RJ Adventures fresh is regarded the best way to go but who has those laying around when you need them? Nothing wrong with dried as long as they haven’t been in the cupboard for 3 years. Plus fresh volumes are usually 2-3x’s more over dried but if you got it, use it.
Frozen sausage meat
-
Last year while processing my own venison sausage I ran out of casing and vacuum sealed the remainder of the meat to not let it go to waste. Before I start this year’s processing, I’m concerned that this frozen meat may be very hard to stuff considering it’s been sitting for 6+ months in a vacuum sealed / freezer with curing salt in it.
Do you think it’s worth a shot stuffing into casing this year or am I better off just using it as ground breakfast sausage for patties?
-
mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Stuff it, it will be fine especially since you vacuum sealed it.
-
You should be fine so long as the efficacy of the curing salts isn’t degraded by the duration in the freezer. Is this a manual defrost freezer? Ideally, meat should be stored in a manual defrost unit for long term storage. Otherwise the product nearest the defrost element may encounter frequent thaw/freeze cycles. I am not sure how much if any part that could play in the shelf life, but thought it worth noting.
-
Not manual defrost but also seems far enough away from there to be thawing/freezing so much. But that’s a good point.
Sounds like I should give it a whirl with the stuffer. Thanks
-
bobfrapples I recently did this with some Willies snack sticks that I had leftover and it worked fine. I did add just a bit of water to loosen it up to make stuffing easy.
-
bobfrapples I would go ahead and stuff, think you will be alright.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
