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Freezing ground pork for sausage.

post #1 of 9
Thread Starter 
Can I freeze ground pork for sausage? In other words, can I store it ground and add whatever seasonings later, as well as stuff it? How would you freeze it? I have a vac sealer. How long will it keep, if frozen correctly?
post #2 of 9
I just used frozen ground pork for this.
http://www.smokingmeatforums.com/t/216903/fresh-italian

Frozen, wrapped in plastic for 3 months.
post #3 of 9

Do you think ground meat loses a lot of moisture when frozen?

post #4 of 9
Thread Starter 
Not when I vac pak it. Oh, there's your next toy... Lol... :-)
post #5 of 9

Ohh geeeez, I have already been thinking about it.  This sht is getting out of hand.  I've also added a food scale to the mix.  How did I get so derailed?

post #6 of 9
Thread Starter 
Quote:
Originally Posted by mummel View Post

Ohh geeeez, I have already been thinking about it.  This sht is getting out of hand.  I've also added a food scale to the mix.  How did I get so derailed?

FYI, Harbor Freight has good deals and good scales. I have two of them. One 11lb capacity for meat, and my "drug dealer" scale that weighs to 1/10 gram for spices. I'd buy 'em again in a heartbeat.
post #7 of 9

Thanks.  I was just going to get the Ozeri one of Amazon. 

post #8 of 9

I buy pork butts when they're on sale by the case. I grind all of it and freeze it in 2 and 5 # bags, that way its all ready to go when I'm going to make sausage all I need to do is unthaw it. I do the same with my venison.

post #9 of 9

once the fresh sausages are mafe drom frozen meat can you re-freeze them again

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