Ground Beef/Pork for fermented sausage.

[bill ace 350]

My fermentation chamber is coming along, and can't wait to try it out.

The commissary often has sales on ground beef and ground pork.

If i froze it for later use, would there be any safety issues using it in a fermented product?

 

[daveomak]

When fermenting meat, you want to use the freshest, cleanest meat possible....
Think about grinding your meat at home and process as soon as possible....

Ground meat products for retail sales are scraps, bits and pieces of trim from many products, and lay around until the end of the day for grinding and processing.....
Not the safest, cleanest meat you can purchase...

 

[bill ace 350]

When fermenting meat, you want to use the freshest, cleanest meat possible....
Think about grinding your meat at home and process as soon as possible....

Ground meat products for retail sales are scraps, bits and pieces of trim from many products, and lay around until the end of the day for grinding and processing.....
Not the safest, cleanest meat you can purchase...

Thanks.
I am not worried about the quality of meat the commissary offers, nor am i worried about cleanliness of the facility etc.

Is there a safety issue using pre ground meat in fermented sausage products, other than some of the things you identified ( which i don't feel are a problem with meat purchased and processed at the commissary )?

 

[SmokinAl]

I’m certainly no expert on food safety, but I’m with Dave on this one. I would grind & use it right away, plus it’s much cheaper to buy the whole cut than to buy the ground. If you do buy the ground, then I would use it right away. But as I said I’m no expert on food safety, but this is the way I have always done it.
And in the beginning before I had a grinder I would buy already ground meat & use it the same day. Never had a problem.
Al

 

[bill ace 350]

I appreciate both of your responses.

I have a dedicated grinder, but sometimes the sales on meat are too good to pass up.

Sometimes pull some ground beef or pork from the freezer and make a meatloaf, meatballs, whatever.

Was just curious about any safety issues if i decided on a whim to through together some summer sausage or something.

Thanks again.

 

[BGKYSmoker]

If your going to buy pre ground meat make your portions and freeze it for a couple weeks. this will ensure that any sort of contamination from parasites and the like are killed off. I put my flour in the freezer to kill any flour weevils or larva, just the nature of the game.