First Day Back to Work in 2017

[mkriet]

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?

 

[SmokinAl]

Sounds like a perfect way to do it.

Already ground & in 5 lb. packs!

It doesn't get any easier than that.

Al

 

[dirtsailor2003]

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.

 

[fullsmoke]

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!

 

[chopsaw]

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 . 

 

[mkriet]

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.