Can you sausage makers out there tell me if I can thaw frozen pork butts and grind to make sausage and then re-freeze without problems?
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Don,
I make Italian sausage all the time...No problem with this..I do it all the time..Let me know what type of sausage you are making and I would be glad to give you some advice on this.
Being Italian, I have made many hundreds of pounds of fresh sausage over the years.
Dave
I make Italian sausage all the time...No problem with this..I do it all the time..Let me know what type of sausage you are making and I would be glad to give you some advice on this.
Being Italian, I have made many hundreds of pounds of fresh sausage over the years.
Dave
You're talking about uncooked sausage? Cause if you cook it there's no problem, would assume it'd be OK if you don't, especially if you cook thoroughly before you eat.
The pork will grind nicer if it's not fully thawed, too.
The pork will grind nicer if it's not fully thawed, too.
There is a common misconception that thawed meat cannot be refrozen.
It can, in fact, be refrozen several times.
Just don't throw out the "bloody" liquid that develops - it's got the flavor in it !
Of course, I'm talking about thawing in properly - as in the fridge or commercial cooler - not just left on the counter for the day.
It can, in fact, be refrozen several times.
Just don't throw out the "bloody" liquid that develops - it's got the flavor in it !
Of course, I'm talking about thawing in properly - as in the fridge or commercial cooler - not just left on the counter for the day.
Thanks all.....
Dave... I am talking about fresh Italian, Hungarian, Brats, all in hog casings. I just wasn't sure about the re-freezing part. I have a few tried recipes but open to all suggestions....
Dave... I am talking about fresh Italian, Hungarian, Brats, all in hog casings. I just wasn't sure about the re-freezing part. I have a few tried recipes but open to all suggestions....
Don,when i was making sausage i would thaw my pork butts almost all the way. i would grind them at about 35 deg. sometimes cooler then put in seal bags and refreez it. i would't add spices till i was ready to put them thru that stuffer you now have. ha. ha. when ever you put water or any liquid to the mix make sure it has ice in it before mixing. just my way of making sausage. by the way, the summer sausage you sent was fantastic. the jerky was a little salty
but good also. jack foley
but good also. jack foley
Thanks Jack... I picked up some butts at Meijer for $1.00 / lb and had a couple older ones in the freezer to use up. So I guess its sausage time this long weekend. Glad you enjoyed the goodies.
Don,
Fresh Italian, Brats, etc. can be frozen after making them..What I do is let them season over night in the frig to allow the seasonings soak into the meat. I then pack them in freezer bags and double wrap them with freezer paper.
One other thought..The meat guru's suggest not to freeze pork for over two months. I don't know where they are coming from but this is what I have read.
One might want to use a vacuum sealer for this process.
Dave
Fresh Italian, Brats, etc. can be frozen after making them..What I do is let them season over night in the frig to allow the seasonings soak into the meat. I then pack them in freezer bags and double wrap them with freezer paper.
One other thought..The meat guru's suggest not to freeze pork for over two months. I don't know where they are coming from but this is what I have read.
One might want to use a vacuum sealer for this process.
Dave