how long will meat/pork be o.k. to use after thawing? on the day that the meat became thawed, i ground it. 3 days later, i mixed it. then 3 days later i stuffed it into casings. then wrapped & placed in the freezer. i know it should be done sooner, but my timing of this & work getting in the way was poor. i fryed up & ate some of the left over mix. it tasted great. & i still feel o.k. still just wondering what kind of a time line a guy is working with? thanks in advance. HB
Lot of variables there.
How old was the meat before freezing? 6 days should not be a problem.
What was in the mix? If there was any cure that would definatly help.
I would be more concerned at the quality if the meat was frozen, thawed, then frozen again.
it was thawed when we butchered the deer into burger. the pork was frozen when we bought it. thawed both, mixed together, then added the spice ingedents, then stuffed into casings, then linked, then wrapped, & back into the freezer. over the span of 6 days. they were made into breakfast sausage. no cure, just the salt that the reciepe called for. also it was in the fridge the whole time when we werent doing anything with it.