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Freezing then stuffing?

post #1 of 12
Thread Starter 
I have 2 whole hogs in my cooler that I'm gonna prossess on Friday night after work. And want to grinding up most of for sausage. I can't get casings in time to stuff that sausage. so can I make bulk sausage and then freeze it and after I get the casings go ahead and thaw it and stuff it?

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post #2 of 12
Are you goa no to cook the sausage when you stuff it?

I don't see an issue with it. If you are planning on using cure I'd add that when you stuff then let sit overnight to cure before cooking.
post #3 of 12
Don't know if you're planning fresh or smoked. Have you thought about just cutting it up into grinder sized pieces and freezing that way? I do that with butts (on a MUCH smaller scale!).
Then you can use it any way you like at a future date.
post #4 of 12
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Don't know if you're planning fresh or smoked. Have you thought about just cutting it up into grinder sized pieces and freezing that way? I do that with butts (on a MUCH smaller scale!).
Then you can use it any way you like at a future date.

Doing fresh sausage, I would cut it up into chunks and freeze it but I already about 60-80lbs of it that way in the freezer now. Just want to grind it up and season it when I prossess the hogs.

I thought if I just made a whole lot of bulk sausage and frozen it then I could just stuff it later.

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post #5 of 12
I guess it wouldn't make a difference. Frozen is frozen, depending on how it's thawed.
Good luck!
post #6 of 12

Grind in batches and get the meat in the refer or freezer asap. Next, handle the freezing and thawing properly. Freeze smaller quantities bagged and pressed flat so they freeze faster, and thaw under refrigeration, no shortcuts. The goal it to limit time in the danger zone that can happen with multiple handling. This is OK in a pinch but making Cased Sausage start to finish gives the best quality product...JJ


Edited by Chef JimmyJ - 3/3/16 at 9:41am
post #7 of 12

I would find casings somewhere and complete the full process at one time for best results. I'm not on board with processing, freezing then processing again at a later time. Call around to your local meat markets and ask them where you can get some casings

 

My 2 cents

 

Joe

post #8 of 12
Thread Starter 
I think I have 1 length of casing left in my hank from sausage maker. I need to make up about 30 lb of sausage. How much casing do you you think I'll need if I can get it from a meat market?

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post #9 of 12

My usual known rule of thumb is not to freeze twice without cooking! Freeze then if you thaw cook before refreezing.

post #10 of 12
Quote:
Originally Posted by lennyluminum View Post

I think I have 1 length of casing left in my hank from sausage maker. I need to make up about 30 lb of sausage. How much casing do you you think I'll need if I can get it from a meat market?

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I usually pull about 18 inches per lb

post #11 of 12
Quote:
Originally Posted by lennyluminum View Post

I have 2 whole hogs in my cooler that I'm gonna prossess on Friday night after work. And want to grinding up most of for sausage. I can't get casings in time to stuff that sausage. so can I make bulk sausage and then freeze it and after I get the casings go ahead and thaw it and stuff it?

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Did you have the Hogs slaughtered ?

Richie

post #12 of 12

Posted by Martin aka DiggingDogFarm...Good Info...JJ

 


Approximate capacity.

Hank of Hog Casings (100 yards/300 feet)


Hank of Sheep Casings. (100 yards/300 feet)


100 feet of Beef Rounds.



 

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