I went babbananas last year after I got the hang of rolling my own smoked sausage. I made a batch every weekend for like 2 months, freezer was full lol.
Now that I've emptied out the freezer, it's that time again.
Lesson learned - the longer it's frozen, the more the texture suffers. This was consistent after about the 3 month mark. The casing themselves were fine, but the sausage itself got tough and chewy. So much so that I kind of angrily busted into the last 4 or 5 packs of assorted stuff to see if it was consistent, and it was.
It wasn't just tough, the texture was almost..... grainy. Not quite grainy, but I'm struggling to come up with just the right word. All very well vacuum sealed, all double sealed, but texturally it sorta had that weird freezer burned texture that I describe as kinda sorta grainy. I get it with chicken a lot, not so much pork or beef. No chicken in my sausage tho - but that's about the best way I can describe it. Freezer burned chicken texture.
Anyone else get what I'm saying? If so - can I combat that somehow?
Now that I've emptied out the freezer, it's that time again.
Lesson learned - the longer it's frozen, the more the texture suffers. This was consistent after about the 3 month mark. The casing themselves were fine, but the sausage itself got tough and chewy. So much so that I kind of angrily busted into the last 4 or 5 packs of assorted stuff to see if it was consistent, and it was.
It wasn't just tough, the texture was almost..... grainy. Not quite grainy, but I'm struggling to come up with just the right word. All very well vacuum sealed, all double sealed, but texturally it sorta had that weird freezer burned texture that I describe as kinda sorta grainy. I get it with chicken a lot, not so much pork or beef. No chicken in my sausage tho - but that's about the best way I can describe it. Freezer burned chicken texture.
Anyone else get what I'm saying? If so - can I combat that somehow?
