Anyone who is into sausage making, or cured meats, or just appreciates a deal. Currently most grocery chains (zehrs, metro, super store) are having pork shoulders and legs on sale.
cheers
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Anyone who is into sausage making, or cured meats, or just appreciates a deal. Currently most grocery chains (zehrs, metro, super store) are having pork shoulders and legs on sale.
cheers
Just double check that they were not previously frozen.Quote:
Originally Posted by Birdbuff
If they are kept cold when thawed they can be re-frozen, they may lose texture and taste but are not unsafe if kept below 4C.Quote:
Originally Posted by finsfurfeathers
safe yes just not good for dry cure products. Got a leg on the table right now making some summer saugsage and ground prok.Quote:
Originally Posted by Fox
We may try this recipe …looks pretty good!
https://m.youtube.com/watch?v=t_B42RmSmpg
Thanks for the heads up, I just ground up a couple shoulder roasts I had in the freezer to use for breakfast patties, meatballs and pepperettes. Can't beat the price, $22 produced 14lb ground.
We are going to make goat pepperettes this year, the fat going in will be from our veal, all self slaughter. The meat and fat are frozen now, no chance to do it when I processed everything but we have never had a negative experience with making any sausage after the meat was frozen.Quote:
Originally Posted by finsfurfeathers
What have you noticed? Does the meat dry out more? Powder type texture?
For me just doesn't cure as well and predictably. For dry cure like my meat straight from the whole seller done same day.Quote:
Originally Posted by Fox
Sounds good - When I was dating my wife her mother - who was from Polish extraction - make her own sausage - man it was really good - it was something to look forward to around Christmas time - although she had 4 daughters none ever learned how to make the stuff - she eventually died and now no one knows how she made it - I tried several times to make some using different ingredients but can't get it right - all I know is she used pork butts for the meat - I remember her using the top of a broken bottle to stuff the casing - and all the seasoning was homemade - if someone doesn't make an effort to keep some of these old recipes they get lost -
I always froze my venison cut in cubes,give it to the butcher frozen,who then thaws it,adds pork,spices,makes sausage and smokes it.
Then i dry the sausage in the garage,and when dry enough(whatever is left after my handouts to Family and friends)the rest goes into the freezer.
Take out when and how many i need,let it thaw and dry-and it is almost as "new".