Butts: Grind & freeze, or freeze, thaw & grind for sausage
-
Wish I would have read this earlier, good idea to cut up into grinder size chunks and freeze in packages of 5 lbs. Just bought some butts and put them in the freezer whole.
bocephus Your freeze, I Don’t think that’s a bad idea. That’s what I’ve always done in the past. Just was curious how others handled this… Learned a lot from the feedback. Many options open. Do Whatever works for you. It’s what I say to people about sausage making. It’s not great sausage unless it tastes as you remember it. Cheers
-
GWG8541 I will probably smoke a couple for pulled pork, but I wish I would have cut up the rest for grinder size. Fit better in the freezer and ready to grind when partially thawed.
-
GWG8541 I will probably smoke a couple for pulled pork, but I wish I would have cut up the rest for grinder size. Fit better in the freezer and ready to grind when partially thawed.
bocephus I’m with you and have done the same thing in the past. Thats why were all here. To learn from and help each other out. I’ve had very few original ideas, but have borrowed some really great ones and put them to work.
-
My .02 is you get a better product with a fresh grind. I have done it both ways but generally I am happier with the product when I grind right before using.
-
Well i guess i’ve come full circle with my thoughts on prep, grinding and freezing Butts. I always get good prices buying by the case… Butts and Chuck rolls. When i thought about grinding everything up which i have never done in the past. I was thinking convenience. Now i know why i never did it before… I do a variety of products. Ground Pork / Beef for the wife’s cooking, Smoked pulled, cured butt for Ham, sausage, smash burgers, sliced pork S.V, Cowboy steaks… etc. I see now it’s best to freeze and defrost what i want as needed. Many of my sausages take different grinds also… Cryovaced meat is well protected. Refrigerator shelf life 35*, 40days. 0* freezer life 1yr+ . Everyone that contributed had great advice, and it did give me remarkable insight. Thanks
-
I don’t think I will grind before freezing, but I do think I will cut up to grinder size chunks prior to freezing. I can then weigh out and make 5 lb batches as that is the quantity that I like to do at one time.
-
Tex_77 That’s what I do
-
I get boneless pork butts from Restaurant Depot. I buy 200# at a time. I grind and vac seal in 5 or 10 # bags. Works great. We also pack chunks of venison in 5# bags as we debone so it’s easy to defrost and make 25 or 50# batches.
-
I get boneless pork butts from Restaurant Depot. I buy 200# at a time. I grind and vac seal in 5 or 10 # bags. Works great. We also pack chunks of venison in 5# bags as we debone so it’s easy to defrost and make 25 or 50# batches.
Parksider thank you for that procedure. I also buy fm RD. 2-300lbs at a time. I like their BO butts because they have a great fat cap. What size bags do you use for the #5 and #10 vacs. Do you find that vacuum pac has a down side when using?
-
I get boneless pork butts from Restaurant Depot. I buy 200# at a time. I grind and vac seal in 5 or 10 # bags. Works great. We also pack chunks of venison in 5# bags as we debone so it’s easy to defrost and make 25 or 50# batches.
Parksider my next thought would be what plate do you use for your grind?
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
