Fresh sausage problem

[mrobisr]

gus4416 Mine are smaller though, we had a really large one that went out and we lost a whole hog and lamb and since then I figure that with 4 smaller ones if one goes out I will only lose 25% of my food.

[WVTim]

gus4416 The kind of freezers I use are way cheaper than what they hold. Every time I get a bunch of beef I think I’m going to end up buying a third one. Been able to manage without it. Worth the money if you got the product to put in it though.

[Denny O]

davesdeer Everything in my 2 ref/freezer combos and the 2 chest deep freezers is vac sealed.

[davesdeer]

Dave in AZ I use the holy seasoning. I don’t add anything but the seasonings and water. It is possible that it’s not freezing fast enough. I’m gonna try a few experiments and see

[davesdeer]

Dave in AZ also I am not noticing any type of freezer burn on the meat

[Deepwoodsbutcher]

davesdeer hope it is a simple fix like that

[twilliams]

davesdeer not sure if it is the same issue but here is my experience. I had the same issue with my dehydrated ground jerky strips. I assumed it was due to poor process and ingredients. I haven’t tried it since I found Walton’s. The bacon I have done from my processor will turn funky if they are not put in vacuum sealed packages. So basically even though being frozen if air gets to them it will have a reaction.

[TimC 0]

You can try food-grade rosemary extract for an antioxidant. They use that in commercial frozen breakfast sausage chubs to improve shelf life, maybe around 300 ppm in the formula. I did a quick check on the internet & it’s available. Real roughly, if a 10 lb batch with everything mixed in weighs 13 lbs, 300 ppm would be 13 x 0.000300 = .0039 lbs (1.76 grams). If it’s a 5% solution (one I saw), it would be about 35 grams or 0.08 lbs. Some are oil-soluble, but some are water soluble and if you had one of those, you could mix it in a little more water to help get it spread out in a batch. At that level, you shouldn’t taste any rosemary.

[Dave in AZ]

TimC 0 interesting and good calculations! Thx

[mrobisr]

From my experience the inclusion rate of rosemary is .05-.1% and unless you love rosemary stick with the very bottom of the scale. If you are like me and want the minimum of rosemary stick with tocopherol better known as vitamin E oil. You can go with the minimum of rosemary extract and maximize the vit E or even go with straight vit E. Whatever antioxidants you add you do not want to exceed .12% according to the USDA. Grape extract and oregano are also very good antioxidants, so depending on your product you can choose accordingly.