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freezing ground venison for stuffing latter

post #1 of 6
Thread Starter 

New to grinding my venison.  Can I  grind and mix in the pork & seasoning for summer sausage, stuff and then freeze the logs for latter smoking??

post #2 of 6

Yes but not recommended. Freezing sausage mix for more than a short time, 2 weeks, can cause flavor loss, leaching that leads to an overly watery mix with binding issues and rancidity. You are much better off freezing the whole hunks of Venison or even plain ground meat and Pork then defrost and make up when you have the time...JJ

post #3 of 6
Thread Starter 

Thanks JJ,

When you say plain ground meat, are you speaking of ground venison??

post #4 of 6
Quote:
Originally Posted by deerjohn View Post
 

Thanks JJ,

When you say plain ground meat, are you speaking of ground venison??

 

Yep...Freezing Whole muscle is always the first choice and gives the best result later. Freezing ground meat, Venison or other, is ok because you can adjust your recipe for the leaching after defrost. Freeze raw Fresh (no Cure) sausage such as big batches of Brats.  Freezing raw Cured Sausage for later cool smoking is only if necessary. Not bad just not optimal for top quality ..JJ

post #5 of 6
Thread Starter 

Thanks JJ,  My plans now will be to freeze the fresh cuts and trimmings to be thawed within a couple weeks, mixed, seasoned, cured,ground, stuffed and smoked???  Sounds like a plan to me!!  Thanks for your help.  DEERJOHN

post #6 of 6

That plan will give the best quality end result and you are Welcome. Glad to help...JJ

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