What is the procedure for PRE grinding the meat for sausage and salami?

[ddrian]

Hi All,

I want to PRE grind up 50 pound of meat through the large 3/8 plate. I want to freeze and use as needed.

Do I season it for the sausage I am making?

What about the cure? When is it added in this case?

What about proteins, NFDM, Bact, fat replacements, Oil emulsions.,etc and other items that are used to enhance the products.

I just want to do this right the first time.

Thoughts?

DDR

 

[pc farmer]

I would pre-grind and freeze.

Then thaw and do what you want when the time comes.

I NEVER freeze meat that has been seasoned for sausage for a later time.

Stuff like breakfast sausage thats already stuffed, yes.   But for stuffing and cooking or smoking later, no.

 

[ddrian]

I would pre-grind and freeze.

Then thaw and do what you want when the time comes.


I NEVER freeze meat that has been seasoned for sausage for a later time.

Stuff like breakfast sausage thats already stuffed, yes.   But for stuffing and cooking or smoking later, no.

So it's good to go if I pre grind ... no seasonings or additives... correct?
Thanks DDR

 

[pc farmer]

Yup. I grind and freeze pork and beef all the time.

 

[ddrian]

Yup. I grind and freeze pork and beef all the time.

Thanks for the help. It would make the process so much more fun to have the big work out of the way!!
DDR

 

[ddrian]

DDR

http://www.smokingmeatforums.com/t/265043/maple-coffee-dry-aged-bacon