Posted: Wed May 29, 2013 19:36
I understand that freezing pork is detrimental to a ham but wondered if it would have any affect on sausages.[/code]
Recipes for Tasty Homemade Sausages
Those meat thermometers work on cold meat too. I often stab one into a piece that i am thawing to check the progress.Butterbean wrote:IMO, I think the problem with freezing pork come in when you go to cure a whole ham in a brine. I recently thawed out a large ham for three days and when I began cutting it up the center most portion was still frozen. I think this could mess you up if you were curing it. Don't think it would be a disaster just maybe an uneven cure.
Me too. Every time it seems!Butterbean wrote: I will make enough mistakes along the way that starting with a good or bad cut of meat is irrelevant.
I resemble that remark.Butterbean wrote:I can't tell any difference between the two but then again I will make enough mistakes along the way that starting with a good or bad cut of meat is irrelevant.
I can't tell much difference one way or the other. One thing I make sure to do is save the blood from the frozen porkbutt after it's thawed and pour it back into the grind before mixing, that will make a difference. RAYweoochaun wrote:Thanks for the replies. I read somewhere that freezing pork will alter the texture of ham and therefore it is preferable not to do it. I understand about the pros of freezing, cost, trich: but all things being equal it would yield a better final product if the pork had not been frozen.
I just wondered if there was any correlating effect on sausages. From the replies, I presume there is none or very insignificant.