MAKING FRESH SAUSAGE FROM FROZEN PORK

[sherlock]

I had bought some pork butts to make some fresh sausage and because of circumstances, I threw them in the freezer. Is it safe to thaw them now and make fresh sausages?

Nathan

[KyNola]

While I've never made sausage yet, I wouldn't hesitate to use it.  Some of the more learned sausage guys will be along soon and probably prove me wrong! :D

KyNola

[manxman]

I had bought some pork butts to make some fresh sausage and because of circumstances, I threw them in the freezer. Is it safe to thaw them now and make fresh sausages?

I have done this on several occasions without a problem, I think you will fine.  :)

[3rensho]

Hi, I do it all the time.  When there's a good buy on butts I get 'em and toss them, vacuum packed, in the freezer.  No problems at all.

[HCT]

I have 50lbs. of frozen butt. Damn sure it's alright. :D :D :D

[sherlock]

Thanks
8)
Nathan

[Mr Walleye]

Nathan

Absolutely! These guys all have ya going in the right direction!

I do it all the time.

Mike

[lumpy]

Most of the pork that I smoke I freeze first just to kill all the bad stuff in pork

Lumpy

[NePaSmoKer]

Same here.

I freeze my pork all the time if i am not going to make sausage out of it within 1 day. Pork gets gassy and goes bad fast if not frozen.

nepas

[pensrock]

No problem, like the others have said, do it all the time.

[Up In Smoke]

is there a certain amount of time the pork should be frozen to kill the nasties?

[manxman]

Although a lot rarer nowadays in the UK / USA etc a few cases of trichinosis do occur each year, freezing for between 10 and 20 days dependent on temperature will kill the parasite as will adequate cooking to the correct internal temperature.


http://www.cdc.gov/ncidod/dpd/parasites/trichinosis/factsht_trichinosis.htm

[Tenpoint5]

Just threw a whole case of butt's in the freezer ($.99 lb) found a good deal. They even had whole ribeye at $4.99 lb (12.5 lb = 20 steaks) uhhhh 16 grilled 4 for dinner.

[La Quinta]

All good Nathan...  ;D We usually buy a big butt...cut it into...2 or 3 pieces....freeze them and do sausage, Asian style pork...pulled pork...you name it! For sausage I usually ask the butcher for a little additional pork fat to mix in...