I have a big Boston Butt over 10 pounds. (Well, big for me...)
And I have a package of over 5 pounds of Stew Meat.
My plan is to grind them for Sausage, and probably specifically for Snack Stick fodder.
So I have a storage idea I would like help with.....
My idea is to break down the Butt into grinder chunk fodder, and the Stew meat chunks into 1 pound packages of each. Then vacuum bagged these portions separately. (Unground)
Then my thought was to make bags of 1 each packages for the freezer to store them. (A pound of Pork, and a pound of Beef)
The idea here is to be able to pull a package, and have portioned 50/50 Pork/Beef to grind and combine for Snack Sticks, or other sausage attempts as I fiddle along.
Does it sound like a reasonable idea? The two meats would be kept separate, and whole, until I decide to season, grind, and combine in my small scale production.
Taking that a step further, what about seasoning the meat before the initial freezing? Kind of a ready to grind and stuff package, stored in the freezer.
(If I could, I'd Love to be able to do, say, 5 pound bags. But 2 pounds makes me ~8 feet of 19 mm casings currently. Yields about a 1 quart Ziploc bag of stix. Which seems to be plenty for me at a time.)
Advice Please! Crazy Idea?
My stuffer seems to be on a slow boat from China. So trying to get ahead of my frenzy when that crucial puzzle piece appears.
And I have a package of over 5 pounds of Stew Meat.
My plan is to grind them for Sausage, and probably specifically for Snack Stick fodder.
So I have a storage idea I would like help with.....
My idea is to break down the Butt into grinder chunk fodder, and the Stew meat chunks into 1 pound packages of each. Then vacuum bagged these portions separately. (Unground)
Then my thought was to make bags of 1 each packages for the freezer to store them. (A pound of Pork, and a pound of Beef)
The idea here is to be able to pull a package, and have portioned 50/50 Pork/Beef to grind and combine for Snack Sticks, or other sausage attempts as I fiddle along.
Does it sound like a reasonable idea? The two meats would be kept separate, and whole, until I decide to season, grind, and combine in my small scale production.
Taking that a step further, what about seasoning the meat before the initial freezing? Kind of a ready to grind and stuff package, stored in the freezer.
(If I could, I'd Love to be able to do, say, 5 pound bags. But 2 pounds makes me ~8 feet of 19 mm casings currently. Yields about a 1 quart Ziploc bag of stix. Which seems to be plenty for me at a time.)
Advice Please! Crazy Idea?
My stuffer seems to be on a slow boat from China. So trying to get ahead of my frenzy when that crucial puzzle piece appears.