher's Tools
Sausage Casings
Sausage & Jerky Seasonings

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866-261-3529
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Butcher Supplies, Meat Processing Supplies, Sausage Making Supplies, Home Brewing Supplies, & BBQ Supplies

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Butcher Supplies
Meat Curing Supplies
Meat Cutting Supplies
Meat Grinders
Meat Handling Supplies
Meat Packing Supplies
Personal Safety
Sausage Making
Sausage Stuffers
BBQ & Culinary Supplies
BBQ Dry Rubs
BBQ Injections
BBQ Sauce
Grill Tools
Hot Sauce
Meat Marinades
Mustards






Approximate Cooking Times And Temperatures

For Hot Smoke Cooking Method

Type of Meat Smoker Temp Cooking Time Finished Internal Temp
Brisket (Sliced) 225 degrees 1.5 hours/pound 180 degrees
Brisket (Pulled) 225 degrees 1.5 hours/pound 195 degrees
Pork Butt (Sliced) 225 degrees 1.5 hours/pound 175 degrees
Pork Butt (Pulled) 225 degrees 1.5 hours/pound 190-205 degrees
Whole Chicken 250 degrees 4 hours 167 degrees
Chicken Thighs 250 degrees 1.5 hours 167 degrees
Chicken Quarters 250 degrees 3 hours 167 degrees
Whole Turkey 12# 240 degrees 6.5 hours 170 degrees
Turkey Leg 250 degrees 4 hours 165 degrees
Meat Loaf 250 -300 degrees 3 hours 160 degrees
Spare Ribs 225-240 degrees 6 hours 172 degrees
Baby Back Ribs 225-240 degrees 5 hours 168 degrees
Smoked Corn 225 degrees 1.5 – 2 hours N/A
Smoked Potatoes 225 Degrees 2 – 2.5 Hours N/A

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