I would like to take this opportunity and share how important it is to use fresh meats when processing sausages. I found the quality of the sausage depends on the quality of the meats used. With all the time and effort that's put into the process it can become disappointing when your results become lower than expected.
I always recommend using freshly bought meats. If you plan to make sausage at a later date, Store the meats in a vacuum sealed bag to preserve its freshness. IMO the pork shoulders that are cryovaced in the store is not sufficient enough to protect the meat from the freezer and the packing should be removed and be re vacuum sealed in a bag. Here is a good example of some fresh clean quality meat that has been stored for future use. With pork shoulders now cut with almost no fat cap, adding additional fat makes a big difference in the sausages outcome when it comes to flavor, taste, feel and presentation.
Here's some fresh pork fat I just bought going to the sub zero for future use. The fresh skins get lightly salted and vacuum sealed to be smoked at a later time and made into cracklins. I was able to get my hands on 10 lbs. fresh beef fat but didn't get pics of the process.
Thanks for lookin and I hope this helps
I always recommend using freshly bought meats. If you plan to make sausage at a later date, Store the meats in a vacuum sealed bag to preserve its freshness. IMO the pork shoulders that are cryovaced in the store is not sufficient enough to protect the meat from the freezer and the packing should be removed and be re vacuum sealed in a bag. Here is a good example of some fresh clean quality meat that has been stored for future use. With pork shoulders now cut with almost no fat cap, adding additional fat makes a big difference in the sausages outcome when it comes to flavor, taste, feel and presentation.
Here's some fresh pork fat I just bought going to the sub zero for future use. The fresh skins get lightly salted and vacuum sealed to be smoked at a later time and made into cracklins. I was able to get my hands on 10 lbs. fresh beef fat but didn't get pics of the process.
Thanks for lookin and I hope this helps
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