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Freezing then stuffing?

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lennyluminum

lennyluminum

Smoking Fanatic
Original poster
Jul 19, 2008
637
19
ST. Petersburg, FL
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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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.
 
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.
 
SmokeyMose said:
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.
Click to expand...

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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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
 
Last edited:
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
 
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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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lennyluminum said:
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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Click to expand...
I usually pull about 18 inches per lb
 
lennyluminum said:
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?

Sent from my SM-N920V using Tapatalk
Click to expand...
Did you have the Hogs slaughtered ?

Richie
 
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