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Im planing on doing venison with pork sausages in 3 weeks.
Venison is frozen.
Pork is on sale this week not sure if it will be on sale when I'm ready to make sausages.
Can i freeze the pork then though everything and make the sausages.
Thanks for the info.
Peter
Yup...pork is good for about 6 months in the freezer before it starts to degrade in taste quality (because fat doesn't freeze and turns rancid).
Peter so long as you keep all your meat as cold as possible while making your sausage it's not an issue. When I get sausages made the meat is always frozen before the butcher gets it.
Cheers
Thank you
Quote:
Originally Posted by smitty55
Thank you
Quote:
Originally Posted by MikePal
If your meat is vacuum packed, it doesn't go rancid and is good for about 2 years. It's the air oxidizing the fat that makes it rancid. The same goes for fish.Quote:
Originally Posted by MikePal
Don't completely thaw your meat, it grinds better when it's very cold or partially frozen. I have both cut up frozen venison for sausages and 24 lbs of ground pork (left from 2 pork legs) vacuum packed in pre-weighed lots for making sausage in the future. I already made 10 lbs of breakfast sausages from the 2 legs, smoke the leg bones for soup and the rind for dog treats. My GSD loves the smoked rinds.
Roe+
Most grocery stores with a butcher will give you the pork fat for free. When I did mine I hit up two Metro's and got ~10lbs for free. I ground that with about 18 lbs of venison and that yielded about 50-60 sausages.
Call it a lack of experience, but I didn't know to add water to the mixed meat and spices before casing it so they turned out a bit dry. Try mixing in about 1/4 cup of water per pound of meat.
Good luck, it's a fun experience!
If you go on Len Poli's site, there's a good recipe for venison kielbasa. I made some this year and smoked it over hickory. I made a couple of changes to the recipe;
1. Doubled the black pepper to 2 teaspoons and ground it fresh, left it coarse
2. Added 1 teaspoon of freshly ground anise.
3. Made 5" links using 32 mm hog casings.
4. Used ground pork leg instead of adding fat (pork shoulder works better)
Heat sausages in a skillet with some water and serve on a bun with sauerkraut.
Roe+