kentucky fisherman
Fire Starter
Made six pounds of venison breakfast sausage using Excalibur spices bought here and adding bacon trimmings for the fat. Some I've made in the past was way too lean, so I think I bumped the fat up to 30% in this batch, but I'm sure it wasn't higher. For what it's worth, the bacon trmmings came from the freezer and were hard as a rock. I kept a pound or two of the sausage in the fridge after making it. The rest I patted out, put between waxed paper, then inside a Ziploc bag and into the freezer. This was 4-6 weeks ago. I just went to the freezer to retrieve some of the sausage and was shocked to find it wasn't frozen, at least not like the other meat in the freezer. I went ahead and fried up a pound of it and it was fine in taste and appearance ... and I didn't die.
I moved the remaining sausage to a different part of the freezer and made 100% sure the freezer sealed tight. That was 3-4 days ago. Today I checked and that sausage still isn't frozen hard. I searched here and found a few threads dealing with frozen sausage, but nothing that really matches my question. Can someone tell me what I've run into here? Thanks in advance.
I moved the remaining sausage to a different part of the freezer and made 100% sure the freezer sealed tight. That was 3-4 days ago. Today I checked and that sausage still isn't frozen hard. I searched here and found a few threads dealing with frozen sausage, but nothing that really matches my question. Can someone tell me what I've run into here? Thanks in advance.