Doesn’t really matter, but what does matter is to not store fat to long in the freezer, it will start to rancid much faster than meat in the freezer. Buy that good hard fat to use soon after purchase. Either make sausage with it or grind and mix with ground lean meat then freeze. The fat keeps much better once processed with salt, spices and meat than it does by itself flavor wise.
Does the same hold true if it came vacuum sealed?
The tell is the final flavor. If it tastes good roll with it. Rancidity in fat is more about a pronounced flavor change, it’s not rotten or sour. Fat will pick up an “old” taste much faster than meat will. It’s just not a good practice to long term store fat. Get it and use it up. A freezer find of old fat is not always a good thing.
Similar to olive oil I assume?
. Had a pack from about 3 years ago that I completely forgot a out so decided to use it up.
Meat contains about 75% moisture, where fat only contains about 10% or less moisture. The increased moisture is what helps in freezing, the lack of the moisture in fat is the problem.Similar to olive oil I assume?
Too late now I guess it's in the sausage already but the final product tastes fine
Good to know, thanks for the info. I had no idea figured in the freezer it would be indefinite. Won't be keeping much on hand anymore.
I have another whole butt in the fridge, about 11 lbs., so I can grind that and some fat with it. Thanks for the advice, Eric...
Yes. Butts usually yield about 80/20 meat to fat, but I like sausage closer to 70/30 for flavor, so grinding some of that with the butt is a good idea.
