Found some vac sealed 12# top sirloin with sell by dates of Feb. 17. I will be making summer sausage out of them, but can't get to it for 3 weeks.
My options as I see them are the following:
1: store in fridge until then and then cut and grind.
2: Freeze until needed then thaw, cut and grind.
3: cut into pieces sized ready to grind, then vac seal and freeze until needed.
4: cut, grind, vac seal and freeze until needed
What is everyone's thoughts and opinions or other options?
My options as I see them are the following:
1: store in fridge until then and then cut and grind.
2: Freeze until needed then thaw, cut and grind.
3: cut into pieces sized ready to grind, then vac seal and freeze until needed.
4: cut, grind, vac seal and freeze until needed
What is everyone's thoughts and opinions or other options?
