First Day Back to Work in 2017

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Smoking Fanatic
Original poster
Dec 21, 2015
Dayton, OH
Man, after 4 days straight of smoking meat, going back to work today was brutal. The addiction is real. So real I was thinking how I could streamline my sausage making process.

The local grocery has pork butts on sale for $1.19/lb. I decided to pick up 2 on the way home. I plan to grind it all this week, and then freeze into 5lb packs to make things quicker when I get around to making my next batches of sausage.

Any thoughts if this is a good or bad idea?
Sounds like a perfect way to do it.

Already ground & in 5 lb. packs!

It doesn't get any easier than that.

I prefer to use fresh ground over ground then frozen. I don't know what it is but the sausage seems to have better flavor.

Only takes me a few minutes to run a pork butt through my grinder. For sausage I usually buy boneless butts. So it's just cutting to strips and into the grinder. But even Bone in don't take too long to bone out. If you're in a real hurry buy boneless country style ribs. They'll go straight into the grinder.
When you grind meat it starts to break down the natural binder fibers in it freezing will slow that down I have done the same before to save time but fresh ground is the way to go ! But if you are using a commercial made seasoning it has binders in it making it sticky!
I keep 1 LB. meat storage bags on hand for the times that I have a freezer full of fresh links , and butts . I will buy 4 or 5  if a sale hits  grind them all and pack them in the 1 lb. bags . That way I can thaw and mix 1 lb . of what ever I need , or add it to a fresh batch to make weight . Works great for me . 
I saw the advice about fresh ground being best, so I decided to just cube it up and freeze in 5 lb packs. I will grind when I go to making sausage. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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