Hi all - finally picked up my first grinder, the STX Turboforce 3000 1800W grinder, can't wait to use it! Have a couple of questions...
First, I know in general you shouldn't refreeze raw meat. Does the same apply to processing it like making sausage? I ask because I have a couple of pork butts in the freezer I'd like to thaw and use. After I make the sausage with it, can I then refreeze it? In particular I had in mind making bulk breakfast and Italian sausage but wouldn't eat it soon enough and would have to freeze it. Should I instead start with a fresh butt which hadn't been frozen yet?
And second where do I pick up pork fat? Do butchers or deli departments at grocery stores stock it?
Thanks in advance!!