Dave in AZ hi Dave I have a couple of questions if you would be kind enough to answer
#1 I cut up a pork butt and put back in freezer. ground the meat later and got ready to mix in spices and noticed the ground meat was really wet. Have NOT added anything yet. No water nothing. NEVER experienced this before, texture was if I had added to much water. Could this be from refreezing, old meat or something else?
#2 when processing smoke sausage in hog casings like Walton’s hot links smoke first and you bag before Sous vide or just toss links in SV after smoking? Trying to resolve issue of tough casings.